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Vol. 10, Issue 5 (2021)

Studies on functional properties of cassava var. Yethapur Tapioca-2 for its suitability as an ideal industrial substitute for the grain starches

Author(s):
R Geetha, A Sankari, L Pugalendhi, P Vennila, R Swarnapriya and C Thangamani
Abstract:
Cassava (Manihot esculenta Crantz.) tubers an important staple food of millions of people across the globe is also used for making number of products in food industries and owing to rich contents of vitamins and minerals cassava by-products are used in pharmaceutical industry too. The present study was aimed at to examine the functional properties of flour, starch, pomace and peel of organically grown commercial variety of Yethapur Tapioca - 2. The experiment was laid out in CRD with five replications and the functional properties of cassava samples viz., flour, starch, pomace and peel were studied. Studies revealed that cassava starch recorded the highest water absorption capacity (3.18%), solubility index (37.2%) foaming stability (95.32%) and color value (95.06) followed by cassava flour. The highest water binding capacity of 279.5% was found in cassava pomace whereas, the cassava flour contained the highest foaming capacity (7.54%) and bulk density (0.781g/ml) which also recorded high swelling capacity (40%) at 90 °C followed by starch, peel and pomace. Similarly, other functional properties such as light transmittance, gelatinization etc., were also studied and the scope of using cassava starch as thickening agent in food industries as an alternative source for cereals and legume starch is discussed.
Pages: 09-12  |  237 Views  11 Downloads
How to cite this article:
R Geetha, A Sankari, L Pugalendhi, P Vennila, R Swarnapriya, C Thangamani. Studies on functional properties of cassava var. Yethapur Tapioca-2 for its suitability as an ideal industrial substitute for the grain starches. Pharma Innovation 2021;10(5):09-12.
The Pharma Innovation Journal