Cassava Starch in Starch-albumen Powder

June 23/Abeokuta, Nigeria/Food Business Week -- "The effect of cassava starch inclusion (10-30%), as a preconcentration step, on the functional properties of starch-albumen powder (SAP) was studied. A natural convective hot air drying method at 40-60C was used," researchers in Abeokuta, Nigeria, report.

"Drying time at loading density of 0.5kg/m(2) ranged from 7.4-8.0 hours (about 22-32% reduction in time for drying pure liquid albumen). The products had safe moisture levels ranging from 6.0-8.0% (dry basis). Generally, the functional properties of SAP were not significantly affected by the drying temperature when compared with pure albumen powder. With increasing starch content, the foaming capacity, foam stability, oil absorption capacity and emulsion stability were enhanced (P<0.05), whereas the emulsion capacity of SAP was significantly reduced (P<0.05)," wrote T.A. Shittu and colleagues, University of Agriculture.

The researchers concluded, "The study highlighted prospective applications of the new product and the need to design a more efficient forced air convective drying facility to enhance throughput and reduce energy cost."

Shittu and colleagues published their study in the Journal of Food Processing and Preservation ("Production Of Dried Starch-albumen Powder: Effect Of Temperature And Starch On Some Functional Properties." Journal of Food Processing and Preservation, 2010;34(Suppl. 2):385-400).

For additional information, contact T.A. Shittu, University of Agriculture, Dept. of Food Science & Technology, Abeokuta PMB 2240, Abeokuta, Nigeria.

From the July 6, 2010, Prepared Foods E-dition