Effect of physical modification on granule morphology, pasting behavior, and functional properties of arrowroot (Marantha arundinacea L) starch. (August 2018)

• Record Type: Journal Article
• Authors: Astuti, Rizki Maryam; Widaningrum, ; Asiah, Nurul; Setyowati, Ade; Fitriawati, Riska
• Is Part Of: Food hydrocolloids. Volume 81(2018)
• Page Start: 23
• Page End: 30
• Publication Date: 2018-08
• Subjects: Arrowroot starch -- Physical modification -- Modified starch; Hydrocolloids -- Periodicals; Food additives -- Periodicals; Colloïdes -- Périodiques; Aliments -- Additifs -- Périodiques; Colloids; Food additives; Periodicals; Electronic journals; 664.06
• DOI: 10.1016/j.foodhyd.2018.02.029
• Languages: English
• ISSNs: 0268-005X

Abstract

Abstract: The aim of this study was to investigate the effect of physical modifications on granule morphology, pasting behavior and functional properties of arrowroot starch. The methods are including HCl hydrolysis, autoclaving-cooling (at 121 °C for 15 min, cooled at 4 °C for 24 h), and the combination of HCl hydrolysis and autoclaving-cooling in two different cooling times (cooled at 4 °C for 24 h and 72 h). The result showed that all physical modifications applied to the starch did not increase the resistant starch content significantly. In other hand, the same result was obtained by other researches, thus it might be concluded that acid hydrolysis, autoclaving-cooling, and the combination of them did not necessarily change the resistant starch content. In contrast to what was observed with the resistant starch content, acid hydrolysis had an improving effect on solubility and gel hardness of starch without destroying its granule structure, whereas autoclaving-cooling and its combination with acid hydrolysis decreased gel hardness but increased water holding capacities of the modified starches with the damaged starch granules. Furthermore, all viscosity values measured by Rapid Visco Analyzer (RVA) were reduced. This result of this study provides a better understanding of functional characteristics of native and modified arrowroot starches for potential applications in the variety of food products. Graphical abstract: Image 1 Highlights: Physical modifications do not necessarily change the resistant starch content. Physical modifications reduce the hardness of the arrowroot starch gel. The damaged arrowroot starch granules could increase the water holding capacities. All RVA viscosity values were reduced.