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A comparative study of some properties of cassava (Manihot esculenta, Crantz) and cocoyam (Colocasia esculenta, Linn) starches

机译:木薯(Manihot esculenta,Crantz)和可可粉(Colocasia esculenta,Linn)淀粉某些性质的比较研究

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摘要

Some properties of cassava and cocoyam starches were studied and compared with a view to determining the functional applications in food systems for which they are suitable. The starches were compared in terms of their microscopic, thermal, physicochemical and rheological properties. Microscopy revealed smaller granule sizes of cocoyam starch compared with cassava. The amylose content was higher in cocoyam starch (33.3%) than in cassava starch (29.3%). Gelatinization in cassava starch occurred at a lower temperature range (60.11 o -72.67oC) compared with cocoyam (72.96o – 80.25oC) with the endothermic gelatinization enthalpy higher in cocoyam. The swelling power and solubility patterns indicated lower relaxation temperature, higher swelling and solubilization rates in cassava starch compared with cocoyam starch. The pasting characteristics of 8% (db, dry basis) starch slurry showed that cassava had higher peak viscosity but lower stability and setback ratios compared with cocoyam. This indicates that cocoyam starch paste is better in withstanding processing conditions and would present a superior thickening characteristic than cassava starch paste. The flow properties of both starch pastes showed non-Newtonian behaviour and could be best described by the Herschel-Bulkley model. The rate index and yield stress of cocoyam starch paste was higher than that of cassava. The storage modulus of cocoyam starch paste was higher than that of cassava indicating that cocoyam starch paste was more rigid than cassava starch paste. Cassava starch paste exhibited higher paste clarity and freeze-thaw stability than cocoyam starch paste. The properties of cassava and cocoyam starches dictate their food applications.
机译:研究并比较了木薯和椰油淀粉的某些特性,以确定它们在食品系统中的功能应用。比较了淀粉的微观,热学,理化和流变性。显微镜检查显示,与木薯相比,可可淀粉的颗粒尺寸较小。椰子淀粉中的直链淀粉含量(33.3%)高于木薯淀粉(29.3%)。与可可粉(72.96o – 80.25oC)相比,木薯淀粉的糊化发生在较低的温度范围(60.11 o -72.67oC),而可可粉的吸热糊化焓较高。与可可脂淀粉相比,木薯淀粉的溶胀力和溶解度模式表明其较低的弛豫温度,较高的溶胀和增溶速率。 8%(干基,干基)淀粉浆的糊化特性表明,与可可粉相比,木薯具有较高的峰值粘度,但稳定性和挫折率较低。这表明在木薯淀粉糊料中,可可淀粉糊料在加工条件下更好,并且具有优异的增稠特性。两种淀粉糊的流动特性均显示出非牛顿性,并且可以用Herschel-Bulkley模型来最好地描述。椰油淀粉糊的速率指数和屈服应力均高于木薯。可可淀粉糊的储能模量高于木薯,表明可可淀粉糊比木薯糊更硬。木薯淀粉糊比可可粉淀粉糊具有更高的糊透明度和冻融稳定性。木薯和椰油淀粉的特性决定了它们的食品用途。

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