IMPACT OF CROSS-LINKING ON PHYSICO-CHEMICAL AND FUNCTIONAL PROPERTIES OF CASSAVA STARCH

Starch had been isolated from cassava that was modified using two different cross-linking agents such as ginger and garlic at two different concentrations (5 and 10 %). Physico-chemical and functional properties of cross-linked cassava starches were analyzed by standard methods and crystalline structure was determined by X- ray diffraction method. Cross-linking decreased moisture, protein, fat, swelling power, solubility, water and oil absorption capacity and paste clarity. Ash content was significantly increased in cross-linked starches as concentration of cross-linking agents increased. However crystalinity was decreased with higher concentration of cross-linking agents. Protein and fat predicts the Swelling power in native and cross-linked starches. Though starch is a common ingredient used in many food and non-food applications, and native cassava starch lacks the versatility necessary to function adequately under industrial processing conditions, the cross-linked cassava starch could more effectively meet the functional property demands in food and non-food products.