International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 6, Issue 5 (2021)

Physicochemical properties of chemically modified starches from selected improved cassava species


Okereke Goodluck Obioma, Iwe Maduebibisi Ofo, Nwokocha Lilian Nkem

Starches obtained from five selected improved cassava species (NR 93/0199, TMS 96/0304, TMS 98/0581, TMS 92/0326, TMS 98/12123) were chemically modified by oxidation, acetylation and acid-thinning. Physicochemical properties of these starches were investigated for applications in a variety of industries. Acetylated starches significantly (p<0.05) gave the highest values in: least gelation concentration (11.20%), swelling power (31.07 %), water absorption capacity (67.00 %), oil absorption capacity (85.60 %), viscosity (101.180 mPas), specific volume (10.25 ml/g) and lowest in starch solubility (21.51 %). Acid-thinned starches significantly (p<0.05) yielded the lowest values in least gelation concentration (6.80 %), oil absorption capacity (68.20 %), viscosity (98.17 mPas), specific volume (2.92 ml/g) and highest value in blue value index (2.63 %). Oxidized starches had the lowest value of 14.27 % in swelling power. TMS 96/0304 significantly (p<0.05) had the highest values in swelling power (24.47 %), blue value index (2.79 %) and lowest value in specific volume (5.54 ml/g). Highest values were obtained in specific volume (6.82 ml/g) for NR 93/0199 and in viscosity (101.88 mPas) for TMS 98/12123 among the cassava species. These results obtained highlighted the potentials of these starches in the manufacture of confectioneries, salad cream, mayonnaise, texturizing agents, thickeners, stabilizers, fillers, flavouring agents, beverage and bakery products.
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How to cite this article:
Okereke Goodluck Obioma, Iwe Maduebibisi Ofo, Nwokocha Lilian Nkem. Physicochemical properties of chemically modified starches from selected improved cassava species . International Journal of Food Science and Nutrition. 2021; 6(5): 84-91.