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Dudsadee Uttapap. Pasting and gel properties of cassava starch and rice flour blends. (). King Mongkut's University of Technology North Bangkok. Central Library. : , 2021.
Pasting and gel properties of cassava starch and rice flour blends
Name: Yuree Wandee
Organization :
King Mongkut's University of Technology Thonburi. School of Bioresources and Technology
Email :
yuree.wan@kmutt.ac.th
Name: Dudsadee Uttapap
Organization :
King Mongkut's University of Technology Thonburi. School of Bioresources and Technology
ThaSH:
Rice flour
ThaSH:
Tapioca starch
ThaSH:
Food texture
ThaSH:
Gelation
Abstract:
Cassava starch and rice flour were blended at ratios of 100:0, 75:25, 50:50,
25:75 and 0:100, and pasting and gel properties of the blends were investigated. The
pasting profiles of the starch blends (8 percent solids in water, w/w) were analyzed by a
Rapid Visco Analyser. Cassava starch displayed higher peak and final viscosities (281
and 199 RVU) but lower pasting temperature (72 degrees), compared to the rice flour (90
RVU, 149 RVU and 87 degrees, respectively). Upon blending, changes of peak viscosity,
pasting temperature and breakdown were proportional to the mixing ratio of the two
components, whereas changes of the final viscosity and setback deviated from linear
relationship. Gel of the cassava starch was transparent while that of the rice flour was
opaque. After being kept at 4 degrees for 24 h, gels of 100 percent cassava starch and cassava
starch blended with rice flour at a ratio of 75:25 had soft texture, i.e., the gels could not
keep their shape when they were taken from the mold. On the other hand, gels of the
blends containing more than 50 percent of rice flour were stable and could retain their shapes.
This study may provide basis to develop blends of cassava starch and rice flour for
application in food products.
King Mongkut's University of Technology North Bangkok. Central Library
Address:
BANGKOK
Email:
library@kmutnb.ac.th
Created:
2021
Modified:
2023-06-06
Issued:
2023-06-06
บทความ/Article
application/pdf
BibliograpyCitation :
In Thai Society for Biotechnology. Thai Society for Biotechnology and International Conference Online (TSB Online 2021) (pp.480-485). Bangkok : Thai Society for Biotechnology
eng
©copyrights King Mongkut's University of Technology North Bangkok
RightsAccess:
ใช้เวลา
0.026251 วินาที
Yuree Wandee
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