Authors :
Otutu, O.L; Ajatta, M.A; Akinbisoye, F.A
Volume/Issue :
Volume 8 - 2023, Issue 3 - March
Google Scholar :
https://bit.ly/3TmGbDi
Scribd :
https://bit.ly/40kv2Wk
DOI :
https://doi.org/10.5281/zenodo.7770964
Abstract :
Native cassava starches isolated from three
varieties (TME 419, TMS 98/0505 and TMS 98/0581)
were acetylated at different concentrations of acetic
anhydride (10, 15, 20, 25 and 30%).Effect of the
concentrations was evaluated on properties of the starch
like bulk and tapped densities, morphology, degree of
whiteness, water absorption and hydration capacities,
paste clarity and freeze thaw stability. Bulk density
values for native starches ranged between 0.27 and 0.30
g/ml while the values for acetylated starches ranged
between 0.37 and 0.48 g/ml. Tapped density values
ranged from 0.34 to 0.38 g/ml and 0.53 to 0.63 g/ml (for
native and acetylated starch samples respectively).
Acetylation did not affect the shape and granular
structure of the starches. Degree of whiteness ranged
from 93.10 – 95.30% and 93.50 – 96.63% for native and
acetylated starches respectively. Water absorption and
hydration capacities were significantly reduced by
acetylation and paste clarity ranged from 16.78 –
26.28% and 20.50 – 30.96% for native and acetylated
starches respectively. Degree of acetylation ranged from
0.81 to 3.08%.Acetylation enhanced the functional
characteristics of cassava starches and these are good
pointers to the possible utilization acetylated cassava
starches in different food applications thus widening its
utilization in Nigeria.
Keywords :
Cassava starch, acetic anhydride, acetylated starches, physical and functional properties.
Native cassava starches isolated from three
varieties (TME 419, TMS 98/0505 and TMS 98/0581)
were acetylated at different concentrations of acetic
anhydride (10, 15, 20, 25 and 30%).Effect of the
concentrations was evaluated on properties of the starch
like bulk and tapped densities, morphology, degree of
whiteness, water absorption and hydration capacities,
paste clarity and freeze thaw stability. Bulk density
values for native starches ranged between 0.27 and 0.30
g/ml while the values for acetylated starches ranged
between 0.37 and 0.48 g/ml. Tapped density values
ranged from 0.34 to 0.38 g/ml and 0.53 to 0.63 g/ml (for
native and acetylated starch samples respectively).
Acetylation did not affect the shape and granular
structure of the starches. Degree of whiteness ranged
from 93.10 – 95.30% and 93.50 – 96.63% for native and
acetylated starches respectively. Water absorption and
hydration capacities were significantly reduced by
acetylation and paste clarity ranged from 16.78 –
26.28% and 20.50 – 30.96% for native and acetylated
starches respectively. Degree of acetylation ranged from
0.81 to 3.08%.Acetylation enhanced the functional
characteristics of cassava starches and these are good
pointers to the possible utilization acetylated cassava
starches in different food applications thus widening its
utilization in Nigeria.
Keywords :
Cassava starch, acetic anhydride, acetylated starches, physical and functional properties.
