Effect of Alum Treatment on Functional Properties of Cassava Starch
M. O. Adedokun, O. A. Adedokun
Asian Food Science Journal · pp. 1–8 · Published 14 Nov 2018
10.9734/AFSJ/2018/44819Abstract
Chemical modification is usually carried out to overcome the unstable properties of plant starches and improve their physical and functional characteristics during processing. Alum modification at different concentrations (1.0%, 2.0%, 3.0%, 4.0% and 5.0% w/v) with and without 10ml of IM sodium hydroxide at room temperature was carried out. Cassava starch treated with 3.5% of alum showed a profound influence on pasting properties compared to the native starch in that it exhibited a reduction in the peak viscosity of the modified cassava starch increased. Alum modification also freeze-thaw stability.
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