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Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/2546

Title: ‘Preparation of acetylated and carboxylated starches and their applications in salad cream preparation’
Authors: Ofosu, Isaac Williams
Issue Date: 1-Feb-2000
Series/Report no.: 2983;
Abstract: Cassava cultivar, Abasafltaa and Afisiafi and sweet potato cultivar, Sauti and Faara starch acetates and carboxylates were produced. The Crop Research Institute, Ghana released these cultivars. Starch acetates and carboxylates of varying solubilities, swelling powers, retrogradation, % acetyl, % carboxyl groups and viscosities were obtained. Modified starches obtained from 20% v/w acetic acid anhydride which gave % acetyl group of 1.71, solubility of 83.1%, swelling power of 4.70g/g and least retrogradation was used to prepare salad creams. The products were analysed on their sensory properties; aroma, colour and taste. The results indicated that the cream with 2.4% modified starch and 0.002% bixin per 100-mi coloured vegetable oil compared favourably (P>0.05) with the control salad cream obtained from the market. However, long storage period and freeze — thaw tests revealed that the control salad cream was more stable (P>0.05) than the cream prepared from the selected cassava starch acetate in terms of colour and emulsion respectively. The sweet potato starches modified below 50°C, as well as all the carboxylated starches and the native starches retrograded over a 24hour period so they were not used to prepare the creams.
Description: A thesis submitted to the Board of Postgraduate Studies, Kwame Nkrumah University of Science and Technology, Kumasi, in partial fulfilment of the requirements for the award of Master of Science in Food Science and Technology Degree, 2000
URI: http://hdl.handle.net/123456789/2546
Appears in Collections:College of Science

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