Effect of dual modification on crystalline formation of resistant starch from cassava

• Published in: Journal of food measurement & characterization Vol. 14; no. 6; pp. 3520 - 3528
• Main Authors: Adhiyamaan, P. S., Parimalavalli, R.
• Format: Journal Article
• Language: English
• Published: New York Springer US 01.12.2020; Springer Nature B.V
• Subjects: Amylose; Autoclaving; Cassava; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Citric acid; Cooling; Crystal structure; Crystallinity; Cycle ratio; Digestibility; Engineering; Food Science; Fourier transforms; Granular materials; Heat treatment; Infrared radiation; Moisture; Original Paper; Photomicrographs; Scanning electron microscopy; Starch; Starches; Structure-function relationships; Water absorption; X-ray diffraction; Dual modification; Resistant starch; Crystalline formation; Starch
• ISSN: 2193-4126; 2193-4134
• DOI: 10.1007/s11694-020-00580-4

Native starch (NS) was modified by single modification (SM) with 5% citric acid at 45 °C for 3 h, then single modified starch was further taken to dual modification (DM) for crystalline formation by autoclaving and cooling cycles and heat moisture treatment (HMT). Autoclaving and cooling cycle (starch/water ratio of 1:3.5) was performed at 120 °C for three times and HMT was done at 20% moisture at 100 °C for 16 h. Structural, functional properties and in vitro digestibility of NS, SM and DM starches were performed. The scanning electron microscope micrographs showed that DM starch granule exhibited fully eroded structure whereas SM starches had slight exfoliation in the outer surface of the granule and the NS showed oval truncated structure. The crystallinity (%) was calculated by X-ray diffraction and revealed that DM starch had higher crystallinity than SM and NS and the same result was also confirmed by Fourier transform-infrared spectrum. Onset and conclusion temperature was ranged from 41.46 to 42.59 °C and 104.26 to 119.65 °C respectively. Resistant starch was positively correlated with water absorption capacity (r = 0.99) and amylose (r = 0.95) and negatively correlated with rapidly digestible starch (r = − 0.99). Thus it was concluded that DM of cassava starch increased the crystalline formation and it enhances the resistant starch content.