What is it about?
his study aimed to investigate the effects of acid or alkali modification ofisolated cassava starch (ICS) on its physicochemical properties. Acetic acidconcentrations of 5%, 10%, and 20% v/v (0.87, 1.73, and 3.46 M, respectively)and calcium hydroxide concentrations of 0.15%, 0.20%, and 0.30% w/w (0.02,0.025, and 0.04 M, respectively) were tested independently and comparedwith untreated isolated starch.
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Why is it important?
The use of Ca(OH)2 and CH3 COOHas modifiers is cost-effective and environmentally friendly.
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This page is a summary of: Effect of non‐thermal acidic and alkaline modifications on the structural, pasting, rheological, and functional properties of cassava (Manihot esculenta) starch, Journal of Food Science, September 2024, Wiley,
DOI: 10.1111/1750-3841.17376.
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