The Resource Physicochemical characterization of cassava starch isolated from two different varieties of cassava tubers : a report presented in partial fulfilment of the requirements for the degree of Bachelor of Food Technology (Honours) of Massey University, Ester Gusti

Physicochemical characterization of cassava starch isolated from two different varieties of cassava tubers : a report presented in partial fulfilment of the requirements for the degree of Bachelor of Food Technology (Honours) of Massey University, Ester Gusti

Label
Physicochemical characterization of cassava starch isolated from two different varieties of cassava tubers : a report presented in partial fulfilment of the requirements for the degree of Bachelor of Food Technology (Honours) of Massey University
Title
Physicochemical characterization of cassava starch isolated from two different varieties of cassava tubers
Title remainder
a report presented in partial fulfilment of the requirements for the degree of Bachelor of Food Technology (Honours) of Massey University
Statement of responsibility
Ester Gusti
Creator
Contributor
Author
Degree granting institution
Subject
Language
eng
Summary
The main purpose of this project was to characterize the physico-chemical properties of the cassava (Manihot esculenta Crantz) starch extracted from two different varieties (white and yellow) cultivated in Lombok, Indonesia.The starch was isolated by using water extraction techniques followed by characterisation of the starch physico-chemical properties such as molecular parameters, chemical compositions total carbohydrate, amylose/amylopectin content, particle size, and functional groups (using FT-IR). The functional properties such as pasting behaviour, swelling power and solubility were determined. Analysis of variance and correlation studies were conducted on the starch physico-chemical properties and their functional properties. Starch extracted from white cassava tubers has a lower amylose content and a smaller particle size than starch extracted from yellow tubers. Because of these properties starch extracted from yellow cassava tuber starch exhibited a higher peak viscosity, breakdown viscosity, and a higher swelling as well as high solubility at 90°C than white cassava tuber starch. Both varieties showed similar starch granule morphology and functional groups. The Pearson's correlation showed that breakdown viscosity , swelling power were highly influence by amylose content and particle size.Overall, starch extracted from yellow cassava tuber had different physiochemical properties from starch extracted from white cassava tuber. However, yellow cassava tuber starch had inferior rheological properties compared with white cassava starch. This study confirmed that different varieties of cassava would have variation in the isolated starch physico-chemical and funtional properties--Executive summary
Cataloging source
PU
http://library.link/vocab/creatorName
Gusti, Ester
Degree
BFoodTech(Hons)
Dissertation year
2014
Granting institution
Massey University
Illustrations
illustrations
Index
no index present
Literary form
non fiction
Nature of contents
bibliography
http://library.link/vocab/relatedWorkOrContributorName
  • Massey University
  • Massey University
http://library.link/vocab/subjectName
  • Cassava
  • Starch
  • Subject heading
Target audience
specialized
Label
Physicochemical characterization of cassava starch isolated from two different varieties of cassava tubers : a report presented in partial fulfilment of the requirements for the degree of Bachelor of Food Technology (Honours) of Massey University, Ester Gusti
Instantiates
Production
Note
  • At head of title: Massey University, Singapore
  • At head of cover title: Massey University. Institute of Food, Nutrition and Human Health final year project report
Bibliography note
Includes bibliographical references
Carrier category
volume
Carrier MARC source
rdacarrier
Content category
text
Content type MARC source
rdacontent
Contents
Executive summary -- Introduction -- Literature review. Introduction ; Botanical information ; Tubers composition ; Tapioca starch ; Characterisation techniques ; Cassava starch applications -- Material and methods. Materials ; Extraction of cassava starch ; Physical properties of starch ; Chemical properties of starch ; Functional properties ; Data analysis -- Result and discussion. Extraction qield ; Starch composition ; Physical properties ; Functional properties ; FT-IR spectrum analysis -- Conclusion -- Recommendation
Dimensions
30 cm
Extent
vi, 72 pages
Media category
unmediated
Media MARC source
rdamedia
Other physical details
colour illustrations
Label
Physicochemical characterization of cassava starch isolated from two different varieties of cassava tubers : a report presented in partial fulfilment of the requirements for the degree of Bachelor of Food Technology (Honours) of Massey University, Ester Gusti
Production
Note
  • At head of title: Massey University, Singapore
  • At head of cover title: Massey University. Institute of Food, Nutrition and Human Health final year project report
Bibliography note
Includes bibliographical references
Carrier category
volume
Carrier MARC source
rdacarrier
Content category
text
Content type MARC source
rdacontent
Contents
Executive summary -- Introduction -- Literature review. Introduction ; Botanical information ; Tubers composition ; Tapioca starch ; Characterisation techniques ; Cassava starch applications -- Material and methods. Materials ; Extraction of cassava starch ; Physical properties of starch ; Chemical properties of starch ; Functional properties ; Data analysis -- Result and discussion. Extraction qield ; Starch composition ; Physical properties ; Functional properties ; FT-IR spectrum analysis -- Conclusion -- Recommendation
Dimensions
30 cm
Extent
vi, 72 pages
Media category
unmediated
Media MARC source
rdamedia
Other physical details
colour illustrations

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