Đồ án tốt nghiệp - Evaluation of physicochemical and textural properties of cassava starch MWSHAVOL

HO CHI MINH CITY UNIVERSITY OF TECHNOLOGY AND
EDUCATION
FACULTY OF INTERNATIONAL EDUCATION

GRADUATION PROJECT
ID: 2025-20116131

EVALUATION OF PHYSICOCHEMICAL AND
TEXTURAL PROPERTIES OF CASSAVA
STARCH MODIFIED WITH SODIUM
HYPOCHLORITE AT VARYING OXIDATION
LEVELS
BUI DUC AN
Student ID: 20116131
HUYNH THI NGOC TRAN
Student ID: 21116328
Major: FOOD TECHNOLOGY
Supervisor: Assoc. Prof. Dr Trịnh Khánh Sơn
Ho Chi Minh City, August 2025

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ACKNOWLEDMENT
Completing this thesis was possible thanks to the invaluable guidance, assistance, and
encouragement I received from many individuals and organizations. I want to express my
sincerest gratitude to all of them.
First, our group extends profound thanks to Associate Professor Dr. Trinh Khanh Son.
His dedicated instruction, encouragement, and support throughout our research were crucial.
His expert insights and valuable suggestions served as a compass, guiding me in developing
ideas and refining this thesis.
I am also incredibly grateful to my family and friends, who consistently stood by me.
Their unwavering support provided immense encouragement and the strength needed to
overcome the challenges encountered during the thesiss completion.
Finally, I sincerely thank the Board of Rectors of Ho Chi Minh City University of
Technology and Education and the Dean of the Faculty of Chemical and Food Technology.
They provided all necessary facilities, equipment, and laboratory access, creating a
conducive environment for this research project.
The assistance and support from our esteemed lecturers, my family, friends, and the
university were pivotal in completing this research work.
Thank you very much!

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TABLE OF CONTENTS
ACKNOWLEDMENT ..................................................................................................... iv
DECLARATION .............................................................. Error! Bookmark not defined.
TABLE OF CONTENTS ................................................................................................ xvi
LIST OF FIGURES ........................................................................................................ xix
LIST OF TABLES .......................................................................................................... xxi
LIST OF ABBREVIATIONS ........................................................................................ xxii
ABSTRACT ..
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l for the swelling power of oxidized starch

Appendix 14. Predicted and actual values table of the CCF model for the swelling power of
oxidized starch

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Appendix 15. Coefficients in terms of coded factors of swelling power of oxidized starch
samples

Appendix 16. ANOVA analysis of CCF model for the transmittance of oxidized starch

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Appendix 17. Predicted and actual values table of the CCF model for the transmittance of
oxidized starch

Appendix 18. Coefficients in terms of coded factors of transmittance of oxidized starch

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Appendix 19. ANOVA analysis of CCF model for the hardness of oxidized starch

Appendix 20. Predicted and actual values table of the CCF model for the hardness of
oxidized starch

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Appendix 21. Coefficients in terms of coded factors of hardness of oxidized starch

Appendix 22. ANOVA analysis of CCF model for the adhesiveness of oxidized starch

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Appendix 23. Predicted and actual values table of the CCF model for the adhesiveness of
oxidized starch

Appendix 24. Coefficients in terms of coded factors of adhesiveness of oxidized starch

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Appendix 25. ANOVA analysis of CCF model for the cohesiveness of oxidized starch

Appendix 26. Predicted and actual values table of the CCF model for the cohesiveness of
oxidized starch

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Appendix 27. Coefficients in terms of coded factors of cohesiveness of oxidized starch

Appendix 28. ANOVA analysis of CCF model for the springiness of oxidized starch

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Appendix 29. Coefficients in terms of coded factors of cohesiveness of oxidized starch

Appendix 30. Coefficients in terms of coded factors of cohesiveness of oxidized starch

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Appendix 31. ANOVA analysis of CCF model for the gumminess of oxidized starch

Appendix 32. Predicted and actual values table of the CCF model for the gumminess of
oxidized starch

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Appendix 33. Coefficients in terms of coded factors of gumminess of oxidized starch

Appendix 34. ANOVA analysis of CCF model for the chewiness of oxidized starch

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Appendix 35. Predicted and actual values table of the CCF model for the chewiness of
oxidized starch

Appendix 36. Coefficients in terms of coded factors of chewiness of oxidized starch

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Appendix 37. ANOVA analysis of CCF model for the resilience of oxidized starch

Appendix 38. Predicted and actual values table of the CCF model for the resilience of
oxidized starch

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Appendix 39. Coefficients in terms of coded factors of resilience of oxidized starch

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