Joko Sulistyo and Kazuhiko Nakahara (2014) Physicochemical properties of modified cassava starch prepared by application of mixed microbial starter. International Journal of Research In Agriculture and Food Sciences, 2 (7). pp. 1-8. ISSN 2311 -2476
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Abstract
Modified cassava starch(MCS) is a product derived from cassava chips that uses a principle of modifying cassava chipsin fermentation, which produces distinctive characteristics, so it can be used as a food ingredient with a very wide scale. Preliminary experimental results showed that MCScould be used as rawmaterials from a variety of foods, ranging from noodles, bakery, cookies andsemi-moist food,sincethe application has a spectrum similar to wheat flour, rice and other starchy materials. Advantages of MCShas aroma and flavor better than regular cassavaflour, white has more color than usual cassava flour, and hasrelatively low prices compared to wheat or rice flour. The purposeofthis studywas to examinethe influencestartersolution onphysicochemical propertiesandrheologyof MCS, those wereswellingpower, solubilityandproduct texture. Cassavachipssoakedin an enzymaticstartersolutionfor 24-72hoursat a concentration of2.0% (v/v). Cassavachipsweredried, then groundandanalyzedfor physicochemical propertiesandtheir rheologies. The results showed that, soakingin 2.0% startersolution for 72hours, resulting in swellingpowerandsolubilityathighest value, respectively12.00(w/w) and10.5%. For comparison, the value ofswellingpowerandsolubilityofwheat flour, respectively10.0(w/w) and9.6%. However,a nativecassavastarch, onlyproducedswellingpowerandits solubility level, respectively7.5(w/w) and8.5%. MCShas been no longer developed and it applications in food industry might has a significant prospect in the future. Review on journal’s papers of current decade has been done so as to observe the latest applications of MCSin the food industry. Hopefully this paper will assist anyone especially students who wants to get information about the latest applications of MCSin the food industry.This paper will elaborate more about the definition of MCSby considering modification technique through fermentation and enzymatic treatment.
| Item Type: | Article |
|---|---|
| Keyword: | cassava, MCS,mixed culture, fermentation, physicochemical properties |
| Subjects: | T Technology > TP Chemical technology |
| Department: | FACULTY > Faculty of Food Science and Nutrition |
| Depositing User: | ADMIN ADMIN |
| Date Deposited: | 07 Jan 2016 13:32 |
| Last Modified: | 13 Oct 2017 14:29 |
| URI: | https://eprints.ums.edu.my/id/eprint/12597 |
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