effects of ph and sulfur dioxide on blue color and cassava ......effects of ph and sulfur dioxide on...
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![Page 1: Effects of pH and Sulfur Dioxide on Blue Color and Cassava ......Effects of pH and Sulfur Dioxide on Blue Color and Cassava Starch Properties (Sunisa Buttajeen, Kanchana Saengchan,](https://reader031.vdocuments.mx/reader031/viewer/2022013019/5e3129d693a9ab5198362e4c/html5/thumbnails/1.jpg)
Excellent Center of Waste Utilization and Management(ECoWaste)
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 (ECoWaste)
National Center for Genetic Engineering and Biotechnology (BIOTEC), NSTDA
Bangkok, Thailand
WCRTC Congress (21st January 2016)
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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
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Cassava starch applications
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Ref: FOSTAT. 2012, Thai Tapioca Starch Association, 2014
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Blue color in starch paste
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Blue color from mineral compound in cassava
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Mineral composition in water
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Ref: Department of water resource, 2014
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Mineral composition in processed cassava starch
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Ref: Charles A.L. et.al, 2004
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Hypothesis/ Objectives/ Scope of research
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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 SO2 concentration on blue color in starch paste (100, 200 , 300, 400, 500 ppm)
• Determination of starch properties (solubility and swelling, viscosity, gelatinization)
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RGB color
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Ref: http://en.wikipedia.org/wiki/RGB_color_modell
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1. Determination of pH of copper sulfate on blue color
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2. Determination of ferric ferrocyanide concentration on blue color
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3. Determination of pH on color form ferric ferrocyanide in starch paste
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Effect of pH on blue color of iron-cyanide complex
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Effect of pH on blue color of iron-cyanide complex
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4. Determination of SO2 on blue color from ferric ferrocyanide in starch paste
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Effect of pH on solubility (SI) & swelling (SP)
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Ref: Sahachai, 2010; Pathama et al., 2010; Fannon et al., 1992, Kaur et al., 2011
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Effect of SO2 concentration on solubility (SI) & swelling (SP)
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Effect of pH on peak viscosity
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Effect of SO2 concentration on peak viscosity
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Ref: Sahachai, 2010; Sajeev et al., 2003; Wanlapatit, 1998
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Effect of pH on gelatinization
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Ref: Pathama et al., 2010; Pathama et al., 2010
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Effect of SO2 concentration on gelatinization
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Ref: Sahachai, 2010
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Conclusion
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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 100- 500 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.
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Contact Detail
Dr. Kanchana Saengchan
Address: Excellent Center of Waste Utilization and Management (ECoWaste)
PDTI Building, King Mongkut’s University of Technology Thonburi (Bangkhuntien)
49 Soi Tiantalay 25, Thakham, Bangkhuntien, Bangkok 10150, Thailand
Email: [email protected]
Telephone Number: 66 (0) 2470-7432
Fax Number: 66 (0) 2452-3455