Journal of Applied Biosciences (J. Appl. Biosci.) [ISSN 1997 - 5902]
Volume 7: 191 - 194. Published July 2008.
Starch Modification Potential of Kanwa, an Alkaline Salt
ABSTRACT
Objective: Investigate the potential of kanwa (an alkaline salt) to modify cassava starch.
Methodology and results: The modification studies were carried out at room temperature 25-30°C for 5h. Cassava starches were modified using kanwa at 0.1, 0.5 and 1.0%. Kanwa improved the swelling power, paste clarity, viscosity on cooling from 95 to 50°C, peak viscosity, freeze-thaw stability and reduced gelatinization time over the unmodified starch.
Conclusion and application of findings: Kanwa can be used as a starch-modifying agent at low concentrations. The starches that are modified using kanwa can be used in foods that require thickening and stability e.g. pie filling.
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