Effect of Alum Treatment on Functional Properties of Cassava Starch

Chemical modification is usually carried out to overcome the unstable properties of plant starches and improve their physical and functional characteristics during processing. Alum modification at different concentrations (1.0%, 2.0%, 3.0%, 4.0% and 5.0% w/v) with and without 10ml of IM sodium hydroxide at room temperature was carried out. Cassava starch treated with 3.5% of alum showed a profound influence on pasting properties compared to the native starch in that it exhibited a reduction in the peak viscosity of the modified cassava starch increased. Alum modification also freeze-thaw stability.