Effect of Dry Cassava Chip Storage on Yield and Functional Properties of Extracted Starch

摘要

Dry cassava chips of variety CMR35-22-196 and KU50 were stored at 5 and 30 deg C up to a period of 8 months. The yield and functional properties of the starches extracted from the chips after 2 months of storage were compared with those of starches extracted from fresh roots and freshly dried chips. Starch yield from dry chips was reduced by up to 5% after 8 months of storage. Functional properties of the starches exhibited a declining trend with increasing storage period of the chips. Peak viscosityand swelling power decreased by up to 30% and 5 g/g, respectively. Paste clarity dropped by up to 30% and syneresis of the gels increased by up to 10% after 8 months storage. A high storage temperature (30 deg C) was found to increase the changes in functional properties of the starches. The changes in the functional properties, however, were not so severe to negatively affect the application of the dry-chip starches. All the properties remained within the generally recognized ranges of cassava starches. The use of dry chips for extraction of starch couid thus overcome the problems of seasonal glut and closure of factories in low season.