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Effects of cultivar and growth season on the gelatinisation properties of cassava (manihot esculenta) starch

✍ Scribed by M Asaoka; J M V Blanshard; J E Rickard

Publisher
John Wiley and Sons
Year
1992
Tongue
English
Weight
496 KB
Volume
59
Category
Article
ISSN
0022-5142

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✦ Synopsis

Abstract

Starch was extracted from the roots of four different cassava cultivars (Munihot esculenta Crantz) grown in Colombia and harvested on four different occasions with a view to determining whether there was any relationship between the physicochemical properties of the starch and the texture of the cooked roots. The organoleptic quality of the cooked roots was evaluated by a trained taste panel and found to vary in terms of both their glassy texture and their hardness. Studies of the gelatinisation behaviour of the starches by DSC and amylography (with a Brabender amylograph), of the pasting properties by viscography and of the viscoelastic characteristics by a Bohlin rheometer demonstrated some differences between the physicochemical properties of the starches but insufficient to account for the pronounced textual differences.

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