Authors: Moothandassery Sankarakutty Sajeev J Sreekumar M Unnikrishnan S N Moorthy S Shanavas
Publish Date: 2010/10/19
Volume: 47, Issue: 5, Pages: 507-518
Abstract
Cassava or tapioca Manihot esculenta Crantz tubers having high amount of carbohydrate are utilized after boiling or processing into starch and flour Textural properties of raw and cooked tubers depend on variety maturity growing environment physicochemical and starch properties Starch is used in food preparations as gelling and thickening agent stabilizer and texture modifier This study aims at analyzing and modeling the textural dynamic rheological and gelatinization properties of selected cassava varieties The thermal softening behavior was analyzed by linear regression and fractional conversion techniques rheological properties of the gelated starch by Maxwell and power law models The varieties were classified based on their physicochemical texture profile rheological and gelatinization properties by multivariate analysis The textural rheological and gelatinization properties were significantly affected by the varieties p 005 Thermal softening of tubers was modeled by dual mechanism first order kinetic model with rate constant values ranging from 0081 to 0105 min−1 Linear regression models with extremely good fit were obtained to explain the relationship between the degree of cooking and relative firmness The dynamic spectra of the gelated starch showed the characteristics of concentrated biopolymer dispersion and described using Maxwell and power law model The results showed that textural rheological and gelatinization properties varied considerably among the varieties and besides the physicochemical properties interaction between them and structural make up of the tuber parenchyma had a great influence on cooking quality and rheological properties
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