Some physico-chemical properties of starches from cassava, arrowroot and sago.

Abstract

Some physico-chemical properties with those of cassava starch potato was compared with those of potato starch. The influence of washing water on physical-chemical properties of cassava starch was also examined. The amylose content of cassava starch was 17.9-18.9%, of arrowroot starch 19.4% and of sago starch 21.7%. Cassava starch samples prepared using of tap water or 0.5 M CaCl2 solution contained higher amounts of Ca , arrowroot starch contained higher amounts of K and sago starch contained higher amounts of Na than other starches. However, when demineralized water was used for the preparation of cassava starch, Ca content was low, and thus it was found that the amound of Ca in the whashing water influenced the cation content of the preparated starch samples. The distribution of particle size showed that the peak was located at around 10.1-20.2 um for cassava starch, 16.0-25,4 for sago strach, 20.2-32.0 um for arrowroot and 32.0-64.0 for potato starch. The X-ray pattern of cassava starch was egarded the C type close to A type The swelling power of cassava s C type close for cassava for potato to A type, B type. The swelling power of cassava starches starch, starch. arrowroot prepared 16.0-25.4 pm for sago The X-ray diffraction and sago starches using various washing starch pattern 20.2-32.0 , cassava of as C type close to water was larger in the suppressive following effect order: demineralized on the swelling water power of tap starch. water>0.5 Both M CaCl2. the viscosity-rising Ca was found to and gelatinization have temperature starch samples tendency of as determined were slightly retrogradation. by the higher Amylograph than those and photopastegraph, of potato starch. respectively, Cassava starch of the showed tropical the least tendency of retrogradation.