Effects of ph and Sulfur Dioxide on Blue Color and Cassava Starch Properties
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1 Effects of ph and Sulfur Dioxide on Blue Color and Cassava Starch Properties (Sunisa Buttajeen, Kanchana Saengchan, Montira Nopharatana and Warinthorn Songkasiri) Kanchana Saengchan, Ph.D. Excellent Center of Waste Utilization and Management National Center for Genetic Engineering and Biotechnology (BIOTEC), NSTDA Bangkok, Thailand WCRTC Congress (21 st January 2016)
2 Presentation outline Problem: Blue color in cassava starch paste Affecting factors on undesirable color of starch Hypothesis, objective and scope of research Results and discussion Conclusion and recommendation Page 2 2
3 Cassava starch applications Ref: FOSTAT. 2012, Thai Tapioca Starch Association, 2014 Page 3 3
4 Blue color in starch paste Page 4 4
5 Blue color from mineral compound in cassava Page 5 5
6 Mineral composition in water Ref: Department of water resource, 2014 Page 6 6
7 Mineral composition in processed cassava starch Ref: Charles A.L. et.al, 2004 Page 7 7
8 Hypothesis/ Objectives/ Scope of research Hypothesis Mineral compounds in cassava starch and water leads to the occurrence of blue color complex. Changing in ph during extraction process affects the occurrence of blue color in cassava starch. Objectives Determination of ferric ferrocyanide concentration on blue color complex Determination of ph and sulfur dioxide concentration on blue color in cassava starch Scope Determination of ph on blue color in starch paste (2, 3, 4, 5, 6) Determination of SO 2 concentration on blue color in starch paste (100, 200, 300, 400, 500 ppm) Determination of starch properties (solubility and swelling, viscosity, gelatinization) Page 8 8
9 RGB color Ref: Page 9 9
10 1. Determination of ph of copper sulfate on blue color Page 10 10
11 2. Determination of ferric ferrocyanide concentration on blue color Page 11 11
12 3. Determination of ph on color form ferric ferrocyanide in starch paste Page 12 12
13 Effect of ph on blue color of iron-cyanide complex Page 13 13
14 Effect of ph on blue color of iron-cyanide complex Page 14 14
15 4. Determination of SO 2 on blue color from ferric ferrocyanide in starch paste Page 15 15
16 Effect of ph on solubility (SI) & swelling (SP) Ref: Sahachai, 2010; Pathama et al., 2010; Fannon et al., 1992, Kaur et al., 2011 Page 16 16
17 Effect of SO 2 concentration on solubility (SI) & swelling (SP) Page 17 17
18 Effect of ph on peak viscosity Page 18 18
19 Effect of SO 2 concentration on peak viscosity Ref: Sahachai, 2010; Sajeev et al., 2003; Wanlapatit, 1998 Page 19 19
20 Effect of ph on gelatinization Ref: Pathama et al., 2010; Pathama et al., 2010 Page 20 20
21 Effect of SO 2 concentration on gelatinization Ref: Sahachai, 2010 Page 21 21
22 Conclusion Starch with 10 µm ferric ferrocyanide resulted blue color in cassava starch paste. Increasing of ph resulted in a decrease of blue color in cassava starch paste. Sulfur dioxide at ppm was not affect on blue color in cassava starch paste. Solubility and swelling of starch with 30 µm ferric ferrocyanide treated with sulfur dioxide were increased due to acidity on ferric ferrocyanide complex. Viscosity and gelatinization properties were not significant different in pure starch and starch with 10 µm ferric ferrocyanide because it was not affect crystalline region. Page 22 22
23 Contact Detail Dr. Kanchana Saengchan Address: Excellent Center of Waste Utilization and Management PDTI Building, King Mongkut s University of Technology Thonburi (Bangkhuntien) 49 Soi Tiantalay 25, Thakham, Bangkhuntien, Bangkok 10150, Thailand kanch.sc@gmail.com Telephone Number: 66 (0) Fax Number: 66 (0)
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