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Original Article

Granular structure, physicochemical and rheological characteristics of starch from yellow cassava (Manihot esculenta) genotypes

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Pages 259-273 | Received 30 Sep 2022, Accepted 16 Dec 2022, Published online: 28 Dec 2022

Figures & data

Table 1. Chemical composition of starch from seven yellow cassava cultivars (%db).

Table 2. Optical and granular characteristics of starch from seven yellow cassava cultivars.

Figure 1. SEM micrographs (×2500) of starch from seven yellow cassava cultivars.

Figure 1. SEM micrographs (×2500) of starch from seven yellow cassava cultivars.

Table 3. Physico-chemical properties of starch from seven yellow cassava cultivars.

Figure 2. WAXD diffractograms of starch from seven yellow cassava cultivars.

Figure 2. WAXD diffractograms of starch from seven yellow cassava cultivars.

Figure 3. FTIR spectra of starch from seven yellow cassava cultivars.

Figure 3. FTIR spectra of starch from seven yellow cassava cultivars.

Table 4. Pasting properties of starch from seven yellow cassava cultivars.

Table 5. Gel texture properties of starch from seven yellow cassava cultivars.

Figure 4. PCA biplot for physicochemical and functional properties of starch from seven yellow cassava cultivars.

AM – amylose, SI – water solubility index, SB – setback viscosity, BD – breakdown viscosity, PV – peak viscosity, Adh – adhesiveness, Cons – gel consistency, Firm – gel firmness MGS – mean granule size, Cryst – crystalinity, DG – digestibility, SP – swelling power.

Figure 4. PCA biplot for physicochemical and functional properties of starch from seven yellow cassava cultivars.AM – amylose, SI – water solubility index, SB – setback viscosity, BD – breakdown viscosity, PV – peak viscosity, Adh – adhesiveness, Cons – gel consistency, Firm – gel firmness MGS – mean granule size, Cryst – crystalinity, DG – digestibility, SP – swelling power.