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Article

Outstanding Characteristics of Thai Non-GM Bred Waxy Cassava Starches Compared with Normal Cassava Starch, Waxy Cereal Starches and Stabilized Cassava Starches

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Department of Biotechnology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand
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Department of Agronomy, Faculty of Agriculture, Kasetsart University, Bangkok 10900, Thailand
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Cassava and Starch Technology Research Team, National Center for Genetic Engineering and Biotechnology, Pathum Thani 12120, Thailand
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Kasetsart Agricultural and Agro-Industrial Product Improvement Institute, Kasetsart University, Bangkok 10900, Thailand
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Authors to whom correspondence should be addressed.
Plants 2019, 8(11), 447; https://doi.org/10.3390/plants8110447
Received: 27 September 2019 / Revised: 15 October 2019 / Accepted: 17 October 2019 / Published: 24 October 2019
Waxy cassava roots of nine varieties successfully developed in Thailand by a non-genetic modification (non-GM), conventional breeding method were used for extracting starches and their starch physico-chemical properties were evaluated and compared with normal cassava starches, commercial waxy starches (i.e., waxy maize starch and waxy rice starch) and commercial stabilized starches (i.e., acetylated starch and hydroxypropylated starch). All waxy cassava varieties provided starches without amylose while normal cassava starches contained 18%–20% amylose contents. As determined by a Rapid Visco Analyzer (RVA) at 5% (dry basis), waxy cassava starches had the highest peak viscosity and the lowest setback viscosity. Cooked paste of waxy cassava starches had the greatest clarity and stability among all starches during storage at 4 ℃ for 7 days as evidenced by its high light transmittance (%T) at 650 nm. No syneresis was detected in waxy cassava starch gels after subjecting to four freeze-thaw cycles (4 weeks) indicating high potential use of waxy cassava starches, free from chemicals, to replace stabilized starches as thickening and texturing agents in food products. View Full-Text
Keywords: waxy; cassava; non-GM; starch waxy; cassava; non-GM; starch
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MDPI and ACS Style

Toae, R.; Sriroth, K.; Rojanaridpiched, C.; Vichukit, V.; Chotineeranat, S.; Wansuksri, R.; Chatakanonda, P.; Piyachomkwan, K. Outstanding Characteristics of Thai Non-GM Bred Waxy Cassava Starches Compared with Normal Cassava Starch, Waxy Cereal Starches and Stabilized Cassava Starches. Plants 2019, 8, 447. https://doi.org/10.3390/plants8110447

AMA Style

Toae R, Sriroth K, Rojanaridpiched C, Vichukit V, Chotineeranat S, Wansuksri R, Chatakanonda P, Piyachomkwan K. Outstanding Characteristics of Thai Non-GM Bred Waxy Cassava Starches Compared with Normal Cassava Starch, Waxy Cereal Starches and Stabilized Cassava Starches. Plants. 2019; 8(11):447. https://doi.org/10.3390/plants8110447

Chicago/Turabian Style

Toae, Roselawatee, Klanarong Sriroth, Chareinsuk Rojanaridpiched, Vichan Vichukit, Sunee Chotineeranat, Rungtiva Wansuksri, Pathama Chatakanonda, and Kuakoon Piyachomkwan. 2019. "Outstanding Characteristics of Thai Non-GM Bred Waxy Cassava Starches Compared with Normal Cassava Starch, Waxy Cereal Starches and Stabilized Cassava Starches" Plants 8, no. 11: 447. https://doi.org/10.3390/plants8110447

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