Granular structure, physicochemical and rheological characteristics of starch from yellow cassava (Manihot esculenta) genotypes
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Date
2023
Journal Title
Journal ISSN
Volume Title
Publisher
International Journal of Food Properties
Abstract
This study examined the structural and physicochemical characteristics of
starch isolated from seven yellow cassava genotypes. The structural properties of yellow cassava starch from these cultivars were elucidated by scanning
electron microscopy, X-ray diffractometry and Fourier Transformed Infrared
Spectroscopy (FTIR). Their water interaction properties, digestibility and
viscoelastic behavior were also compared, and principal component analysis
was used to establish factors associated with the variability in properties of
the starch. All the starches were of the A-type diffraction pattern, with
crystallinity ranging between 31 and 37%. Most of the granules exhibited
spherical and oval shapes, some with a flat surface on one side. They had
smooth surfaces and their sizes ranged from 4 µm for round granules to
23 µm for the major axis of oval-shaped granules. Significant differences
(p < .05) were observed in amylose content, in-vitro digestibility, peak and
breakdown viscosity of the starches, and these ranged between 13.6–18.1%,
11.4–18.5%, 354–520 BU and 233–366 BU, respectively. Significant differences were also recorded in the hydration and textural behavior of starches
from these cassava cultivars. The differences observed in granular and physicochemical properties are likely to influence the performance of these
cassava cultivars in food applications.
Description
Research Article
Keywords
Starch, Crystallinity, Digestibility, Pasting, properties, Yellow cassava
Citation
To cite this article: P.T. Akonor, C. Osei Tutu, W. Arthur, J. Adjebeng-Danquah, N.S. Affrifah, A.S. Budu & F.K. Saalia (2023) Granular structure, physicochemical and rheological characteristics of starch from yellow cassava (Manihot esculenta) genotypes, International Journal of Food Properties, 26:1, 259-273, DOI: 10.1080/10942912.2022.2161572