Enzymatic modification of cassava starch (Corpoica M-Tai) around the pasting temperature
نویسندگان
چکیده
منابع مشابه
Functional and pasting properties of cassava – sweetpotato starch blends
Starch is an important constituent in many foods and plays an obvious role in achieving the desired viscosity in products such as sauces, pie illings, salad dressings, puddings, etc. Blending different starches has been reported to result in desirable functional properties which help to overcome some end-use limitations of native starches. Therefore, the purpose of this study was to determine t...
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Reformulation of traditional food systems to introduce new ingredients may change their structure and perceived texture. Interactions between proteins and starch during processing can markedly influence starch gel network structure and rheological profile. The present work aimed to study the effects of soybean protein and the products of enzymatic modification on the pasting and rheological pro...
متن کاملGenetic modification of cassava for enhanced starch production.
To date, transgenic approaches to biofortify subsistence crops have been rather limited. This is particularly true for the starchy root crop cassava (Manihot esculenta Crantz). Cassava has one of the highest rates of CO(2) fixation and sucrose synthesis for any C3 plant, but rarely reaches its yield potentials in the field. It was our hypothesis that starch production in cassava tuberous roots ...
متن کاملEffects of Alum on Pasting and Some Physicochemical Properties of Cassava (Manihot esculentum) Starch
Effects of addition of alum (0.00 -1.0% w/w) on pasting and some physicochemical characteristics of cassava starch were investigated with view to evaluate the potential of alum as a cassava starch modifying agent. The modified starch was prepared by pre-treatment of the native starch with alkaline at room temperature prior to modification using alum. Alum modified cassava starch were characteri...
متن کاملMaize Starch Biphasic Pasting Curves
The pasting of commercial maize starches was found to be a biphasic phenomenon, exhibiting an expected first viscosity peak as well as an unexpected, relatively large second viscosity peak under specific cooking conditions when using a Rapid Visco Analyser (RVA). The second peak formed at long holding times (between 32 and 45 min), holding temperatures within the range of 82 to 95 °C, starch co...
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ژورنال
عنوان ژورنال: DYNA
سال: 2018
ISSN: 2346-2183,0012-7353
DOI: 10.15446/dyna.v85n204.66620