Comparison of physical, chemical and functional properties of broken rice and breadfruit starches against cassava starch

S.P. Koh and K. Long

Abstract

The physical, chemical and functional properties of starch differ with different starch sources. In general, breadfruit starch was closer to cassava starch characteristics compared to broken rice starch. Among the starch sources, cassava starch showed the highest paste clarity at all pH values. The broken rice starch had poor paste clarity even though it has the smallest starch granules. Compared to both broken rice and cassava starches, breadfruit starch was found to have the highest swelling power, water binding capability, water absorption index, bulk density, dispersibility capability and required the highest enthalpy energy during the gelatinization process.

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