Comparing Cassava to other Starches


The technical differences between Cassava and other starches are illustrated in this schedule.


SCHEDULE OF PROPERTIES

TYPE OF STARCH CASSAVA MAIZE POTATO WHEAT
Granule size in microns Average 20
Smallest 5
Largest 35
Average 15
Smallest 5
Largest 25
Variable 15 - 100 Two fractions
2 - 10
20 - 35
Granule Shape Round, oval, indentations present Round, polygonal Egg-like with striations - like oyster shell Round, elliptical
Pattern under polarized light Black cross Black cross Irregular black cross Black cross
Approx. amylose/amylopectin content 17/83 26/74 24/76 25/75
Gelatinization temperature range C 52/64 62/74 56/69 52/64
Total lipid content approx. % 0.1 0.4 Very low 1.0
Paste clarity Translucent Opaque Translucent Opaque
Paste texture Long, stringy fluid body Short, heavy body Long, stringy fluid body Short, heavy body
Paste strenght under mechanical shear and prolonged heat Low Medium Low Medium
Paste viscosity High, low set-back Medium, pronounced set-back Very high, moderate set-back Medium/low, pronounced set-back
Taste and odour Fruity Low Slight cucumber-like Low

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