Literature DB >> 31205336

Progress in research and applications of cassava flour and starch: a review.

Shadrack Mubanga Chisenga1, Tilahun Seyoum Workneh1, Geremew Bultosa2, Buliyaminu Adegbemiro Alimi1.   

Abstract

The cassava flours and starches have elicited great use in the food and non-food industry. The diversity in cassava genotypes accounts for differences in end-product properties, and would require characterization of cassava varieties for suitability of culinary and processing. This review showed that screening criteria of cassava cultivars end-user properties include proximate contents, amylose content, structural, swelling, gelatinization and pasting characteristics, including freeze-thaw stability properties of cassava-derived flours and starches. Literature shows that the physiochemical properties vary with genetic factors (i.e. genotype). In this review, the amylose content was found to be the main genetic trait for discriminating the cassava varieties for gelatinization and pasting processes including resistant starches. Moreover, cassava derived raw materials (flours and starches) were found to have various application in baking, edible film, syrup, glucose, alcohol, and soups production.

Entities:  

Keywords:  Bread; Cassava starches; Edible film; Gelatinization; Pasting; Resistant starch

Year:  2019        PMID： 31205336      PMCID： PMC6542882          DOI： 10.1007/s13197-019-03814-6

Source DB:  PubMed          Journal:  J Food Sci Technol        ISSN： 0022-1155            Impact factor:   2.701


  28 in total

1.  Comparison of pasting and gel stabilities of waxy and normal starches from potato, maize, and rice with those of a novel waxy cassava starch under thermal, chemical, and mechanical stress.

Authors:  Teresa Sánchez; Dominique Dufour; Isabel Ximena Moreno; Hernán Ceballos
Journal:  J Agric Food Chem       Date:  2010-04-28       Impact factor: 5.279

2.  Starch determination, amylose content and susceptibility to in vitro amylolysis in flours from the roots of 25 cassava varieties.

Authors:  Luisa Elena Mejía-Agüero; Florangel Galeno; Oswaldo Hernández-Hernández; Juan Matehus; Juscelino Tovar
Journal:  J Sci Food Agric       Date:  2011-09-23       Impact factor: 3.638

3.  Effect of the addition of soy flour on sensory quality of extrusion and conventionally cooked cassava complementary porridges.

Authors:  Penina N Muoki; Marise Kinnear; Mohammad Naushad Emmambux; Henriëtte L de Kock
Journal:  J Sci Food Agric       Date:  2014-09-04       Impact factor: 3.638

4.  Pasting and rheological properties of rice starch as affected by pullulan.

Authors:  Long Chen; Qunyi Tong; Fei Ren; Guilan Zhu
Journal:  Int J Biol Macromol       Date:  2014-03-06       Impact factor: 6.953

5.  Influence of amylopectin structure and amylose content on the gelling properties of five cultivars of cassava starches.

Authors:  Albert L Charles; Yung H Chang; Wen C Ko; Klanaroth Sriroth; Tzou C Huang
Journal:  J Agric Food Chem       Date:  2005-04-06       Impact factor: 5.279

6.  Effect of cross-linking on physicochemical properties of tapioca starch and its application in soup product.

Authors:  Rungtiwa Wongsagonsup; Thamonwan Pujchakarn; Suparat Jitrakbumrung; Weerawut Chaiwat; Asira Fuongfuchat; Saiyavit Varavinit; Somsak Dangtip; Manop Suphantharika
Journal:  Carbohydr Polym       Date:  2013-10-05       Impact factor: 9.381

7.  Chemical composition, functional and pasting properties of cassava starch and soy protein concentrate blends.

Authors:  Chiemela Enyinnaya Chinma; Charles Chukwuma Ariahu; Joseph Oneh Abu
Journal:  J Food Sci Technol       Date:  2011-07-15       Impact factor: 2.701

8.  Molecular and supra-molecular structure of waxy starches developed from cassava (Manihot esculenta Crantz).

Authors:  Agnès Rolland-Sabaté; Teresa Sanchez; Alain Buléon; Paul Colonna; Hernan Ceballos; Shan-Shan Zhao; Peng Zhang; Dominique Dufour
Journal:  Carbohydr Polym       Date:  2012-10-27       Impact factor: 9.381

9.  Relationship of granule size distribution and amylopectin structure with pasting, thermal, and retrogradation properties in wheat starch.

Authors:  Sandeep Singh; Narpinder Singh; Naoto Isono; Takahiro Noda
Journal:  J Agric Food Chem       Date:  2010-01-27       Impact factor: 5.279

10.  Chemical and functional properties of cassava starch, durum wheat semolina flour, and their blends.

Authors:  Olufunmilola O Oladunmoye; Ogugua C Aworh; Bussie Maziya-Dixon; Ochuko L Erukainure; Gloria N Elemo
Journal:  Food Sci Nutr       Date:  2014-01-20       Impact factor: 2.863
View more
  4 in total

Review 1.  A review of limitations to using cassava meal in poultry diets and the potential role of exogenous microbial enzymes.

Authors:  Archibold G Bakare; Titus J Zindove; Paul A Iji; Kostas Stamatopoulos; Aaron J Cowieson
Journal:  Trop Anim Health Prod       Date:  2021-08-02       Impact factor: 1.559

2.  Transcriptome analysis of genes involved in starch biosynthesis in developing Chinese chestnut (Castanea mollissima Blume) seed kernels.

Authors:  Lingling Shi; Jia Wang; Yujun Liu; Chao Ma; Sujuan Guo; Shanzhi Lin; Jianzhong Wang
Journal:  Sci Rep       Date:  2021-02-11       Impact factor: 4.379

3.  Proximate Composition, Physicochemical, Functional, and Antioxidant Properties of Flours from Selected Cassava (Manihot esculenta Crantz) Varieties.

Authors:  R A T Nilusha; J M J K Jayasinghe; O D A N Perera; P I P Perera; C V L Jayasinghe
Journal:  Int J Food Sci       Date:  2021-12-08

4.  Physicochemical, Morphological, Thermal, and Rheological Properties of Native Starches Isolated from Four Cultivars of Anchote (Coccinia abyssinica (Lam.) Cogn.) Tuber.

Authors:  Yohannes Tolesa Wolde; Shimelis Admassu Emire; Workineh Abebe; Felicidad Ronda
Journal:  Gels       Date:  2022-09-16
  4 in total

北京卡尤迪生物科技股份有限公司 © 2022-2023.