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Produce

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Application of Tuber Starches in Industry

S. N. Moorthy

Central Tuber Crops Research InstituteThiruvananthapuram, Kerala

CTCRI carries out research on various aspects of Tropical Tuber Crops

Cassava Sweet potato

Colocasia Dioscorea esculenta

D. alata D. rotundata

Amorphophallus Xanthosoma

Arrowroot Pachyrrhizus

Coleus Canna edulis

Germplasm of Tuber Crops at CTCRIExotic Indigenous Total

Cassava

Manihot Sps.

784

8

822 1606

8

Sweet potato 309 539 848

Yams

Lesser Yam 16 98

Greater Yam 21 194

White Yam 275 604

Aroids

Taro 1 397

Tannia - 40

Elephant foot yam - 82

X. Violaceum - 4

Giant Taro - 3

Swamp taro - 2 529

Improved cassava varieties released from CTCRI

Name of the Variety Yield

(t ha-1)

Potential Yield (t ha-1)

Starch (%)

Edible (E) Industrial (I)

a. H-97 25-35 40 27-31 I

b. H-165 33-38 45 23-25 I

c. H-226 30-35 40 28-30 I

d. Sree Visakham 35-38 45 25-27 E

e. Sree Sahya 35-40 45 29-31 E

f. Sree Prakash 30-35 40 29-31 E/I

g. Sree Harsha 35-40 60 38-41 I

h. Sree Jaya 26-30 58 24-27 E/I

i. Sree Vijaya 25-28 51 27-30 E

j. Sree Rekha 45-48 51 26-28 E

k. Sree Prabha 40-45 51 26-28 E

Industrial Utilization of Cassava in India (in lakh tonnes/annum)

Cassava product

Current Utilization

Projection for 2020 AD

Demand by 2020 AD

Gap

Starch 1.5 2.5 3.0 -0.5

Sago 1.5 2.5 2.4 -0.1

Dry Chips 1.0 1.5 1.2 +0.3

Wafers 0.02 0.05 0.1 -0.05

Industrial utilization of cassava starch in India

Textiles 40-50 %

Adhesives 20-25 %

Food 10 %

Pharmaceuticals, Liquid glucose, modified starches

5-10 %

Vitamin C, Maltodextrins, Citric acid, Ethanol, Biodegradable plastics etc.

5 %

Tuber crop starch- properties

Tubers Starch , %

Viscosity Clarity Stability

Cassava 25-35 High High Medium

Sweetpotato

20-25 Medium-high

High Medium

Yams 15-33 Medium-high

High High

Aroids 10-20 Low-medium

Low High

Canna 15-25 High High High

Arrowroot

16-28 Medium-high

Medium Medium

       

Source Granule Amylose XRD Size (m) content (%) pattern

Cassava 5-40 18-25 ASweet Potato 5-35 16-27 ADioscorea alata 6-100 15-25 BD. esculenta 2-15 14-26 BD. rotundata 5-70 15-27 BColocasia esculenta 1-10 10-27 AXanthosoma 6-36 14-27 AAmorphophallus 5-35 13-28 AArrowroot 7-40 14-28 A

PROPERTIES OF THE DIFFERENT TUBER STARCHES

POSSIBLE APPLICATIONS OF THE STARCH

Cassava Starch

In food industry

Advantages Bland taste, high viscosity, good clarity and storage stability.

Disadvantage Cohesive character in some foods

In textile and paper industry Advantages Brightness, high viscsosity easy gelatinisation & desizing Disadvantages Unstable viscosity, cohesive textureIn Sweetener industry Advantages Easy gelatinisation, In Adhesive industry Advantages Good tack.

APPLICATIONS OF CASSAVA STARCH

Yam starches Advantages Can be useful in food industry due to high and stable viscosity, clarity and gel stability Can also be useful in other industrial

applications

Disdvantages Poor starch extractability and starch often discolouredD. esculenta starch can be useful in toilet formulations and aerosols and biodegradable plastics as filler

APPLICATIONS OF STARCHES

Colocasia starch In food applications Easily digestible Small granules useful in:

Toilet formulations and aerosols Biodegradable plastics as filler  * Modifications eliminate undesirable properties

Applications of starches

Hydrolysis

Phy. treatment

Chem. treatment

Transglycolysation

Separation

Mono-, di- and Oligo saccharides

Maltodextrins

Modified Starches Dextrins

Starch derivatives

Glycosylates

Amylose

Amylopectin

Native Starch

STARCH DERIVED PRODUCTS

CATEGORIES OF STARCH USE

Starch

Auxiliary

Raw Material

Functional Additive

Component

Active Material

Binder, thickener etc.

Polyols, Org. acids

Synth. Polymers

Grafted polymers

Surfactants

STARCH MODIFICATIONS

Physical Treatment Chemical Treatment

Pregelatinised Degradation Substitution Crosslinking

Diethers Diesters

DextrinsGlucose etc. Oxidised

Ethers

Esters

Anionic Cationic Non-ionic

Area ModificationFunctions Paper Cationic starch Binding cationic charge

Corrugating Pregelatinised Binding/Glueing/Initial tack

/ granular starch

Textile Starch esters(Acetates) Sizing/ Film formation

Gypsum/ mineral Starch esters/ ethers Binding/ Low gelzn. Temp.

fibre board

Coal briquetting Starch esters Binding Initial Tack

Adhesives for Starch esters Adhesion / Quick drying

Paper sacks

Oil well drilling Starch esters/ ethers Water binding/ Thickening

Foundry Pregelatinised starch Binding/ Green Bond stability

APPLICATION AREAS FOR MODIFIED STARCHES

Modified Starches Developed at CTCRI

1. Starch with reduced viscosity

2. Starch acetate and other esters

3. Oxidised starch

4. Cold water miscible starch

5. Maltodextrin

6. Starch based adhesive

Starch of reduced viscosity

• Produced by steam pressure treatment.

• Viscosity could be modified to desirable levels by changing the pressure and time.

• Simple process and easy work up.

Starch esters• Starch acetate prepared by reaction of acetic

anhydride in alkali/pyridine.

• Desired DS level achieved by varying the anhydride concentration.

• The properties depend on DS and at high DS, the starch was resistant to gelatinisation.

• Good film forming capacity.

Oxidised starch

• Oxidation by use of sodium hypochlorite

• Lower and stabilised viscosity

• Simple work up

• Suitable for paper industries

Cold Water Miscible Starch

• Using alcohol/alkali & precipitation by alcohol.

• Easily and completely soluble in cold water

• Good and stable viscosity

Maltodextrins from cassava starch and thippi

• Prepared from starch/thippi using thermostable bacterial amylase, Termamyl .

• Low sweetness, high thickening power and readily miscible in water.

• Food application as low calorific product, fat substitute, encapsulation of flavours

• Pharmaceutical applications.

Novel starch based products

• Polyols like Maltitol, Erythritol

• Organic acids like Gluconic acid

• Biodetergents

• Biodegradable plastics.

Thank you