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Enzymic treatment of cassava flour slurry for enhanced recovery of starch.

Padmanabhan, S. and Ramakrishna, M. and Lonsane, B. K. and Krishnaiah, M. M. (1993) Enzymic treatment of cassava flour slurry for enhanced recovery of starch. Food Biotechnology, 7 (1). 1-10, 7 ref..

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Abstract

Use of enzyme treatment for enhancing the recovery of starch from cassava meal slurry was assessed. The recovery of starch from a 33.34% slurry of cassava meal was 61 and 68%, respectively, under static and agitated conditions using a conventional technique in the absence of enzyme. The extent of starch release was dependent on the type and concn. of enzymes as well as the conditions of the enzymic reaction. Starch present in the cassava meal was recovered completely when 0.1% pectinase I and 0.1% cellulase were used for 24 h at 30

Item Type: Article
Uncontrolled Keywords: CARBOHYDRATES-; CASSAVA-; ENZYMES-; EXTRACTION-; FLOURS-; PROCESSING-; STARCH-; VEGETABLES-SPECIFIC; MEAL-; STARCHES-
Subjects: 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 30 Starch Chemistry
600 Technology > 08 Food technology > 16 Nutritive value > 05 Enzymes
600 Technology > 08 Food technology > 23 Vegetables > 01 Cassava-Tapioca
Divisions: Fermentation Technology and Bioengineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 27 Feb 2018 04:27
Last Modified: 27 Feb 2018 04:27
URI: http://ir.cftri.com/id/eprint/7936

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