Influence of microwave heating and time on functional, pasting and thermal properties of cassava starch

Samson A. Oyeyinka, Ruth O. Akinware, Aishat T. Bankole, Patrick B. Njobeh, Eugénie Kayitesi

Research output: Contribution to journalArticlepeer-review

7 Citations (Scopus)

Abstract

The effect microwaving power and time on the functional, pasting and thermal properties of cassava starch was investigated. Cassava starch at a moisture content of 30% was microwaved at 600 and 700 W for 0, 5, 15, 30 and 60 s following a preliminary study. Microwaving power and time did not alter the crystalline pattern of the starch, but there were obvious changes in the starch morphology. Starch colour was significantly (P ≤ 0.05) altered by microwave heating, with the total colour difference increasing from 4.85 to 43.01. Microwave treatment increased starch gelatinisation temperatures but decreased the swelling power, water absorption capacity and the relative crystallinity. These changes were influenced by microwave heating power and time. The results further revealed that the peak viscosity (3714.00–1947.00 cP) and setback ratio (1.70–1.49) decreased with increasing microwave heating time. However, breakdown viscosity (322.67–897.63 cP) and pasting temperature (1947.00–3714.00 °C) increased.

Original languageEnglish
Pages (from-to)215-223
Number of pages9
JournalInternational Journal of Food Science and Technology
Volume56
Issue number1
DOIs
Publication statusPublished - Jan 2021

Keywords

  • Cassava
  • gelatinisation
  • microwave
  • starch

ASJC Scopus subject areas

  • Food Science
  • Industrial and Manufacturing Engineering

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