ScienceAsia 28 (2002) :129-134 |doi: 10.2306/scienceasia1513-1874.2002.28.129

Effect of Sucrose on RVA Viscosity Parameters, Water Activity and Freezable Water Fraction of Cassava Starch Suspensions

Rungnaphar Pongsawatmanit^a,*, Parita Thanasukarn^a and Shinya Ikeda^b

ABSTRACT: The effects of sucrose on the physical properties of cassava starch aqueous systems were investigated at varied concentrations of cassava starch (5-15% w/w) and sucrose (0-40% w/w). The peak viscosity and the final viscosity during a gelatinization-retrogradation cycle were determined based on a Rapid Visco Analyzer (RVA) test. Sucrose generally increased the viscosity values, while such increments were more pronounced at higher starch concentrations. The water activity and the fraction of freezable water of gelatinized systems decreased with increasing sucrose concentration. These results suggest that the major role of added sucrose is the reduction of water available for starch, thereby increasing effective concentration of starch during gelatinization and enhancing successive retrogradation.

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a Department of Product Development, Faculty of Agro-Industry, Kasetsart University,
Bangkok 10900, Thailand.
b Department of Food and Human Health Sciences, Graduate School of Human Life Science, Osaka City University, 3-3-138 Sugimoto, Sumiyoshi-ku, Osaka 558-8585, Japan.


* Corresponding author, E-mail: fagiruw@ku.ac.th

Received 22 Aug 2001, Accepted 25 Oct 2001