Welcome to CTCRI
Application of Tuber Starches
in Industry
S. N. Moorthy
Central Tuber Crops Research Institute
Thiruvananthapuram, Kerala
CTCRI carries out research on various
aspects of Tropical Tuber Crops
Cassava
Colocasia
D. alata
Amorphophallus
Arrowroot
Coleus
Sweet potato
Dioscorea esculenta
D. rotundata
Xanthosoma
Pachyrrhizus
Canna edulis
Germplasm of Tuber Crops at CTCRI
Exotic
Indigenous
Total
Cassava
Manihot Sps.
784
8
822
1606
8
Sweet potato
309
539
848
Lesser Yam
16
98
Greater Yam
21
194
White Yam
275
Yams
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
k. Sree Prabha
45-48
40-45
51
51
26-28
26-28
E
E
Industrial Utilization of Cassava in India
(in lakh tonnes/annum)
Cassava
product
Current
Projection
Demand by
Utilization for 2020 AD 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
0.02
0.05
0.1
-0.05
Wafers
Industrial utilization of cassava
starch in India
Textiles
40-50 %
Adhesives
20-25 %
Food
Pharmaceuticals, Liquid
glucose, modified starches
Vitamin C, Maltodextrins,
Citric acid, Ethanol,
Biodegradable plastics etc.
10 %
5-10 %
5%
Tuber crop starch- properties
Tubers
Starch , %
Viscosity
Clarity
Stability
Cassava
25-35
High
High
Medium
Sweet
potato
20-25
Mediumhigh
High
Medium
Yams
15-33
Mediumhigh
High
High
Aroids
10-20
Lowmedium
Low
High
Canna
15-25
High
High
High
Arrowroot
16-28
Mediumhigh
Medium
Medium
PROPERTIES OF THE DIFFERENT TUBER
STARCHES
Source
Granule
Size (m)
Amylose
content (%)
Cassava
Sweet Potato
Dioscorea alata
D. esculenta
D. rotundata
Colocasia esculenta
Xanthosoma
Amorphophallus
Arrowroot
5-40
5-35
6-100
2-15
5-70
1-10
6-36
5-35
7-40
18-25
16-27
15-25
14-26
15-27
10-27
14-27
13-28
14-28
XRD
pattern
A
A
B
B
B
A
A
A
A
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
APPLICATIONS OF CASSAVA STARCH
In textile and paper industry
Advantages Brightness, high viscsosity
easy gelatinisation & desizing
Disadvantages Unstable viscosity, cohesive
texture
In Sweetener industry
Advantages Easy gelatinisation,
In Adhesive industry
Advantages Good tack.
APPLICATIONS OF STARCHES
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
discoloured
D. 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
STARCH DERIVED PRODUCTS
Separation
Amylose
Amylopectin
Native Starch
Phy. treatment
Modified Starches
Dextrins
Chem. treatment
Starch derivatives
Transglycolysation
Glycosylates
Hydrolysis
Mono-, di- and Oligo
saccharides
Maltodextrins
CATEGORIES OF STARCH USE
Auxiliary
Starch
Binder, thickener etc.
Raw Material
Polyols, Org. acids
Functional Additive
Synth. Polymers
Component
Grafted polymers
Active Material
Surfactants
STARCH MODIFICATIONS
Chemical Treatment
Physical Treatment
Pregelatinised
Degradation
Dextrins
Glucose etc.
Oxidised
Anionic
Substitution Crosslinking
Ethers
Esters
Cationic
Diethers
Diesters
Non-ionic
APPLICATION AREAS FOR MODIFIED STARCHES
Area
Modification
Functions
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
Oil well drilling
Starch esters/ ethers
Water binding/ Thickening
Foundry
stability
Pregelatinised starch
Binding/ Green Bond
Paper sacks
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