Comparison of physicochemical characteristics, pasting properties, and functional group of MOCAF from different high beta carotene-cassava varieties

Abstract

This study characterized modified cassava flour (Mocaf) from high beta carotene cassava with different varieties of cassava on the physicochemical, pasting properties, and functional groups. Adira, Mentega, and Bokor varieties were used in mocaf processing. The physicochemical properties of mocaf were water, ash, protein, lipid, carbohydrate, color, and pH. Carbohydrate was the major component in mocaf (> 85%) and lower content of protein (1.04 % - 1.26 %), ash (1.26 % - 1.27 %) and lipid (0.43 % - 0.75 %). Pasting profile was peak viscosity, breakdown viscosity, hold viscosity, setback from peak viscosity, final viscosity, pasting temperature, peak time, and pasting time. Mocaf pasting properties ranged as follow: peak viscosity (2399 - 3404 cP), breakdown viscosity (965 - 1668 cP), hold viscosity (1434 - 1736 cP), setback from peak viscosity (444.6 - 1042 cP), final viscosity (1954 - 2362 cP), pasting temperature (95 - 95.1 °C), peak time (7.63 - 7.93 min) and pasting time (8.37 min). Functional groups from Fourier Transform Infrared Spectroscopy (FTIR) analysis showed the OH group possibly generated from several bioactive compounds such as phenolic and flavonoid constituents. The physicochemical characteristics, pasting properties, and functional groups could be compared competitively with values of mocaf from different varieties of high beta carotene cassava.