淀粉
流变学
曼尼霍特埃斯库兰塔酒店
食品科学
水分
响应面法
吸水率
肿胀 的
含水量
化学
粘度
材料科学
制浆造纸工业
复合材料
农学
色谱法
生物
工程类
岩土工程
作者
Sunday Samuel Sobowale,Olawale Paul Olatidoye,Idowu Atinuke,Okonkwo Clinton Emeka
标识
DOI:10.1080/0035919x.2022.2036265
摘要
The major drawback of most starchy food is its inability to withstand high-temperature conditions, shearing force and acidity, which limits its usage in the food industry. This study investigates the effect of heat-moisture treatment (HMT) at varying moisture content (10–30% wet basis), drying temperature (80–100 °C) and time (2–8 h) on the functional and rheological properties of cassava starch using response surface methodology (RSM) by adopting a Box–Behnken design method. Cassava roots were processed into modified starch under various processing conditions. Results showed an increase in the water absorption index, solubility and swelling power while there was a slight reduction in the loose bulk density and tapped bulk density. The starch viscosity ranged between 4182 and 4268 Cps. Consistency ranged between 2.51 and 2.56 g/mL and the flow behaviour index ranged between 2.70 and 2.82. Optimal processing conditions for cassava starch were achieved with a moisture content of 30%, drying temperature of 90 °C and time of 2 h. These variables are important to consider for processing of cassava starch with improved consumer acceptability and potential large-scale production of baked foods, gel formation and custard production.
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