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Physicochemical characteristics of non-starch polysaccharides extracted from cassava tubers

This research mainly focused on isolation of non-starch polysaccharide (NSP) from different parts of cassava tuber by using water extraction and to evaluate the effect of NSP addition into flour on nutritional composition, swelling and solubility, pasting properties and dough characteristics by fari...

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Main Authors: Uthumporn U.,, Nadiah I.,, Izzuddin I.,, Cheng, L.H., Aida H.,
Format: Article
Language:English
Published: Penerbit Universiti Kebangsaan Malaysia 2017
Online Access:http://journalarticle.ukm.my/10674/1/06%20Uthumporn.pdf
http://journalarticle.ukm.my/10674/
http://www.ukm.my/jsm/english_journals/vol46num2_2017/contentsVol46num2_2017.html
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spelling my-ukm.journal.106742017-09-20T09:25:31Z http://journalarticle.ukm.my/10674/ Physicochemical characteristics of non-starch polysaccharides extracted from cassava tubers Uthumporn U., Nadiah I., Izzuddin I., Cheng, L.H. Aida H., This research mainly focused on isolation of non-starch polysaccharide (NSP) from different parts of cassava tuber by using water extraction and to evaluate the effect of NSP addition into flour on nutritional composition, swelling and solubility, pasting properties and dough characteristics by farinograph and extensograph. Three origins of (NSP) extracted were used: cassava peels, coarse and fine portions from cassava flesh. The isolation of NSP was done by using water extraction method and designated as water-extractable (WEP) and water un-extractable non starch polysaccharides (WUP). The percentage yield of WEP (0.24 - 1.64%) from water extraction was significantly lower as compared to WUP (2.58 - 4.33%). Upon the incorporation of 5% NSP, the cassava flour showed lower moisture content compared to the sample without the addition of NSP, while fats and crude fiber content of cassava flours were found to be increased upon the incorporation of 5% NSP from all origins. Swelling power and solubility of cassava flour were being reduced upon the incorporation of 5% of NSP from cassava peel and coarse portion of cassava flesh. The changes in dough characteristics showed that water absorption of the samples upon the addition of 5% NSP into wheat flour was found to be higher compared to control wheat flour. In contrast, dough stability and extensibility, tolerance index, resistance to extension, as well as the work input necessary for dough deformation from wheat flour with addition of 5% NSP resulted lower than control wheat flour. Overall, NSP extracted from cassava peels and coarse portion of cassava flesh performed similar characteristics and functional properties upon the incorporation into the flour. Penerbit Universiti Kebangsaan Malaysia 2017-02 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/10674/1/06%20Uthumporn.pdf Uthumporn U., and Nadiah I., and Izzuddin I., and Cheng, L.H. and Aida H., (2017) Physicochemical characteristics of non-starch polysaccharides extracted from cassava tubers. Sains Malaysiana, 46 (2). pp. 223-229. ISSN 0126-6039 http://www.ukm.my/jsm/english_journals/vol46num2_2017/contentsVol46num2_2017.html
institution Universiti Kebangsaan Malaysia
building Perpustakaan Tun Sri Lanang Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Kebangsaan Malaysia
content_source UKM Journal Article Repository
url_provider http://journalarticle.ukm.my/
language English
description This research mainly focused on isolation of non-starch polysaccharide (NSP) from different parts of cassava tuber by using water extraction and to evaluate the effect of NSP addition into flour on nutritional composition, swelling and solubility, pasting properties and dough characteristics by farinograph and extensograph. Three origins of (NSP) extracted were used: cassava peels, coarse and fine portions from cassava flesh. The isolation of NSP was done by using water extraction method and designated as water-extractable (WEP) and water un-extractable non starch polysaccharides (WUP). The percentage yield of WEP (0.24 - 1.64%) from water extraction was significantly lower as compared to WUP (2.58 - 4.33%). Upon the incorporation of 5% NSP, the cassava flour showed lower moisture content compared to the sample without the addition of NSP, while fats and crude fiber content of cassava flours were found to be increased upon the incorporation of 5% NSP from all origins. Swelling power and solubility of cassava flour were being reduced upon the incorporation of 5% of NSP from cassava peel and coarse portion of cassava flesh. The changes in dough characteristics showed that water absorption of the samples upon the addition of 5% NSP into wheat flour was found to be higher compared to control wheat flour. In contrast, dough stability and extensibility, tolerance index, resistance to extension, as well as the work input necessary for dough deformation from wheat flour with addition of 5% NSP resulted lower than control wheat flour. Overall, NSP extracted from cassava peels and coarse portion of cassava flesh performed similar characteristics and functional properties upon the incorporation into the flour.
format Article
author Uthumporn U.,
Nadiah I.,
Izzuddin I.,
Cheng, L.H.
Aida H.,
spellingShingle Uthumporn U.,
Nadiah I.,
Izzuddin I.,
Cheng, L.H.
Aida H.,
Physicochemical characteristics of non-starch polysaccharides extracted from cassava tubers
author_facet Uthumporn U.,
Nadiah I.,
Izzuddin I.,
Cheng, L.H.
Aida H.,
author_sort Uthumporn U.,
title Physicochemical characteristics of non-starch polysaccharides extracted from cassava tubers
title_short Physicochemical characteristics of non-starch polysaccharides extracted from cassava tubers
title_full Physicochemical characteristics of non-starch polysaccharides extracted from cassava tubers
title_fullStr Physicochemical characteristics of non-starch polysaccharides extracted from cassava tubers
title_full_unstemmed Physicochemical characteristics of non-starch polysaccharides extracted from cassava tubers
title_sort physicochemical characteristics of non-starch polysaccharides extracted from cassava tubers
publisher Penerbit Universiti Kebangsaan Malaysia
publishDate 2017
url http://journalarticle.ukm.my/10674/1/06%20Uthumporn.pdf
http://journalarticle.ukm.my/10674/
http://www.ukm.my/jsm/english_journals/vol46num2_2017/contentsVol46num2_2017.html
_version_ 1643738215143702528
score 13.211869

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