000 04090nas|a2200445 i 4500
005 20260817172306.0
008 200801s2000 th uzm rtt 00| a1eng d
035 _a.b11832551
099 9 _aAIT Thesis no. BP-00-06
100 1 _aGibert, Olivier
245 1 0 _aCassava starch functional snack formulation using shell fish by-products
260 _aBangkok :
_bAsian Institute of Technology,
_c2000
300 _a84, [13] leaves
490 1 _aThesis ;
_vno. BP-00-06
500 _aA thesis submitted in partial fulfillment of the requirements for the degree of Master of Science, School of Environment, Resources and Development
502 _aThesis (M.Sc.) - Asian Institute of Technology, 2000
520 _aCassava is grown in a number of developing tropical countries and represents one of the worlds most important food sources providing for millions of people. Thailand is one of the worlds largest producers of cassava and is by far the biggest exporter of cassava starch, exporting more than 75% of the total cassava starch exported in the world. However, with the large decrease in the market for cassava chips and pellets for animal feed, alternative uses of cassava is a major focus of research. Similarly the utilisation of the biowaste generated by the large shrimp and crustacean industry in Thailand could bring large potential economic benefits to the country. Chitosan obtained from such wastes has been reported to having a lipid absorbing capacity. The production of a snack with cassava starch and chitosan would not only lead to good application of these abundantly available substances but also lead to a product with an inherent functional characteristic of slimming. The main aim of this study was to investigate the changes in pasting properties of cassava starch mixed with chitin and chitosan obtained from shrimp biowaste and other ingredients used in the formulation of chips and extruded snacks. While chitosan had similar effect on corn, rice and cassava starch, there were differences in cassava pasting properties between chitin and chitosan addition. This suggests the possibility of formation of a complex between chitosan and starch. Slu·imp protein, salt and chitosan affected starch paste and texture, thus leading to a formulated mixture with properties closer to corn starch and rice flour, substances with which commercial snacks are common. The chips and extruded products obtained formulated have shown to be acceptable in term of measured instrumental quality. There is a good potential for such a formulation and process to provide both a cassava starch application and utilisation of a biowaste component like chitosan, while generating a major profits by producing a healthy snack.
650 0 _aSnack food industry
650 0 _aShellfish as food
650 0 _aTapioca
700 1 _aRakshit, Sudip Kumar,
_eChairperson
700 1 _aStevens, Willem Frans,
_eExamination Committee
700 0 _aWanchai Worawattanamateekul,
_eExamination Committee
700 0 _aPakorn Nuchnoi,
_eExamiantion Committee
710 2 _aEuropean Economic Community (European PTS),
_eScholarship Donor
810 2 _aAsian Institute of Technology.
_tThesis ;
_vno. BP-00-06
856 _3Full-Text
_uhttp://203.159.5.9/ait-thesis/detail.php?q=B06967
907 _a.b11832551
_bmnait
_cu
902 _a240407
998 _b0
_c010820
_dm
_ea
_fu
_g0
945 _lmnait
945 _lmnait
945 _lmnarc
942 _c20
942 _c40
909 _aBarcode : 30050120683981
_bCREATED : 2000-03-23
_cRECORD # : i12254332
_dLPATRON : 1017840
_eLCHKIN : 2005-10-04
_f# RENEWALS : 0
_g# OVERDUE : 0
_hIUSE3 : 0
_iTOT CHKOUT : 4
_jTOT RENEW : 4
909 _aBarcode : 30050160057500
_bCREATED : 2000-03-23
_cRECORD # : i12254344
_dLPATRON : 1016046
_eLCHKIN : 2003-07-15
_f# RENEWALS : 0
_g# OVERDUE : 0
_hIUSE3 : 2
_iTOT CHKOUT : 10
_jTOT RENEW : 1
909 _aBarcode : 30050120351068
_bCREATED : 2016-10-06
_cRECORD # : i13029289
_dLPATRON : 0
_eLCHKIN : -
_f# RENEWALS : 0
_g# OVERDUE : 0
_hIUSE3 : 0
_iTOT CHKOUT : 0
_jTOT RENEW : 0
999 _c15531
_d15531