Starches obtained from five selected improved cassava species (NR 93/0199, TMS 96/0304, TMS 98/0581, TMS 92/10326, TMS 98/12123) were chemically modified by oxidation, acetylation and acid-thinning. Baking potentials of these starches were investigated. Acetylated starches significantly (p<0.05) gave the highest values in specific volume (10.25 ml/g). Acid-thinned starches significantly (p<0.05) yielded the lowest values in specific volume (2.92 ml/g).
for more details please visit: omicsgroup.org/journals/editorialboard-agrotechnology-open-access.php