부산대학교 도서관

This study investigated the functional properties of tapioca grits produced from wet starches from 39 different cassava varieties (36 cassava mosaic disease resistant varieties CMD clones and 3 checks TMS 30572, 4(2) 1425 and 82/00058). There were significant differences (p < 0.05) for functional properties of tapioca grits from different cassava varieties. Dispersibility of tapioca ranged from 6-29%, water absorption capacity (WAC) ranged from 415.13-595.26%, swelling power ranged from 20.76-26.92%, solubility index ranged from 4.04-20.42%, color intensity ranged from 87.79-92.09%. Granule size of pre-gelatinized tapioca ranged from 12.50-22.50 μm. Significant differences (p < 0.05) were obtained on the effect of cassava varieties, viscometer speeds and temperature of tapioca meal. The viscosity of the tapioca meal decreased (37.90-0.72 Pa.s) with increasing shear rates at both 30 and 40°C, but higher for lower temperature respectively. Tapioca meal produced from cassava variety M98/0028 had the highest viscosity 37.90 Pa.s at 13.66 (s-1). [ABSTRACT FROM AUTHOR]