A comparison of functional properties of native Malawian cocoyam, sweetpotato and cassava starches
作者： Emmanuel Mweta Davies , Danwell Kalenga Saka John , Labuschagne Maryke
DOI: 10.5897/SRE2015.6258
关键词: Water binding 、 Syneresis 、 Chemistry 、 Food science 、 Retrogradation (starch) 、 Starch 、 Agronomy
摘要: Cassava, cocoyam and sweetpotato constitute underexploited but yet important sources of starch for the Malawi industry. The functional properties starches isolated from cassava, were studied compared. Results revealed diverse among different sources. With increasing temperature, water binding capacity, swelling power solubility increased. Cocoyam exhibited lower capacity power, paste clarity viscosity higher degree syneresis than cassava starches. Solubility was in had gelatinization temperatures sweet potato similar transition enthalpies with cassava. Retrogradation studies by differential scanning calorimetry turbidometry levels retrogradation compared to Thus sweetpotato, would play roles various industrial applications. Key words: Sweetpotato, cocoyam, starch, properties.
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