Modification Of Starches From Selected Cassava Species And Application In Baked Goods

ABSTRACT

Starches obtained from five selected improved cassava species (NR 93/0199, TMS 96/0304, TMS 98/0581, TMS 92/0326, TMS 98/12123) were chemically modified by oxidation, acetylation and acid-thinning. Functional properties and baking potentials of these starches were investigated for applications in a variety of industries. Acetylated starches significantly (p<0.05) yielded the lowest values in least gelation concentration (6.80%), oil absorption capacity (68.20%), viscosity (98.17mPas), specific volume (2.92m1/g) and highest value in blue value index (2.63%). Oxidized starches had the lowest value of 14.27% in swelling power and still maintained the least positions in some sensory properties — aroma (6.60) and general acceptability (6.62). TMS 96/0304 significantly (p><0.05) had the highest values in swelling power (24.47%), blue value index (2.79%) and lowest value in specific volume (5.54m/g). Highest values were obtained in specific volume (6.82m1/g) for NR 93/0199 and in viscosity (101.88mPas) for TMS 98/12123 among the cassava species. Although the different modification methods and cassava species showed no significant (p>0.05) effects on the sensory properties of the wheat/cassava starch bread samples, the native starches and TMS 98/0581 had the highest scores for the general acceptability. These results obtained highlighted the potentials of these starches in the manufacture of confectioneries, salad cream, mayonnaise, texturizing agents, thickeners, stabilizers, fillers, flavouring agents, beverage and bakery products.