Effect of processing methods on α-amylase and pasting properties of cassava flour
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Cassava flour is usually produced at household level by various methods and used for direct consumptions in many countries. In this study, cassava flour was prepared by different methods (peeled vs unpeeled, grated vs sliced, pressed vs unpressed and reconstitution of starch and fibrous residues) and their paste viscosity properties were investigated by a Rapid Visco Analyzer (RVA). The results suggest inconsistent paste properties, in particular peak (PV1) and final viscosity (FV1), as influenced by the method of preparation. Paste viscosity properties of these flour samples were further determined in the presence of silver nitrate (AgNO3), i.e. an enzyme inhibitor and less variation in paste properties was observed. The degree of change in peak and final viscosity of flour (DP and DF), which implied the amount of enzyme activity was the lowest in the reconstituted flour, followed by grated-peeled-pressed sample. When considering the paste viscosity of flour without the effect of enzyme, the effect of processing methods on paste viscosity of cassava flour was still observed, presumably caused by the different chemical compositions. Reconstituted flour, with the highest starch content (94.5% dwb) had the highest peak viscosity (356 RVU) while sliced flour samples with the lowest starch contents (81.9-83.5% dwb) had the lowest peak viscosity (257-266 RVU).
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ลิขสิทธิ์บทความวิจัยที่ได้รับการตีพิมพ์เผยแพร่ในวารสารวิจัยและพัฒนา วไลยอลงกรณ์ ในพระบรมราชูปถัมภ์ ถือเป็นกรรมสิทธิ์ของสถาบันวิจัยและพัฒนา มหาวิทยาลัยราชภัฏวไลยอลงกรณ์ ในพระบรมราชูปถัมภ์ ห้ามนำข้อความทั้งหมดหรือบางส่วนไปพิมพ์ซ้ำ เว้นแต่จะได้รับอนุญาตจากมหาวิทยาลัยเป็นลายลักษณ์อักษร
ความรับผิดชอบ เนื้อหาต้นฉบับที่ปรากฏในวารสารวิจัยและพัฒนา วไลยอลงกรณ์ ในพระบรมราชูปถัมภ์ เป็นความรับผิดชอบของผู้นิพนธ์บทความหรือผู้เขียนเอง ทั้งนี้ไม่รวมความผิดพลาดอันเกิดจากเทคนิคการพิมพ์
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