[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Comparative physico-chemical and functional properties of cassava staches obtained by conventional and enzyme-integrated conventional techniques.

Padmanabhan, S. and Lonsane, B. K. (1992) Comparative physico-chemical and functional properties of cassava staches obtained by conventional and enzyme-integrated conventional techniques. Starch, 44 (9). pp. 328-331.

[img] PDF
starchstarke 44 (1992) Nr. 9, S. 328-331.pdf - Published Version
Restricted to Registered users only

Download (454kB)

Abstract

Comparative studies on the physico-chemical and functional properties of the cassava starches, obtained by conventional and enzyme- integrated conventional techniques, indicated no adverse chemical modifications and nearly equal X-ray diffraction patterns as well as granular structure. The starch obtained by enzyme-integrated technique has 50% lower ash content and nearly double water solubility at room temperature. The swelling power, the swelling volume and the viscosity indices were slightly lower. Better cooking properties of the starch isolated by enzyme-integrated technique is indicated by its lower set-back viscosity. The data thus indicate a number of improved properties of cassava starch manufactured by enzymeintegrated conventional technique.

Item Type: Article
Uncontrolled Keywords: physico-chemical, functional properties, cassava starches, conventional techniques, enzyme-integrated techniques
Subjects: 600 Technology > 08 Food technology > 23 Vegetables > 01 Cassava-Tapioca
600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions: Fermentation Technology and Bioengineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 27 May 2016 06:17
Last Modified: 27 May 2016 06:17
URI: http://ir.cftri.com/id/eprint/3556

Actions (login required)

View Item View Item