CBN-V Video Archives - S3-15
Modified Rheological Properties of Starch from Triploid Cassava for Industrial Use

Sreekumari M.T., S.N.Moorthy and K. Abraham

Central Tuber Crops Research Institute, Sreekariyam, Trivandrum 695 017, Kerala, India sree@ctcri.ren.nic.in

        At the Central Tuber Crops Research Institute (CTCRI), a wide range of triploid hybrids of cassava were produced. These hybrids were high yielding with high starch contents. Hybrid “Sree Harsha”, released from CTCRI, is the first of its kind in the world. Studies on the rheological properties of starch from several superior triploids including “Sree Harsha” and their respective parental lines, revealed considerable starch modifications while the diploids and tetraploids were more or less similar. The starch from triploids exhibited higher viscosity and swelling volume with a lower gelatinization temperature than the starches of the diploids and the tetraploids hybrids. Starch viscosity is an important criterion in food processing and industrial applications. Modification of starch to change the viscosity is usually brought about by chemical treatment of the native starch. The use of chemicals is discouraged in view of the possible toxicity and health-related problems. Starch of increased viscosity derived from triploid cassava is, therefore, of ample significance since it does not require any chemical treatment. Large-scale production of superior triploids is advocated for the ease and convenience of obtaining starch of specific rheological characteristics for industrial uses.

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