Esther Oluwaloni Fadahunsi | Federal University of Agriculture, Abeokuta. FUNAAB (original) (raw)
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Papers by Esther Oluwaloni Fadahunsi
Starch is an important constituent in many foods and plays an obvious role in achieving the desir... more Starch is an important constituent in many foods and plays an obvious role in achieving the desired viscosity in products such as sauces, pie illings, salad dressings, puddings, etc. Blending different starches has been reported to result in desirable functional properties which help to overcome some end-use limitations of native starches. Therefore, the purpose of this study was to determine the functional and pasting properties of cassava–sweetpotato starch blends with the aim of improving the utilization of these starches in food and non-food applications. Starches were isolated from cassava roots and sweetpotato tubers using standard procedures. The starches were dried, milled, and blended in different proportions. The functional and pasting characteristics of the starch blends were determined using standard analytical procedures and instruments. The functional properties of the starch blends were signiicantly different ( P<0.05) from 100% cassava and sweetpotato starches exc...
Http Www Unaab Edu Ng Ugprojects Effectofcassavavarietyonsomephysicochemicalandfunctionalpropertiesofcassavarootsandfufuflour1 Pdf, Mar 10, 2014
Starch is an important constituent in many foods and plays an obvious role in achieving the desir... more Starch is an important constituent in many foods and plays an obvious role in achieving the desired viscosity in products such as sauces, pie illings, salad dressings, puddings, etc. Blending different starches has been reported to result in desirable functional properties which help to overcome some end-use limitations of native starches. Therefore, the purpose of this study was to determine the functional and pasting properties of cassava–sweetpotato starch blends with the aim of improving the utilization of these starches in food and non-food applications. Starches were isolated from cassava roots and sweetpotato tubers using standard procedures. The starches were dried, milled, and blended in different proportions. The functional and pasting characteristics of the starch blends were determined using standard analytical procedures and instruments. The functional properties of the starch blends were signiicantly different ( P<0.05) from 100% cassava and sweetpotato starches exc...
Http Www Unaab Edu Ng Ugprojects Effectofcassavavarietyonsomephysicochemicalandfunctionalpropertiesofcassavarootsandfufuflour1 Pdf, Mar 10, 2014