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| International Agrophysics |
| wydawca: | Instytut Agrofizyki
im. B. Dobrzańskiego
PAN
w Lublinie |
| ISSN: |
0236-8722 |
vol. 24, nr. 3 (2010)
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poprzedni artykuł wróć do listy artykułów następny artykuł
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Effect of drying temperature on physicochemical properties of cassava starch
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| (pobierz wersję PDF )
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Aviara N.A.1, Igbeka J.C.2, Nwokocha L.M.3
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1 1Department of Agricultural and Environmental Resources Engineering, University of Maiduguri, Maiduguri, Nigeria |
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2 Department of Agricultural and Environmental Engineering, University of Ibadan, Ibadan, Nigeria |
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3 Department of Chemistry, University of Ibadan, Ibadan, Nigeria |
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vol. 24 (2010), nr. 3,
pp. 219-225
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streszczenie
Physicochemical and pasting properties of cassava (Manihot esculenta Crantz) starch dried in open air and at different temperatures in a tray dryer were determined and the effect of drying temperature on these properties was investigated. The open air dried starch had a moisture content of 12.5%, ash – 0.76%, protein – 0.85% and fat – 0.16%. With amylose content of 23.45%, pH of 5.88 and average granule size of 14.1 μm, the starch exhibited the A-type crystalline diffraction pattern which was not affected by drying temperature in the range of 40-60C when the starch was dried in a tray dryer. Starch degree of crystallinity decreased as the drying temperature increased in the above range. Water binding capacity and paste clarity increased, while swelling power and solubility, peak viscosity, breakdown viscosity, setback viscosity and peak time decreased significantly with increase in drying temperature (p<0.05). Freeze-thaw stability and pasting temperature decreased, while final viscosity increased significantly with increase in drying temperature, up to a point, and the trend reversed as the drying temperature increased further. Regression models that could be used to adequately express the relation- ships existing between the physicochemical and pasting properties of the starch and drying temperature were established.
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słowa kluczowe
cassava starch, degree of crystallinity, physico-chemical properties, pasting properties, drying temperature, tray dryer
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