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Composition, physicochemical properties and retrogradation characteristics of native, oxidised, acetylated and acid-thinned new cocoyam (Xanthosoma sagittifolium) starch



Composition, physicochemical properties and retrogradation characteristics of native, oxidised, acetylated and acid-thinned new cocoyam (Xanthosoma sagittifolium) starch



Food Chemistry 87(2): 205-218



New cocoyam starch was modified through oxidation (oNCS), acetylation (aNCS) and acid-thinning (atNCS). Ash content, fat content, crude fibre, protein and amylose contents were reduced following modifications. The starch granules were round and polygonal in shape. The sizes ranged from 15 to 40 micro m. Modifications did not alter the granule morphology. The X-ray pattern of native starch was A type, with similar pattern in modified derivatives.

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Accession: 004084808

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DOI: 10.1016/j.foodchem.2003.11.013


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