Relationship between thermomechanical properties and baking expansion of sour cassava starch (Polvilho azedo)

The factors involved in the baking expansion of native and sour cassava starch doughs were compared with those of native corn starch. Unlike corn starch dough, native and sour cassava starch doughs showed expansion properties during baking. The storage modulus E ′ decreased for cassava starch doughs before baking expansion, but remained unchanged for corn starch dough. Expansion during the baking of sour cassava starch was attributed to water vaporisation and the fluidity of starch paste. The fact that temperature and weight loss variations at adequate water contents were significantly greater for cassava than corn starch dough is indicative of the important role played by starch melting in expansion. Expansion ability could be correlated with changes in dough–crumb thermomechanical properties when close to the starch melting temperature. © 2001 Society of Chemical Industry     

Influence of Natural Fermentation and Drying Conditions on the Physicochemical Characteristics of Cassava Starch

The physicochemical characteristics of cassava starches sampled at a pilot plant in Colombia during fermentation and drying processes were determined in relation to their ability for making specific bread-like products that inflate during baking. Nitrogen compounds and non-starch polysaccharides are minor components which were unlikely to be involved in the baking expansion property of fermented cassava starch. Thirty percent of the lactic acid synthesised during the fermentation step was not recovered after sun-drying whereas it remained constant when oven-dried. The crystalline structure of starch was not changed by the fermentation and drying processes whereas the behaviour of starch polysaccharides in water was dramatically modified. This behaviour seemed to be related to the baking expansion potential of cassava starches; the lower the intrinsic viscosity, the hot paste viscosities and the hydrodynamic volumes of the starchy components, the higher the baking expansion ability. These results suggest the occurrence of an oxidative modification of starch molecules, such as depolymerisation, due to the joint action of fermentation and sun-drying. © 1997 SCI.     

Standardisation of the sour cassava starch reduces the processing time by fermentation water monitoring

This work investigated the pH, titratable acidity and total solids of the cassava starch fermentation water, using the traditional method and a method modified through the addition of glucose. Sour cassava starch production controlled by the characteristic of the fermentation water produced the best product (biscuit specific volume of 7.66 ± 0.41 mL g^?1) at 33th day of fermentation in the modified method and at 85th day (biscuit specific volume of 6.53 ± 0.59 mL g^?1) in traditional method. But, comparatively to the commercial sour cassava starch (biscuit specific volume of 3.48 ± 0.12 mL g^?1), both traditional and modified methods, controlled by titratable acidity of fermentation water, can be retired from the fermentation tank in the 19th and 32th day of fermentation, with biscuit specific volume of 4.75 ± 0.30 and 5.17 ± 0.46 mL g^?1, respectively. Determining fermentation time can help to standardise sour cassava starch and to promote future applications of the fermentation water as a raw material.     

THE EFFECT OF FERMENTATION ON CASSAVA STARCH MICROSTRUCTURE

The effect of glucose syrup addition on sour cassava starch fermentation was studied on cassava starch from three locations in Santa Catarina State (Brazil), following four treatments: traditional, 0.10, 0.25 and 0.50% of glucose syrup added to total cassava suspension volume. A glucose syrup concentration of 0.50% contributed to doubling fermentation yield. The objective of this work was to observe the effect of the cassava starch fermentation process on starch granule microstructure, as compared with industrial processing. Micrography was performed using a scanning electron microscope, at 2000× magnification. Fermentations with 0.50% glucose syrup presented the greatest effects on starch granule microstructure.     

预糊化变性淀粉在麻糬面包中的应用

本文研究了预糊化木薯变性淀粉、预糊化马铃薯变性淀粉、预糊化玉米变性淀粉和预糊化大米粉对麻糬面包的感官评价、比容、弹性的影响,分析了预糊化变性淀粉的布拉班德粘度曲线,结果表明,预糊化木薯变性淀粉与预糊化马铃薯变性淀粉制作的麻糬面包口感及外观较好,而预糊化玉米变性淀粉与预糊化大米粉制作的产品口感不佳、比容小,预糊化木薯变性淀粉与预糊化马铃薯变性淀粉质量比为1:1时,麻糬面包加工性能好、口感清爽、弹性强、比容较大、保型性佳。     

The industrial applications of cassava: current status,opportunities and prospects

Cassava (Manihot esculenta Crantz) is a drought‐tolerant, staple food crop that is grown in tropical and subtropical areas. As an important raw material, cassava is a valuable food source in developing countries and is also extensively employed for producing starch, bioethanol and other bio‐based products (e.g. feed, medicine, cosmetics and biopolymers). These cassava‐based industries also generate large quantities of wastes/residues rich in organic matter and suspended solids, providing great potential for conversion into value‐added products through biorefinery. However, the community of cassava researchers is relatively small and there is very limited information on cassava. Therefore this review summarizes current knowledge on the system biology, economic value, nutritional quality and industrial applications of cassava and its wastes in an attempt to accelerate understanding of the basic biology of cassava. The review also discusses future perspectives with respect to integrating and utilizing cassava information resources for increasing the economic and environmental sustainability of cassava industries. © 2017 Society of Chemical Industry     

不同种类淀粉对罗非鱼鱼糜凝胶品质的影响

为了改善淡水鱼鱼糜制品的品质,以冷冻罗非鱼鱼糜为原料,分别添加4%木薯原淀粉、3种木薯变性淀粉（磷酸酯淀粉、羟丙基淀粉和乙酰化二淀粉磷酸酯）及复配木薯变性淀粉（乙酰化二淀粉磷酸酯与羟丙基淀粉质量比为3∶2）,考察淀粉添加对鱼糜凝胶质构、流变学特性、持水性及水分分布和微观结构等的影响,探讨不同种类淀粉对鱼糜凝胶品质的改善。结果表明,与对照组相比,添加5种淀粉均会显著降低罗非鱼鱼糜凝胶的白度（P<0.05）,但其凝胶强度、硬度和咀嚼性显著增大,凝胶持水性显著提高（P<0.05）,蒸煮损失率显著下降（P<0.05）,结合水含量显著增加（P<0.05）,凝胶微观结构更加均匀致密,且添加了复配木薯变性淀粉的凝胶质构特性最好,持水性最高。低场核磁共振成像和光学显微镜观察结果显示,不同种类的淀粉均能有效锁住鱼糜凝胶基质中的水分;升温过程中淀粉吸水膨胀,在鱼糜凝胶网络结构中起浓缩和填充作用;添加了复配木薯变性淀粉的鱼糜凝胶结构最致密均匀。因此,添加复配木薯变性淀粉可以有效改善罗非鱼鱼糜制品的品质,为淡水鱼鱼糜制品的开发提供了理论支撑。     

Effect of acid treatments and drying processes on physico-chemical and functional properties of cassava starch

The effects of acid treatments (HCl or organic acids) and drying processes (oven or sun) on the physico-chemical and functional properties of cassava starch have been studied. The objective was to obtain modified starches with expansion properties similar to those of sun dried fermented cassava starch (polvilho azedo) as produced by an empirical process. Expansion was evaluated using a baking test. Independent of the drying method, organic acid-hydrolysed cassava starch presented the same X-ray diffraction patterns (changes from C to A) and similar intrinsic viscosity values. SEM observations showed no differences between granule surfaces of sun dried and oven dried samples. However sun dried organic acid-hydrolysed starches presented lower paste consistency values at 30°C when compared with oven dried ones. HCl-modified cassava starches were oven or sun dried, giving biscuits with low specific volumes (2·5–3·1 ml g⁻¹). Similar behaviour was obtained using oven dried organic acid modified cassava starches. When submitted to sun drying, organic acid modified starches showed great improvements in biscuit expansion (5–10 ml g⁻¹). The highest average specific volumes were obtained using lactic acid modified starches. © 1998 SCI.     

两种酯化变性淀粉用于无明矾粉丝的制作研究

以木薯磷酸酯交联淀粉和木薯辛烯基琥珀酸酯淀粉为原料,采用复配的方法制备了一种复合变性淀粉,用于制作无明矾粉丝.考察了不同酯化程度以及不同的复配比例对粉丝品质的影响.结果表明:沉降积为5.7和0.9的两种磷酸酯交联淀粉和取代度(DS)为0.017的辛烯基琥珀酸酯淀粉十分适合于无明矾粉丝的制作,将这三种变性淀粉按5∶3∶2的比例混合复配后用于粉丝制作,并进行综合评价.结果表明,所制作的粉丝在各个评价指标方面均为良好,综合评分可达12分.     

Effect of Modified Starches on Rheological Properties of Ketchup

The aim of this work was to study the effect of commercial modified starches of different origin on rheological properties of ketchup. The following starches were used to produce the ketchup samples: chemically modified potato (acetylated distarch adipate from potato starch), waxy maize (acetylated distarch adipate from waxy maize starch and hydroxypropyl distarch phosphate from waxy maize starch), and cassava (acetylated distarch adipate from cassava starch) starches and physically modified cassava and waxy maize starches (physically modified cassava starch and physically modified waxy maize starch). The SEM microphotographs revealed that swollen or disrupted starch granules were present in the ketchup samples. As was evaluated by particle size distribution analysis, two peaks characteristic for different starch granule sizes were observed, the first peak at about 100 μm for ketchup thickened with potato starch and the second one at about 50 μm for the rest of the samples. Ketchups showed non-Newtonian, shear-thinning flow with tendency to yield stress. Values of the rheological parameters describing the flow curves significantly correlated with Bostwick consistency. Ketchup samples exhibited different susceptibility for temperature changes, while values of flow activation energy were from 4.18 to 9.00 kJ/mol. On the basis of mechanical spectra, it is noted that values of G′ were higher than these of G″ showing that elastic properties dominated over the viscous ones. Ketchup samples exhibited properties of weak gels which were estimated from the values of G′ and G″ moduli and their relation and from values of tangent of phase angle (tan δ = 0.14???0.37). Principal component analysis revealed both similarities and differences in rheological behavior of the examined ketchup samples thickened with different modified starches.     

From cassava to gari: mapping of quality characteristics and end-user preferences in Cameroon and Nigeria

User’s preferences of cassava and cassava products along the value chain are supported by specific root quality characteristics that can be linked to root traits. Therefore, providing an evidence base of user preferred characteristics along the value chain can help in the functional choice of cassava varieties. In this respect, the present paper presents the results from focus group discussions and individual interviews on user preferred quality characteristics of raw cassava roots and the derived product, gari, – one of the major cassava products in Sub-Saharan Africa – in major production and consumption areas of Cameroon and Nigeria. Choice of cassava varieties for farming is mainly determined by the multiple end uses of the roots, their agricultural yield and the processing determinants of roots that support their major high-quality characteristics: size, density, low water content, maturity, colour and safety. Processing of cassava roots into gari goes through different technological variants leading to a gari whose high-quality characteristics are dryness, colour, shiny/attractive appearance, uniform granules and taste. Eba, the major consumption form of gari in Cameroon and Nigeria, is mainly characterised by its textural properties: smoothness, firmness, stickiness, elasticity and mouldability. Recommendations are made, suggesting that breeding will have to start evaluating cassava clones for brightness/shininess, as well as textural properties such as mouldability and elasticity of cassava food products, for the purpose of supporting decision-making by breeders and the development of high-throughput selection methods of cassava varieties. Women are identified as important beneficiaries of such initiatives giving their disadvantaged position and their prominent role in cassava processing and marketing of gari.     

Cassava starch snack formulation using functional shell fish by‐products: mechanical,sorption and geometric properties

Utilisation of by‐products of the shrimp industry, namely shrimp head protein and chitosan, could lead to a functional snack with substantial market in Asia. Produced on a cassava starch base this would lead to a product with shrimp flavour and chitosan's lipid adsorption capacity. The characteristics of such a mixture with 82% deacetylated chitosan and salt was investigated by Rapid Visco Analyser and instrumental Texture Profile Analyser using the Doehlert Uniform Shell experimental design. Polynomial models explained more than 88% of variability of responses. A significant effect of salt, shrimp head proteins and chitosan was observed on cassava starch gelling characteristics. A corresponding heat and shear stress resistance ability was observed while there was a reduction in its specific swelling power. Snacks prepared in the form of chips and extruded product confirmed their good potential for added value to snack foods in respect of their 90–94% linear expansion ratio, up to 1.1 kg maximum breaking force and up to 4.5 radial expansion ratio. Adsorption isotherm of extrudates had a maximum water content target of 115 g kg^?1 dry matter at 25 °C for a later formulation and extrusion optimisation, in order to guarantee consumer texture acceptability. Corresponding shelf‐lives of extrudates were calculated at three storage conditions. Copyright © 2005 Society of Chemical Industry     

Amaranth flour,cassava starch and cassava bagasse in the production of gluten‐free pasta: technological and sensory aspects

The objective of the present research was to analyse the combined effect of pregelatinised cassava starch and bagasse (70:30) flour, cassava starch and amaranth flour on the cooking properties of pasta, verify the acceptance and buying intention of the product with the best technological characteristics, and finally compare them with commercial products made with regular and whole wheat flour. The vermicelli‐type pasta obtained in this study in the proportion of 10:60:30 (pre‐gelatinised flour:cassava starch:amaranth flour) showed the best results in the quality tests, with a cooking time of 3 min, mass increase of 101.5% and 0.6% solids loss to the cooking water, superior to the commercial pasta. Acceptance testing showed that this was a very good pasta (score of 7.2 on a 9‐point scale) and obtained 42% buying intention amongst the consumers. The elaboration of pasta containing pregelatinised cassava starch and bagasse (70:30) flour, cassava starch and amaranth flour was shown to be a feasible alternative with respect to the technological and sensory aspects, and could be consumed by those suffering from gluten intolerance.     

Gluten-free cakes with walnut flour: a technological,sensory, and microstructural approach

Walnut flour (WF), a by-product of walnut oil production, is characterised by high polyunsaturated fatty acids, proteins, and fibre contents and presents suitability for bakery products. However, when using non-traditional ingredients, it is essential to evaluate the effect on the quality properties of the final product. So, this work aimed to assess the impact of WF on the technological, physicochemical, and sensory properties of gluten-free (GF) cakes. WF was added at a flour blend (cassava (CS) and maize (MS) starches and rice flour) at 0, 10%, 15%, and 20%. The results showed that WF modified starch gelatinisation, increased amylose–lipid complex (ALC) content, and made crumbs easier to chew. Besides, the total dietary fibre (TDF) and protein content significantly increased. Cakes with 15% WF presented the highest specific volume (SV) and no differences in overall acceptability with respect to control. Hence, WF is a suitable ingredient for gluten-free bakery products.     

修饰预糊化木薯淀粉性能研究

介绍了经化学修饰后再进行预糊化制备得到的修饰预糊化木薯淀粉的性能，并与国产预糊化木薯淀粉和泰国泰花牌预糊化木薯淀粉的性能进行了比较。结果表明：修饰预糊化木薯淀粉的性能达到且超过泰国泰花牌预糊化木薯淀粉的性能，远远优于国产预糊化木薯淀粉。     

Cassava starch functional properties by etherification – hydroxypropylation

Starches are important food biopolymers with gelling properties that are well explored by the food industry for texture and physical food characteristic control. Brazil contributes to a large part of the starches produced world wide, but the modified starches used are imported and expensive. The objective of this work was to develop a hydroxypropylated starch from cassava starch, at a lower price and in conditions in accordance with Brazilian reality. Dihydroxypropylstarch (DHPS) was produced with a less expensive and less harmful substituting molecule, chloropropylene glycol. DHPS physical chemistry properties, retrogradation and micro structural characteristics were studied and compared with native corn, cassava starches and a commercial hydroxypropylated (HPS) cassava starch, with an extensive use in the food industry. DHPS showed the highest values for swelling power and viscosity, low retrogradation and higher freezing–thawing stability, compared with HPS, cassava and native corn starches. The microstructure of DHPS remained unmodified when compared with commercial HPS. Retrogradation and physical chemistry properties are superior to DHPS, which would indicate its use in industrial food production.     

Microwave‐Assisted Synthesis and Characterization of Succinate Derivatives of Cassava (Manihot esculenta Crantz) Starch

The use of microwave heating to prepare very rapidly cassava starch succinates with high viscosity is described. A response surface design was used for the experiment and different factors affecting the succinylation of cassava starch, including concentration of succinic anhydride, reaction time, temperature and moisture content of the medium were investigated. The degrees of substitution of the modified starches increased with an increase in reaction time and were in the range 0.007 – 0.051. The products exhibited higher viscosity, lower pasting temperature, enhanced water binding capacity and reduced swelling and paste clarity than unmodified cassava starch. The results of this study indicated that succinylation of starch can be achieved in shorter reaction times, which offers a benefit to laboratories and industries involved in developing newer and more versatile uses for cassava starch.     

Potential of teff (Eragrostis tef) flour as an ingredient in gluten-free cakes: chemical,technological and sensory quality

This article aimed to evaluate the chemical, technological and sensory characteristics of gluten-free cakes made with teff (Eragrostis tef). Four cakes were evaluated: T1, 100% teff flour; T2, 75% teff flour, 12.5% rice flour, 12.5% cassava starch; T3, 50% teff flour, 25% rice flour, 25% cassava starch and T4, 25% teff flour, 37.5% rice flour, 37.5% cassava starch. Higher percentages of teff increased total ash. For apparent and specific volumes, T4 was the one with the highest mean. In sensory analysis, the attributes of appearance, colour and odour did not have significant difference among treatments. T1 received the lowest overall average for flavour (5.03). Regarding the purchase intention, the cakes did not show significant difference between T3 and T2 (3.25 and 3.08). T2, T3 and T4 obtained acceptance index higher than 70%. The use of teff flour in cakes can be promising in gluten free diet.     

Industrial Demand for Cassava Starch in India

Cassava (Manihot esculenta crantz) is a staple food crop cultivated in several developing countries. Cassava is consumed either directly as cooked tubers or as the products prepared from cassava. Cassava in India is used mainly in the human consumption, industrial and animal feed sectors. In India nearly 60% of cassava is used industrially in the production of sago, starch and dry chips. The presented study has clearly indicated that the future of cassava in India lies in its diversified uses in the industrial sector. The projected demand is predominantly in the adhesive sector, especially in the corrugation gums and paper conversion industry, and in the paper industry. The projected demand‐supply gap in the industrial sector is expected to be 1.5×10⁶ t of cassava tubers requiring another 750 000 ha to be brought under cassava cultivation. New and potential areas in the non‐traditional cassava‐growing states are to be considered for area expansion.     

Fresh cut ‘Tommy Atkins’ mango pre-treated with citric acid and coated with cassava (Manihot esculenta Crantz) starch or sodium alginate

This work aimed to evaluate quality parameters of ‘Tommy Atkins’ mango slices pre-treated with citric acid and cassava starch or sodium alginate edible coatings, with or without glycerol. Samples only treated with citric acid were also evaluated. Mango slices dipped in sanitising solution were used as control. Colour parameters, mechanical properties, weight loss and respiration rate were analysed during 15 days at 5 °C. Cassava starch coating, with or without glycerol, provided higher stress at failure and lightness values than control sample throughout storage (p ≤ 0.05). The citric acid promoted colour preservation, but increased significantly samples weight loss during storage. Sodium alginate coatings did not maintain quality characteristics, showing stress at failure and lightness values lower than control after 15 days. All coatings reduced respiration rate, but citric acid dipping and cassava starch coating without glycerol treatments were more effective, reaching values around 41% lower, when compared to control sample.

Industrial Relevance

Fresh-cut mangoes are appreciated world-wide for its exotic flavour and nutritional composition. However, their shelf life is limited by changes in colour, texture, appearance and microbial growth. The edible coatings act as gas and water vapour barrier, extending the storage time of fresh-cut fruit and vegetables. Thus, cassava starch and alginate are alternatives to preserve minimally processed mangoes, maintaining the quality parameters of fresh fruit. This work is useful for the minimal processing industry in order to increase shelf life of fresh-cut mangoes, which can be considered an alternative to fast food and other ready-to-eat products, attending the demand for healthy and convenient foodstuffs.