Documente Academic
Documente Profesional
Documente Cultură
ISSN 1817-308X
© IDOSI Publications, 2007
1
Department of Food Technology, University of Ibadan, Ibadan, Nigeria
2
Department of Food Technology, Fed. Polytechnic,Ado Ekiti, Nigeria
Abstract: Effects of addition of alum (0.00 -1.0% w/w) on pasting and some physicochemical
characteristics of cassava starch were investigated with view to evaluate the potential of alum as
a cassava starch modifying agent. The modified starch was prepared by pre-treatment of the native
starch with alkaline at room temperature prior to modification using alum. Alum modified cassava
starch were characterized by improved pasting (515-183 B.U) properties compared to native starch
(585 B.U.) in terms of lower set- back viscosity. Other functional properties notably solubility and
swelling power of the cassava native starch were improved with concomitant decrease in
gelatinization time and apparent viscosity on modification as the quantity of alum added
decreased. Comparative assessment of the properties showed that alum enhanced thinning of
cassava starch thus the product may find usefulness in products where such functional starch
are required.
Key words: Cassava starch alum modification pasting properties physicochemical properties
Modified starches have wide array of uses. Procurement of raw materials: Cassava roots of clone
They are used in Food and Agro allied industries as TMS 30572 aged thirteen months were used. The roots
binders, fillers, emulsion stabilizers, consistency were improved variety (low cyanide and high yield).
modifiers and adhesives. The reagents used alum (active component: Al 2(SO4)3.
Chemical method is the most common means of 14H2O) was obtained from the urban water treatment
modifying starch. Chemically substituted starches plant. Other chemicals used were of analytical grade.
have been prepared notably by Kerr [1], Radley [2],
Agboola et al. [3] among others, but all these Extraction and preparation of alum modified cassava
chemicals (reagents) used are scarce, costly and starch: Native starch was extracted from cassava in
require laborious handling precautions. Thus, there is accordance to classical method described by Osunsami
need for assessing the potentials of some compounds [5]. Preparation of alum modified cassava starch, was
with less handling hazard as starch modifying agents. done according to the method described by Shin-
Alum, a cheap chemical compound without Young Lee et al. [4], with slight modification, using
handling hazard has been reported to be a potential room temperature.
modifying agent for rice starch [4] but with no In brevity, 150g of native cassava starch was
information on effect of alum on cassava starch. In suspended in 200ml of distilled water to form slurry.
this report, we communicate findings on some aspect 10ml of 1M NaOH was added to bring the pH to
of chemical modification of cassava starch using alum alkaline region. This was left for 30mins with
with reference to preparation and evaluation of pasting occasional stirring. At the end of the holding period
and some physicochemical properties of alum modified alum was added at concentration of 0.0, 0.1, 0.5 and
cassava starch. 1.0% w/w. held for 5hrs at 28°C before washing
Corresponding Author: Dr. B. Daramola, Department of Food Technology, Fed. Polytechnic,Ado Ekiti, Nigeria
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World J. Dairy & Food Sci., 2 (1): 18-22, 2007
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World J. Dairy & Food Sci., 2 (1): 18-22, 2007
Table 2: Brabender amylograph reading for alum modified and native cassava starch
Conc.of alum
in starch sample Pt (°C) PV (BU) V95oC (BU) V o
50 C (BU) SV (BU) GT(min) PT (°C)
0.1% 68.50 710 380 245 465 3.00 76.5
0.5% 70.00 570 385 250 320 3.50 78.8
1.0% 68.25 220 80 37 183 2.80 75.0
Native starch 66.25 820 360 235 58.8 4.00 75.0
Pt = Pasting temperature, PV/t = Peak viscosity/temperature, V o
95 C = Viscosity at 95°C, V o
50 C = Viscosity at 50°C, SV = set-back Viscosity,
GT =Gelatinization time, PT= Peak viscosity temperature
used in this study (Slurry method) than the 39-53% Apparent viscosity: The apparent viscosities (2-17cp)
recovery obtained by reflux method of Osunsami [5] of the alum modified starch were lower compared to
The low percent recovery observed by Osunsami [5] apparent viscosity of the native starch (20cp).
may be due to great heat damage and solubilization Pseudoplasiticity of the alum modified starch increase
as a result of heating for an appreciable length of as quantity of alum added increases. This is thought
time [15]. to be due to substitution of sulphate group into the
The pH value of the alum modified cassava starch hydroxyl site of starch molecule. This substitution
decreased from 7.2 to 4.6 while the pH of the native prevents re-association of units of molecule in starch.
cassava starch was 6.2. This result is similar to an earlier report made by Shin-
Young Lee et al. [4] on gelatinized waxy rice starch.
Swelling power: The swelling power of the alum-
modified starch (11.7-15.8) was higher than that of the Sulphate content of samples: Sulphate content of alum
native starch (10.2). The swelling power increase as the modified starch is as presented in Table 1. The amount
quantity of alum added increased. The swollen of the of endogenous sulphate in the native starch was
found to be 0.142 mg/g of starch while the amount of
starch granules was as a result of incorporation of
sulphate in the alum modified starch increase as
water molecules into hydrophilic group of the starch
concentration of alum increased (Table 1). In addition,
molecules that have been hydrolysed, coupled with
it also appears that the amount of sulphate
substitution of sulphate groups in place of some of
substitution when sample was treated with alum at
the hydroxyl groups that have been displaced and this
concentration of 0.1 and 0.5% were not too different.
substituted group prevents re-association of
This suggests plausity in treatment of sample with
hydrolysed glucose units in the starch molecule
alum at concentration of 0.1%. This is desirable
thereby exerting imbibition of water molecules and because substitution of starch for use in foods need
subsequently prevent crystallization of starch not be very high degree [16].
molecules.
Paste clarity: The percent transmittance (71-81%T)
Solubility: The alum modified starch were insoluble in obtained for the alum modified starch appeared to be
water at room temperature and as a result, solubility higher than found (72%T) for the native starch.
was determined at a temperature of 60°C. The solubility Considering Craig et al. [12] hypotesis, the result
in percentage of the alum modified starch were higher observed for the paste clarity give credence to the
than that of the native starch (Table 1.). The solubility result obtained for swelling power and solubility, the
of the alum modified starch increases with increase in hypotensis states that the more starch swell or
alum concentration. dispersed the greater its percent transmittance.
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World J. Dairy & Food Sci., 2 (1): 18-22, 2007
CONCLUSION
Fig. 2: Brabender visco amylograph of alum modified Modification of cassava starch using alum under
and native cassave strach the conditions employed in this study gave starch
with improved cooking stability, swelling power,
Pasting properties: The pasting properties of the alum solubility and decrease in apparent viscosity. Generally,
modified and native starch is as presented in Table 2 alum modified cassava starch exhibited thinning
and Fig. 2. characteristics thus can be incorporated into foods
The peak viscosity of the alum modified starch where such functional properties are desired.
generally reduced compared to the peak viscosity of
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