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Novel Techniques in the Synthesis of Modified Starches from Cassava
Starch derivatives have huge potential in various food and industrial applications because of the broad range of functional properties they exhibit. Maize and cassava are the main commercial sources of starch. Cassava starch shows unique structural and functional properties which are different from cereals such as rice, wheat and maize and also from tubers like potato. Cassava starch is known as the most bland flavours tarch in the world. Tuber starches swell more rapidly in a narrower temperature range than the common cereal starches.In addition to bland flavour and taste, cassava starch possesses many desirable characteristics like easy extractability, high paste viscosity, and high paste clarity and less tendency to retrograde. In spite of these
desirable properties, it has a major limitation that the
hot gels of cassava starch shows high instability and
exhibits drastic fall in viscosity at high temperature
conditions. It is possible to modify the properties of starch without altering the desirable characteristics

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Model atraining Course on Integrated production and Processing Management fro Tropical tuber crops at CTCRI, Thiruvananthapuram during 6-13, October, 2009

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