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Study on the variations in characteristics of cassava starch during the chemical and physical modification process within selected locally grown varieties

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dc.contributor.author Kumara, H. T. P.
dc.contributor.author Hettiarachchi, H. A. P. W.
dc.contributor.author Gunawardhana, K. V. T.
dc.date.accessioned 2024-08-01T06:58:36Z
dc.date.available 2024-08-01T06:58:36Z
dc.date.issued 2024-03-06
dc.identifier.citation Book of Abstracts, 1st Undergraduate Research Colloquium Department of Bio systems Technology, South Eastern University of Sri Lanka, pp. 60. en_US
dc.identifier.isbn Book of Abstracts, 1st Undergraduate Research Colloquium Department of Bio systems Technology, South Eastern University of Sri Lanka, pp. 54.
dc.identifier.uri http://ir.lib.seu.ac.lk/handle/123456789/7103
dc.description.abstract The study was carried out to improve functional properties of native starch by hydrothermal modification and cross-linking modifications. The starch was extracted from different varieties of cassava (Swarna, Kirikawadi, MU51, Shani, JS1, 565) and extracted cassava was dried at 55℃. The physical characteristics were analyzed of both native starch and modified starch. The highest starch yield was observed in MU51 variety (15.25%) and had more export potential. The hydrothermal modification was carried out for MU51 and Shani varieties. The modified starch had a significant reduction in solubility with native starch (0.22±0.65%, 0.83±0.08%) (p<0.05). The swelling power (253.83±0.014%, 214.08±0.26%) and water absorption capacity (113.77±0.67%, 100.09±0.75%) of the modified starch was significantly higher than the native starch. the dual-modified starches had the highest Gelatinization Temperature (68.00±0.00℃, 70.00±0.00℃) than native starches (P<0.05. The hydrothermal modified starches had a significant reduction in viscosity with native starch. The crosslinking modification was carried out for the MU51 variety with different concentrations of cross-linking agents (STMP/STPP) (0%, 6%, and 12%). The solubility of cross-linked cassava starch with 12% concentration (4.37±0.28%) was higher than native starch (p<0.05). the swelling power of cross-linked cassava starch with 12% concentration (222.94±0.54%) was higher than other samples (p<0.05). the native starch had the lowest GT value (67.00±0.00℃) than cross-linked cassava starch (p<0.05). The cross-linked starch with 12% concentration had the highest FC value (1.96%) (p<0.05) and a notable decrease in viscosity when compared to native starch. The hydrothermal and cross-linked modified starch suitable for the harsh conditions in food processing technology than native starch. en_US
dc.language.iso en_US en_US
dc.publisher Department of Biosystems Technology South Eastern University of Sri Lanka Sri Lanka en_US
dc.subject Cassava starch en_US
dc.subject Cross-linking modification en_US
dc.subject Hydrothermal modification en_US
dc.title Study on the variations in characteristics of cassava starch during the chemical and physical modification process within selected locally grown varieties en_US
dc.type Article en_US


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