Journal of Environmental Biology

Studies on the development of cassava based reconstituted dry starch sago with modified starch as binder and characterization of its physico-functional properties

T. Krishnakumar¹*, M.S. Sajeev¹, S. Raju¹, N.A. Giri¹, C. Pradeepika¹ and V. Bansode² 

¹Division of Crop Utilization, ICAR-Central Tuber Crops Research Institute (CTCRI), Thiruvananthapuram?695 017, India

²Regional Centre, ICAR-Central Tuber Crops Research Institute (CTCRI), Bhubaneswar-751 019, India

*Corresponding Author Email : krishnakumar.t@icar.gov.in

Paper received: 30.05.2019??????? ???????????????????????????????????? ??Revised received: 14.10.2019????????????? ???????????????????????????? Accepted: 25.10.2019

Abstract

Aim: The objective of the study was to develop and characterize the properties of sago (sabudana) from cassava based reconstituted dry starch with addition of pre-gelatinized starch and wet starch as binders.

Methodology: The dry starch was soaked for 12 hrs at 30 % concentration and then sago was prepared at 40% moisture content with addition of pre-gelatinized starch and wet starch as binders in different treatment combinations.????

Results: The sago developed from the combination of reconstituted dry starch (75%) and wet starch (25%) had an optimal commercial size (3.36 mm) and shape (sphericity value, 76 %). The swelling power (5.98%) was high in reconstituted dry starch sago and solubility (13.42 %) was high in wet starch sago without the addition of any binders. The increase in cooking time (10.37%) and decrease in cooking loss (1.73%) were observed for sago developed with pre-gelatinized starch as binder. The lowest oil absorption index (0.45 g g^-1) was noticed for sago prepared with wet starch as a binder. The storage modulus was comparatively lower for sago paste prepared using wet starch and thus the sago gel behaved like a dilute solution with increase in storage modulus and phase angle.?????

Interpretation: The physico-functional properties of the cassava -based reconstituted dry starch sago can be improved by adding wet starch as a binder due to less retrogradation rate. Further, the addition of pre-gelatinized starch as a binder with reconstituted cassava dry starch can reduce the cooking loss in sago.? ?????

Key words: Binders, Cassava, Reconstituted dry starch sago, Roasting, Wet starch

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