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1

Effect of hypochlorite levels on the modification of cassava starch

100%
Sangseethong K., Sriroth K.
Żywność Nauka Technologia Jakość. Suplement
|
2002
|
tom 09
|
nr 4
The effect of oxidant levels on the structure and physico-chemical properties of modified cassava starch was investigated. Cassava starch was treated with various amounts of sodium hypochlorite ( 1,000- 20,000 ppm of active chlorine on dry starch basis) at 30°C and pH 10.5. The substantial amount of carboxyl groups was formed only when more than 5,000 ppm of hypochlorite was used and it increased with increasing hypochorite levels. With these high levels of hypochlorite, the resulting modified starches exhibited the pasting properties of a typical oxidized starch with low peak viscosity, little breakdown and low setback. With the lower levels of hypochlorite (1,000 and 2,500 ppm), the modified starches showed high peak viscosity, reduced breakdown and high setback. Results from high-performance size-exclusion chromatography reveals that both amylose and amylopectin were degraded and the extent of degradation increase with the increasing levels of the oxidant. Starch modified with hypochlorite concentration lower than 2,500 ppm showed a pronounced reduction in the paste clarity indicating that the starch granule becomes more resistant to disintegration after the modification.
2

Modification of cassava starch

80%
Sriroth K., Piyachomwan K., Sangseethong K., Oates C.
Żywność Nauka Technologia Jakość. Suplement
|
2002
|
tom 09
|
nr 4
Cassava (Manihot esculenta Crantz) is an important food crop in many tropical countries in Africa, South America and Asia. However, in Thailand, this crop has been well recognized as more than a subsistence crop. It is important commercially as the raw material for a large and complex industrial system that has a significant impact to the country's economics. The roots of this crop contain high a starch content and approximately half of the total roots produced (20 million tons) are used for the starch industry. Cassava starch has many remarkable characteristics including high paste viscosity, high paste clarity and high freeze-thaw stability, which are advantageous to many industries. In particular, the native starch with high purity can be readily modified by physical, chemical and enzyme process to many diversified products to improve the starch functionality and, consequently, encourage more industrial application. This paper aims to describe the unique modification of cassava starch produced at the industrial level in Thailand with respect to technological aspect and product quality.
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