Studies on the development of cassava based reconstituted dry starch sago with modified starch as binder and characterization of its physico-functional properties

T. Krishnakumar, Division of Crop Utilization, ICAR-Central Tuber Crops Research Institute (CTCRI), Thiruvananthapuram–695 017, India, M.S. Sajeev, S. Raju, N.A. Giri, C. Pradeepika, V. Bansode, Division of Crop Utilization, ICAR-Central Tuber Crops Research Institute (CTCRI), Thiruvananthapuram–695 017, India, Division of Crop Utilization, ICAR-Central Tuber Crops Research Institute (CTCRI), Thiruvananthapuram–695 017, India, Division of Crop Utilization, ICAR-Central Tuber Crops Research Institute (CTCRI), Thiruvananthapuram–695 017, India, Division of Crop Utilization, ICAR-Central Tuber Crops Research Institute (CTCRI), Thiruvananthapuram–695 017, India, Regional Centre, ICAR-Central Tuber Crops Research Institute (CTCRI), Bhubaneswar-751 019, India
2020 Journal of environmental biology  
Aim : Methodology : Results : Interpretation : The objective of the study was to develop and characterize the properties of sago (sabudana) from cassava based reconstituted dry starch with addition of pre-gelatinized starch and wet starch as binders. The dry starch was soaked for 12 hrs at 30 % concentration and then sago was prepared at 40% moisture content with addition of pre-gelatinized starch and wet starch as binders in different treatment combinations. The sago developed from the
more » ... ed from the combination of reconstituted dry starch (75%) and wet starch (25%) had an optimal commercial size (3.36 mm) and shape (sphericity value, 76 %). The swelling power (5.98%) was high in reconstituted dry starch sago and solubility (13.42 %) was high in wet starch sago without the addition of any binders. The increase in cooking time (10.37%) and decrease in cooking loss (1.73%) were observed for sago developed with pre-gelatinized starch as binder. -1 The lowest oil absorption index (0.45 g g ) was noticed for sago prepared with wet starch as a binder. The storage modulus was comparatively lower for sago paste prepared using wet starch and thus the sago gel behaved like a dilute solution with increase in storage modulus and phase angle. The physico-functional properties of the cassava -based reconstituted dry starch sago can be improved by adding wet starch as a binder due to less retrogradation rate. Further, the addition of pre-gelatinized starch as a binder with reconstituted cassava dry starch can reduce the cooking loss in sago.
doi:10.22438/jeb/41/1/mrn-1190 fatcat:uohgphy4yrefbcqocgsa3jjrm4