Short Communication Investigation of Starch Modification Potential of ‘Kanwa’ – an Alkaline Salt: Short Communication: Starch Modification Potential of ‘Kanwa’

A.K. Oladele; U. I. Ibanga; J.O. Aina

Short Communication Investigation of Starch Modification Potential of ‘Kanwa’ – an Alkaline Salt

Short Communication: Starch Modification Potential of ‘Kanwa’

Authors

A.K. Oladele Department of Food Technology, FCFFT, New Bussa, Niger State, Nigeria
U. I. Ibanga Department of Food Technology, FCFFT, New Bussa, Niger State, Nigeria
J.O. Aina Department of Food Technology, University of Ibadan, Nigeria E-mail:

Keywords:

kanwa, modified starches, starch modifiying property

Abstract

Cassava-starch-modification potential of ‘Kanwa’ at different concentrations was studied. Kanwa modified cassava-starches showed better swelling power, paste clarity, viscosity, peak viscosity, freeze-thaw stability and reduced gelatinization time over native starch. However, native starch had better water solubility and set back viscosity.

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Published

2009-02-23

How to Cite

Oladele, A., Ibanga, U. I., & Aina, J. (2009). Short Communication Investigation of Starch Modification Potential of ‘Kanwa’ – an Alkaline Salt: Short Communication: Starch Modification Potential of ‘Kanwa’. Biological Sciences - PJSIR, 52(1), 44–46. Retrieved from https://v2.pjsir.org/index.php/biological-sciences/article/view/508

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Issue

Vol. 52 No. 1 (2009): Pakistan Journal of Scientific and Industrial Research

Section

Articles