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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2019: 96.39
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(10): 3122-3135
DOI: https://doi.org/10.20546/ijcmas.2018.710.362


Effect of Ultrasound Treatment on Physicochemical and Functional Properties of Cassava Starch
Krishnakumar and M.S. Sajeev
Division of Crop Utilization, ICAR-Central Tuber Crops Research Institute (CTCRI), Sreekariyam, Thiruvananthapuram, Kerala – 695 017, India
*Corresponding author
Abstract:

Ultrasound is a non-thermal processing technique that offers the opportunity to modify the functionality of starch in terms of physicochemical and functional properties. The present work was aimed to study the effect of ultrasound treatment on physicochemical and functional properties of cassava tuber starch. The cassava starch extracted using conventional extraction technique was used in the present study. A 3 × 2 factorial design with three factors and two level, i.e., sonication temperature (40 and 50°C), sonication time (10 and 20 min) and solid-liquid ratio (1:1 and 1:2) was adopted in this study. A significant increase in solubility, swelling power, textural, pasting and rheological properties of the ultrasonicated starch was observed. A slight decrease in clarity of the sonicated cassava starch paste was observed compared to the control starch, but the differences were not much significant statistically. The whiteness of the sonicated cassava starch powder was lower compared to control native starch, but the differences were not statistically significant. Freeze-thaw stability of the treated cassava starches was found to be better compared to the control native cassava starch.


Keywords: Ultrasound, Cassava, Modification of starch, Functional properties, Pasting properties, Rheological properties, Textural properties
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How to cite this article:

Krishnakumar, T. and Sajeev, M.S. 2018. Effect of Ultrasound Treatment on Physicochemical and Functional Properties of Cassava Starch.Int.J.Curr.Microbiol.App.Sci. 7(10): 3122-3135. doi: https://doi.org/10.20546/ijcmas.2018.710.362