CHAPTER I INTRODUCTION Cassava (Manihot esculenta Crantz) is an economic crop of Thailand. Thailand is the world's largest exporter of cassava products; with the current export value of 117,566.29 million baths in 2015 (Thailand Trading Report, 2015). Cassava is a shrubby perennial crop which is well-recognized for ease of plantation and low input requirement. Native and modified cassava starches have been widely utilized in food application as an ingredient in food products. Thickening agent and stabilizer are used to enhance the physical properties in terms of texture and stability with special properties in its low flavor contribution to food system. Cassava starch also used to make sweeteners and related products by enzyme-catalyzed …show more content…
Cassava is typically classified into two main types based on its cyanide content, i. e. sweet cassava and bitter cassava. Sweet cassava roots contain less than 50 mg per kilogram hydrogen cyanide on fresh weight basis, whereas that of the bitter variety may contain up to 400 mg per kilogram. Sweet cassava roots can generally be made safe to eat by peeling and thorough cooking. However, bitter cassava roots require more extensive processing. Cassava starch is used extensively in industry because of its thickening properties, its high purity, low cost and its ability to form clear viscous pastes (Chatakanonda et al, 2012). However, native cassava starch has some limitations such as low shear resistance, thermal decomposition and high tendency towards retrogradation, limiting its use in some industrial food application …show more content…
Modification of starch was carried out to overcome shortcoming of native starches and increase the usefulness of starch for industrial applications (Kaur, Ariffin, Bhat & Karim, 2012). Thailand is one of the world’s leading manufacturers and exporters of cassava-based modified starches, and also has regulations for chemically modified starches approved for food applications (BeMiller & Whistler, 2009). Cross-linking modification is a common method utilized in food industry to solve such problems of native starch. Starch was treated with bi- or multi-functional reagents forming either ether or ester inter-molecular linkages between hydroxyl groups on starch molecules (Rutenberg & Solarek, 1984; Wurzburg, 1986). Cross-link bonds occur at random locations in the starch granules and both amylopectin and amylose in starch granules can be cross-linked (Jane, Xu, Radosavljevic, & Seib, 1992; Kasemsuwan & Jane, 1994). Cross-linked starch granules become more resistant to gelatinization and strengthen the tender starch, leading to higher viscosity, better resistant to acid, heat and shearing and less breakdown than native starch. Cross-linked starches are used when a stable high viscosity is needed. They are used in the food processing (desserts, bakery products, soups and sauces),
Iodine is used to distinguish starch from mono/di/polysaccharides. In the test only two of the six solutions showed any signs of starch being present. The potato juice turned a brownish color with a precipitate indicating a slight presence of starch. The stach solution turned a dark blue/black color indicating a very high presence of starch in the solution. The presence of starch in the potato juice indicates that it does not have as high an amount of carbohydrates as onion juice, but a higher concentration of starch.
The other foods either became blue, yellow, or had no color change. The two foods that contain starch are spinach and banana, which is conveyed by the fact that they are the only two foods with plus signs in the starch column.
Starch, cellulose, glycogen, and chitin are all examples of polysaccharides. According to the BIO 1510 Lab Manual (2016) polysaccharides are not very soluble in water but can be made to go into solution through heating or agitation. Polysaccharides are excellent energy storage molecules because they are easily built and broken down by enzymes. Forming fairly compact structures, polysaccharides allow energy storage without the space required by a pool of free glucose monomers. Other polysaccharides form strong fibers that provide protection and structural support in both plants and animals. (Carbohydrates.” Home,
Due to its unique properties and nutritional role, usage of starch in many food applications is currently increasing. It is widely used as a thickener agent, colloidal agent, colloidal stabilizer, bulking agent and water retention agent(Singh, Kaur, & McCarthy, 2007).Sensory qualities and suitability of specific end products depends upon the
used for storage. In plants, starch is mainly used because if it is synthesized, the plant can stock
A. M. El-Sayed, V. J. Heppelthwaite, L. M. Manning, A. R. Gibb, D. M. Suckling, J. Agric. Food Chem. 2005, 53, 953.
WHEN Zhang Yimou made his directorial debut, Zhang Yimou made his directorial debut, Red Sorghum, in 1987, he was better known as a cinematographer whose talent had been crucial to the success of critically acclaimed films like Zhang Junzhao's One and Eight (1984, released 1987) and Chen Kaige's Yellow Earth (1984). Not only did Red Sorghum become a seminal film of the Fifth Generation, it also won the Golden Bear at Berlin in 1988, becoming the first mainland Chinese film ever to be awarded the highest honour at a major international film competition.
Access to Affordable and Nutritious Food Measuring and Understanding Food Deserts and Their Consequences: Report to Congress. Washington, D.C.: U.S. Dept. of Agriculture, Economic Research Service, 2009. Print.
Despite of general properties of enzymes, the properties also varies from where it comes from and how it been produced. For instance, the enzymatic saccharification method in lignocellulosic bioethanol is generated by hydrolyzing cellulose and hemicelluloses. This method gets high attention because of its higher theoretical yield compared to other methods (Taneda et al., 2012). Acremonium cellulolyticus with high activities of cellulase, amylase and pectinase enzymes allow it for the easy separation of solids/liquids in potato pulp, resulting in high saccharification efficiency and a high recovery rate of products (Gao et al., 2014). On the other hand, Enzyme-modified carboxymethyl starch (ECMS) is beneficial in enhancing water holding capacity, emulsion stability and improving sensory characteristics of sausages with a declined fat content (Luo and Xu, 2011). Lipases and phospholipases of dormant cotton seeds have stability in heat, various media and nature of the hydrolysis of the lipids properties (Rakhi...
This paper research on the different angle that the comparative analysis of the nutritional compositions of the two types of corn. It provides us a view of one of the...
During bumper harvest it was usual to seek help from neighbours who will assist to store and preserve food. As a young boy, I enjoyed taking part in preparing and storing a variety of sun dried vegetables and coconut flakes. Sun dried cassava was used to make cassava bread, sun dried ginger was used to make ginger wine which was sweetened with locally produced honey.
Fuel your day with a delicious spread that is part of a complete breakfast. With many essential ingredients for maintaining a healthy diet, why would two mothers from California file a lawsuit against this breakfast spread (7)? The breakfast spread they have been feeding their children, although seemingly beneficial, has the nutritional values of a candy bar. However, Nutella continues to contribute to Ferrero family’s net-worth of over $26 billion (10).
1443 - 1460. Keener, K., Hoban, T. and Balasubramanian, R. 2014. Biotechnology and its applications. [online] Available at: http://www.ces.ncsu.edu/depts/foodsci/ext/pubs/bioapp.html [Accessed: 11 Apr 2014].
... and nutritious experience by giving people actual experience to see, feel and taste what is nutrition about (Hegler, 2010).
This clearly shows that the fruits and vegetables play a vital role in maintaining our good health. Fruits and vegetables are seasonal and grown in different parts of our country. They need to be stored for longer period and transported to different places. It makes necessary for us to find out whether there is any damage to the useful contents of the fruits and vegetable during the storage and transportation or due to some preservatives or other factors and what kind of nutrients, minerals, etc. are present in their juices. With this idea in mind, the project has been undertaken.