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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
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Index Copernicus ICV 2017: 100.00
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Int.J.Curr.Microbiol.App.Sci.2019.8(8): 2631-
DOI: https://doi.org/10.20546/ijcmas.2019.808.306


Development of Mathematical Model for Cassava Starch Properties Using Response Surface Methodology
T. Krishnakumar1*. M. S. Sajeev1, Namrata A. Giri1, Chintha Pradeepika1 and Venkatraman Bansode2
1Division of Crop Utilization, ICAR-Central Tuber Crops Research Institute (CTCRI), hiruvananthapuram, Kerala – 695 017, India
2ICAR-Central Tuber Crops Research Institute (CTCRI), Regional Centre, Bhubaneswar, Odisha - 751019, India
*Corresponding author
Abstract:

The objective of this present study was to obtain optimized conditions for calculating cassava starch properties using response surface methodology (RSM). In this study, Box-Behnken response surface design (BBD) was used to optimize cassava starch properties (3 independent process factors at 3 levels with 17 runs) and to evaluate the main, linear and combined effects of cassava starch extraction conditions. The independent process variables selected in this study were sonication temperature (30, 40, 50°C), sonication time (10, 20, 30 min) and solid-liquid ratio (1:10, 1:20, 1:30 g/ml). The non-linear second order polynomial quadratic regression model was used for experimental data to determine the relationship between the independent process variables and the responses (clarity of starch, freeze-thaw stability, Total colour difference, whiteness index, solubility index, swelling power). Design Expert software (version 10.0.2.0) was used for regression analysis and Pareto analysis of variance (ANOVA). The optimal conditions based on both individual and combinations of all independent variables (sonication temp of 50°C, sonication time of 30 min, solid-liquid ratio of 1:16.7 g/ml) were measured with maximum CS of 27.04 %, FT of 77.73 %, WI of 93.47 %, SOL of 1.35 % and SP of 3.17 g/g with a desirability value of 0.669, which was confirmed through validation experiments.


Keywords: Cassava starch, Ultrasound, Functional properties, Polynomial model, RSM
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How to cite this article:

Krishnakumar T., M. S. Sajeev, Namrata A. Giri, Chintha Pradeepika and Venkatraman Bansode. 2019. Development of Mathematical Model for Cassava Starch Properties Using Response Surface Methodology.Int.J.Curr.Microbiol.App.Sci. 8(8): 2631-. doi: https://doi.org/10.20546/ijcmas.2019.808.306