Pesticides `contamination of lactating mothers’ milk in the north-western Himalayan region of India
J Environ Biol
;
2020 Jan; 41(1): 23-28
Artigo
| IMSEAR
| ID: sea-214467
ABSTRACT
Aim:
The objective of the study was to develop and characterize the properties of sago (sabudana) from cassava based reconstituted dry starch with addition of pre-gelatinized starch and wet starch as binders.Methodology:
The dry starch was soaked for 12 hrs at 30 % concentration and then sago was prepared at 40% moisture content with addition of pre-gelatinized starch and wet starch as binders in different treatment combinations.Results:
The sago developed from the combination of reconstituted dry starch (75%) and wet starch (25%) had an optimal commercial size (3.36 mm) and shape (sphericity value, 76 %). The swelling power (5.98%) was high in reconstituted dry starch sago and solubility (13.42 %) was high in wet starch sago without the addition of any binders. The increase in cooking time (10.37%) and decrease in cooking loss (1.73%) were observed for sago developed with pre-gelatinized starch as binder. The lowest oil absorption index (0.45 g g-1) was noticed for sago prepared with wet starch as a binder. The storage modulus was comparatively lower for sago paste prepared using wet starch and thus the sago gel behaved like a dilute solution with increase in storage modulus and phase angle.Interpretation:
The physico-functional properties of the cassava -based reconstituted dry starch sago can be improved by adding wet starch as a binder due to less retrogradation rate. Further, the addition of pre-gelatinized starch as a binder with reconstituted cassava dry starch can reduce the cooking loss in sago.
Texto completo:
DisponíveL
Índice:
IMSEAR (Sudeste Asiático)
Tipo de estudo:
Fatores de risco
Revista:
J Environ Biol
Ano de publicação:
2020
Tipo de documento:
Artigo
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