In this work was characterized the size and shape, amylose content, and rheological properties of (Brazilian commercial) cassava starch by using the optic and electronic microscopes (SEM), laser diffraction, differential scanning calorimetric (DSC), Brabender viscoamylograph and Brookfield viscosimeter. The morphometric data are indicating that the granular population varies in a bimodal form, in two granular sizes; one small and round with sizes from 0.5 to 7.5 μm, and another one with oval-trucated and biggest size, varying from 7.6 to 35.6 μm. In the round and oval-truncated forms which have a delineated Malta cross, several small agglomerations on them are observed. The truncated forms show smooth surface and certain depressions can be appreciated on them. It is also remarkable in some of grains, the presence of defined edges or aristae. The rheological results are pointing out a behavior of pseudoplastic, non-Newtonian fluid. The gelatinization profile is showing that this starch displays a relatively high setback (181UB) and an initial gelatinization temperature of 64.9°C.
|Translated title of the contribution||Structural analysis of the cassava native starch (Manihot esculenta C.) using morphometric, chemical, thermal and rheological techniques|
|Number of pages||21|
|Journal||Revista de la Facultad de Agronomia|
|State||Published - Apr 2012|