cassava starch
4.Cassava root is used for carbohydrate source in tropical region.Quality of cassava starch is variable and affected by many factors.An attempt was made to evaluate the effect of peeling,washing and drying on starch purity and starch paste viscosity.Paste viscosity were based on results of Rapid Visco Analysis (RVA).The results of this study revealed that:peeling,washing and drying temperature significantly affected cassava starch purity and starch paste viscosity.The starch from unpeeling root had a dullness color,but had higher peak viscosity,trough,final viscosity,breakdown and setback than that of starch from peeling root.More washing not only increased starch purity,but also improved starch past characteristics,such as peak viscosity,trough,final viscosity,setback and pasting temperature.Different drying temperature had no effect on starch whiteness.Starch purity had a little increase with drying temperature increasing.In general trend,starch dried at higher temperature had higher peak viscosity, trough, breakdown, final viscosity and higher setback.
9.The absorbability of the products were determined, and the best absorbability in deionized water and 0.9% NaCl solution of these new products were as follows: cornstarch superabsorbent: 1819g/g polymer in deionized water and 129g/g polymer in 0.9% NaCl solution; high-oxidated cassava starch superabsorbent: 1359g/g polymer in deionized water and 158g/g polymer in 0.9% NaCl solution;
