Cassava starch oxidized

Jyothi, A. N., Sasikiran, K., Sajeev, M. S., Revamma, R., and Moorthy, S. N. (2005). Gelatinisa-tion properties of cassava starch in the presence of salts, acids, and oxidizing agents. Starch/Starke 57,547-555. 

This study supports the hypothesis that high DE maltodextrins and syrup solids permit the formation of encapsulated products with excellent stability to oxidation. Different enzyme-hydrolyzed starches yielded encapsulated orange oils which varied in stability amylomaize and potato maltodextrins exhibited the poorest stabilities while normal corn, waxy corn, cassava, rice, and wheat glucose syrup solids yielded the best and approximately equivalent shelf-lives. Based on oil retention during drying, amylomaize, wheat, rice, and cassava yielded satisfactory products. 

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