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Substitution of wheat with cassava starch
Nutrition & Food Science, 2017Purpose This paper aims to examine the effects of substituting durum wheat semolina (DWS) with high-quality cassava starch (HQCS) in macaroni noodle production. Design/methodology/approach The effect of substituting semolina with cassava starch in macaroni production at six levels, namely, 0, 20, 30, 50, 70, 100 per cent, and variation in hydration ...
Olufunmilola Olaitan Oladunmoye +3 more
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Properties of baked foams from citric acid modified cassava starch and native cassava starch blends
Carbohydrate Polymers, 2016Starch foams from native cassava starch (NS) and citric acid modified cassava starch (CNS) were prepared using baking processes with blend ratios of 80/20, 60/40, 50/50, 40/60 and 20/80. The density, thickness, morphology, thermal stability and water absorption of the NS, CNS and blended starch foams were determined.
Kanlaya, Pornsuksomboon +3 more
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Effect of Storage on Starch Content and Modification of Cassava Starch
Starch - Stärke, 1989AbstractThe effect of storage on yield and modification of starch using hydrochloric acid and acetic anhydride were studied. Yield of starch from fresh roots (24.4%) was significantly greater than yield (16,2%) from roots stored at room temperature for six days.
A. T. Osunsami +2 more
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Characterization of Cassava Starch Attributes of Different Genotypes
Starch - Stärke, 2009AbstractThe genetic variation of starch of Indonesian cassava genotypes with various morphological characteristics of roots and eco‐geographical origin was characterized and compared. The morphological characteristics of the roots of 71 collected cassava genotypes were classified into yellow and white for flesh colors, purple, pink, light brown, yellow,
Anggraini, V. +4 more
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Ozonation of cassava starch to produce biodegradable films
International Journal of Biological Macromolecules, 2019In this study, biodegradable films were produced from cassava starch modified by ozone at different levels. The films were produced by casting technique using native and ozonated cassava starch, glycerol as the plasticizer, and water as the solvent.
Carla I A, La Fuente +3 more
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Ibrahim – the cassava starch processor
Emerald Emerging Markets Case Studies, 2017Subject area AgriBusiness entrepreneurship Study level/applicability Post-graduate and executive education classes in agribusiness: MBA, Executive Education programmes for senior managers; entrepreneurial studies and workshops for SMEs. Case overview This case study is centred on Ibrahim, a businessman in Tanzania, who decided to start a business ...
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Enzymatic modification of cassava starch by bacterial lipase
Bioprocess and Biosystems Engineering, 2006Enzymatic modification of starch using long chain fatty acid makes it thermoplastic suitable for a myriad of industrial applications. An industrial lipase preparation produced by Burkholderia cepacia (lipase PS) was used for modification of cassava starch with two acyl donors, lauric acid and palmitic acid.
Akhila, Rajan, T Emilia, Abraham
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Cassava starch fermentation pattern ofRhizopus oligosporus
MIRCEN Journal of Applied Microbiology and Biotechnology, 1988Rhizopus oligosporus UQM 145F was grown on cassava starch medium without a preliminary treatment of starch. The fermentation pattern of R. oligosporus is shown to be influenced significantly by the medium composition, pH of the growth culture and the size of the spore inoculum.
Sukara E., Doelle H.W.
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Microbiological and technological aspects of cassava-starch fermentation
World Journal of Microbiology and Biotechnology, 1996The major genera found in the microflora of fermented, sour, cassava-starch were Streptococcus, Bacillus, Lactobacillus and Saccharomyces with amylase activity. Lactic acid bacteria predominated whereas the presence of moulds was not significant. No coliforms were detected.
J L, Parada +3 more
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Effect of acetylated starch on the development of peanut skin-cassava starch foams
International Journal of Biological Macromolecules, 2020Cassava starch was modified by acetylation to obtain modified starches with a degree of substitution (DS) of 0.5 and 1.5. The acetylated cassava starches presented a reduction in temperature gelatinization and enthalpy, water solubility, and power swelling, in addition to a loss of crystallinity compared to native cassava starches.
Caroline Martins, Machado +2 more
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