Effect of pH on Physicochemical Properties of Cassava Starch Modification Using Ozone

Nowadays, starch modification is carried out in order to change the native properties into the better ones, such as high stability, brightness, and better texture. The objectives of this study are to investigate the effect of pH on carboxyl content, swelling power, and water solubility of starch. This research was divided into two main stages, i.e. starch modification by ozone oxidation and analysis. The physicochemical properties of modified cassava starch were investigated under various reaction pH of 7-10 and the reaction time between 0-240 minutes. Reaction condition at pH 10 provided the higher value of carboxyl content and water solubility, but the lower of swelling power. This increase in solubility indicates that the modified oxidation starch readily dissolves in water, due to its small size granules and high amylose content. The significant changes of both parameters were achieved in the first 120 minutes of ozone reaction times. The graphic pattern of water solubility was in contrast with swelling power.

Download Full-text

KONSENTRASI ASAM ASETAT MEMENGARUHI KARAKTERISTIK FISIKOKIMIA PATI SAGU IHUR TERASETILASI

Jurnal Teknologi dan Industri Pangan ◽

10.6066/jtip.2020.31.2.180 ◽

2020 ◽

Vol 31 (2) ◽

pp. 180-187

Author(s):

Febby J. Polnaya ◽

◽

Hilda Hilda ◽

Cynthia G.C. Lopulalan ◽

Keyword(s):

Acetic Acid ◽

Physicochemical Properties ◽

Water Content ◽

Water Solubility ◽

Amylose Content ◽

Hydroxyl Group ◽

Alkaline Condition ◽

Sago Starch ◽

Swelling Power ◽

Acetyl Group

Native ihur sago starch is a starch from Maluku and to date there is no report on its physicochemical properties. The objective of this work was to evaluate the effect of acetic acid concentration on the physicochemical properties of the native ihur sago starch. The starch was acetylated at different acetic acid concentrations, i.e., 0, 0.5, 1.5, and 2.5%. The acetylation was carried out by reacting ihur sago starch solution (100 g in 225 mL water) with acetic acid under alkaline condition. The acetyl group, degree of substitution (DS), water solubility, swelling power, paste clarity, and water, ash and amylose contents of the acetylated starch were measured. The study was conducted in three replications of non-factorial experiments using a completely randomized design. Starch modification through acetic acid addition produced ihur sago starch with different physicochemical characteristics from that of its native form. The acetylation caused the hydroxyl group in the starch to be substituted by acetyl group at concentration of 1.336-1.850% and DS range of 0.026-0.046, whilst no acetyl group was detected in its native starch. Acetylation increased the starch ash content from 0.46% to 0.50-0.57%, amylose content from 28.86% to 29.73-31.46%, solubility from 12.83% to 14.20-25.20%, swelling power from 18.51 g/g to 16.74-28.24 g/g and paste clarity from 93.07%T650 to 93.50-94.13%T650. In addition, acetylation at 0.5% increased the water content of the starch while higher concentration of acetylation could decrease its water content.

Download Full-text

Influence of growth locations on physicochemical properties of starch and flour from amadumbe (Colocasia esculenta) genotypes

10.51415/10321/2668 ◽

2017 ◽

Author(s):

◽

Bruce Mawoyo

Keyword(s):

Physicochemical Properties ◽

Water Absorption ◽

Functional Properties ◽

Amylose Content ◽

Starch Synthesis ◽

Major Effect ◽

Pasting Properties ◽

Mineral Contents ◽

Soluble Fibre ◽

Swelling Power

Amadumbe commonly, known as taro is a traditionally underutilised tuber crop in Southern Africa. Nutritionally, amadumbe corms contain appreciable levels of carbohydrate mainly in the form of starch which is resistant to digestion. It also contains mucilage, a soluble fibre, which is good for the human digestive health. Thus, amadumbe starch and mucilage can be used as functional ingredients in food formulations. The aim of this research was to investigate the effects of genotypes and growth location on the physicochemical properties of amadumbe flour and starch. Eighteen (18) amadumbe genotypes grown in Roodeplaat, Gauteng and Umbumbulu, Kwazulu-Natal, South Africa, were studied. Roodeplaat received a lower annual average rainfall (514 mm) and high environmental temperature (24oC) compared to Umbumbulu (828 mm, 19oC) during the cropping season. Specifically, the influence of growth location and genotypes on the chemical composition (proximate composition and mineral contents) as well as the functional properties of amadumbe flours were investigated. Furthermore, starch was extracted and its physicochemical and functional properties were also studied. The carbohydrate contents (73-81%) of amadumbe flours were substantially high and varied with growth location. Mucilage contents (6-9%) were very low across genotypes in both locations. Water absorption and oil absorption capacities positively correlated to carbohydrates and mucilage in the flour irrespective of growth locations. Swelling power and solubility index was influenced by the amylose content of the flour. Genotype and growth location significantly affected the pasting properties of amadumbe flour. The pasting temperature was very high (approx. 90oC) across genotypes in both locations, while peak viscosity differed significantly (54-242 RVU) for genotypes grown in different environments. The amylose contents (0-14.4%) of amadumbe starches were low and varied significantly with growth location and among genotypes. Three genotypes, G2, G20, and G21 grown in Roodeplaat lacked amylose. Amadumbe starches showed reflective peaks at 2θ=15o and doublet at 17o, 18o and 24o typical of A-type starches. Amadumbe genotypes had small sized (1-5 µm) and polygonal starch granules. Functional properties including water absorption, swelling power, gelatinisation temperature and peak viscosity significantly positively correlated with amylose content. These findings further suggest that water availability could have a major effect on starch synthesis as the two locations received a different amount of rainfall during the growing season. Findings from this study are important for future improvement programmes and selection of appropriate genotypes for industrial production or food application of amadumbe flour and starch.

Download Full-text

Effects of Hydrothermal Treatments on Physicochemical Properties and In Vitro Digestion of Starch

Food Biophysics ◽

10.1007/s11483-021-09687-7 ◽

2021 ◽

Author(s):

Ishita Chakraborty ◽

Indira Govindaraju ◽

Sintu Rongpipi ◽

Krishna Kishore Mahato ◽

Nirmal Mazumder

Keyword(s):

Physicochemical Properties ◽

Water Solubility ◽

Amylose Content ◽

Potato Starch ◽

Brown Rice ◽

Food Products ◽

Enzymatic Digestion ◽

Diabetic Patients ◽

Degree Of Hydrolysis

AbstractStarchy food items such as rice and potato with high carbohydrate content raise blood sugar. Hence, consuming low glycaemic foods is one tool to keep diabetes under control. In this study, potato and brown rice (Njavara rice) starches were subjected to hydrothermal treatments: heat moisture treatment (HMT) and annealing (ANN) to develop starch-based food products fit for consumption by diabetic patients. The effects of hydrothermal treatments on physicochemical properties and in-vitro enzymatic digestion of starch were determined. It was observed that hydrothermal treatments decreased the swelling power (SP)% and increased the water solubility (WS)% of the native starches. Native potato starch (PSN) showed a high SP of 80.33%, while annealed potato starch (PANN) and heat moisture treated potato starch (PHMT) showed SP reduced to 65.33% and 51.66%, respectively. Similarly, the SP % reduced from 64.33% in native brown rice (BRN) to 44.66% in annealed brown rice (BRANN) and 38.33% in heat moisture treated brown rice (BRHMT). WS % increased from 32.86% in PSN to 36.66% in PANN and 40.66% in PHMT. In BRN, the WS % increased from 14.0% to 14.66% in BRANN and 18.33% in BRHMT. Amylose content increased from 13.23% and 14.56% in PSN and BRN to 16.14% in PANN 17.99% in PHMT, 17.33% in BRANN, and 18.98% in BRHMT. The PSN crystallinity index reduced from 33.49 to 30.50% in PANN and 32.60% in PHMT. At 12 h of enzymatic digestion, it was found that the degree of hydrolysis (DoH) of PHMT (31.66%) and PANN (36.82%) reduced when compared to PSN (41.09%). Similarly, BRHMT exhibited the lowest DoH at 12 h compared to BRANN (29.24%) and BRN (35.48%). This study highlights the importance of hydrothermal treatments on starch in developing low glycaemic index commercial starch-based food products.

Download Full-text

Physicochemical Properties of C-Type Starch from Root Tuber of Apios fortunei in Comparison with Maize, Potato, and Pea Starches

Molecules ◽

10.3390/molecules23092132 ◽

2018 ◽

Vol 23 (9) ◽

pp. 2132 ◽

Cited By ~ 7

Author(s):

Juan Wang ◽

Ke Guo ◽

Xiaoxu Fan ◽

Gongneng Feng ◽

Cunxu Wei

Keyword(s):

Physicochemical Properties ◽

Water Solubility ◽

Amylose Content ◽

Potato Starch ◽

Hierarchical Cluster ◽

Lamellar Thickness ◽

Relative Crystallinity ◽

Apparent Amylose Content ◽

Root Tuber ◽

Gelatinized Starch

The dry root tuber of Apios fortunei contained about 75% starch, indicating that it is an important starch resource. Starch displayed spherical, polygonal, and ellipsoidal granules with central hila. Granule sizes ranged from 3 to 30 μm with a 9.6 μm volume-weighted mean diameter. The starch had 35% apparent amylose content and exhibited CA-type crystalline structure with 25.9% relative crystallinity. The short-range ordered degree in the granule external region was approximately 0.65, and the lamellar thickness was approximately 9.6 nm. The swelling power and water solubility began to increase from 70 °C and reached 28.7 g/g and 10.8% at 95 °C. Starch had typical bimodal thermal curve in water with gelatinization temperatures from 61.8 to 83.9 °C. The 7% (w/w) starch-water slurry had peak, hot, breakdown, final, and setback viscosities of 1689, 1420, 269, 2103, and 683 mPa s, respectively. Rapidly digestible starch, slowly digestible starch, and resistant starch were 6.04%, 10.96%, and 83.00% in native starch; 83.16%, 15.23%, and 1.61% in gelatinized starch; and 78.13%, 17.88%, and 3.99% in retrograded starch, respectively. The above physicochemical properties of A. fortunei starch were compared with those of maize A-type starch, potato B-type starch, and pea C-type starch. The hierarchical cluster analysis based on starch structural and functional property parameters showed that A. fortunei and pea starches had similar physicochemical properties and were more related to maize starch than potato starch.

Download Full-text

EFFECT OF TEMPERATURE AND pH OF MODIFICATION PROCESS ON THE PHYSICAL-MECHANICAL PROPERTIES OF MODIFIED CASSAVA STARCH

Molekul ◽

10.20884/1.jm.2016.11.2.217 ◽

2016 ◽

Vol 11 (2) ◽

pp. 248 ◽

Cited By ~ 1

Author(s):

Yudi Wicaksono ◽

Nuri Nuri ◽

Budipratiwi Wisudyaningsih

Keyword(s):

Mechanical Properties ◽

Cassava Starch ◽

Effect Of Temperature ◽

Swelling Power ◽

Starch Modification ◽

Compression Properties ◽

Modification Process ◽

The Difference ◽

Starch Modifications ◽

Pvp K30

The use of cassava starch for excipient in the manufacturing of the tablet has some problems, especially on physical-mechanical properties. The purpose of this study was to determine the effect of the differentness of temperature and pH in the process of modification on the physical-mechanical properties of modified cassava starch. Modifications were performed by suspending cassava starch into a solution of 3 % (w/v) PVP K30. The effect of the difference of temperature was observed at temperatures of 25; 45 and 65 0C, while the effect of the difference of pH was observed at pH of 4.0; 7.0 and 12.0. The results showed that the temperature and pH did not affect the physical-mechanical properties of the modified cassava starch. Modification of cassava starch at pH and temperature of 7.0 and 45 0C was produced modified cassava starch with the most excellent solubility, while the best swelling power were formed by the modification process at pH and temperature of 7.0 and 25 0C. Overall, the most excellent compression properties of modified cassava starch resulted from the modification process at pH 12.

Download Full-text

Comparison of Physicochemical Properties of Starches from Flesh and Peel of Green Banana Fruit

Molecules ◽

10.3390/molecules23092312 ◽

2018 ◽

Vol 23 (9) ◽

pp. 2312 ◽

Cited By ~ 6

Author(s):

Zheng Li ◽

Ke Guo ◽

Lingshang Lin ◽

Wei He ◽

Long Zhang ◽

...

Keyword(s):

Physicochemical Properties ◽

Water Solubility ◽

Amylose Content ◽

Starch Content ◽

Banana Fruit ◽

Gelatinization Temperature ◽

Relative Crystallinity ◽

Apparent Amylose Content ◽

Gelatinized Starch ◽

Green Banana

Green banana fruit is an important starch resource that consists of flesh and peel. The physicochemical properties of flesh starch have been widely studied; however, those of peel starch have hardly been studied, leading to the waste of peel. In this study, the physicochemical properties of the starches from the flesh and peel of green banana fruit were investigated and compared. The dry flesh and peel had 69.5% and 22.6% starch content, respectively. The starch had oval and irregular granules with eccentric hila. Their starches had similar bimodal size distribution; the volume-weighted mean diameter was approximate 17 μm, and the peel starch had a slightly smaller granule size than the flesh starch. The maximum absorption wavelength was higher in peel starch than in flesh starch. The apparent amylose content of flesh and peel starch was 21.3% and 25.7%, respectively. The flesh and peel starches both exhibited B-type crystalline structures and had similar relative crystallinity, short-range ordered degrees, and lamellar structures. The swelling power was similar between flesh and peel starches, but the water solubility was higher in peel starch than in flesh starch at 95 °C. The peel starch had a higher gelatinization temperature than flesh starch, but their gelatinization temperature range and enthalpy were similar. Both flesh and peel starches showed a diphasic hydrolysis dynamic, but peel starch had higher resistance to porcine pancreatic α-amylase hydrolysis than flesh starch. The contents of rapidly digestible starch, slowly digestible starch, and the resistant starch of flesh and peel were 1.7%, 4.3%, 94.1% and 1.4%, 3.4%, 95.2%, respectively, for native starch, and 73.0%, 5.1%, 21.9%, and 72.3%, 4.5%, 23.2%, respectively, for gelatinized starch.

Download Full-text

Structure and Properties of Octenyl Succinic Anhydride-Modified High-Amylose Japonica Rice Starches

Polymers ◽

10.3390/polym13081325 ◽

2021 ◽

Vol 13 (8) ◽

pp. 1325

Author(s):

Wei Zhang ◽

Bei Cheng ◽

Jiahui Li ◽

Zaixi Shu ◽

Pingping Wang ◽

...

Keyword(s):

Functional Properties ◽

Succinic Anhydride ◽

Amylose Content ◽

Rice Starch ◽

Average Particle ◽

Japonica Rice ◽

Swelling Power ◽

Significant Difference ◽

Octenyl Succinic Anhydride ◽

High Amylose

Starches rich in amylose are promising functional ingredients for calory-reduced foods. In this research, a high-amylose Japonica rice starch (amylose content 33.3%) was esterified with octenyl succinic anhydride (OSA) to improve the functional properties. The OSA-modified derivatives were evaluated for structure and functional properties, with OSA-modified normal Japonica rice starch (amylose content 18.8%) used as control. Fourier transform infrared spectra confirmed the introduction of OSA groups to starch. OSA modification made little change to morphology and particle size of high-amylose starch, but decreased the relative crystallinity and pasting temperature and increased the pasting viscosity, swelling power, emulsifying stability, and resistant starch (RS) content. The changes of properties were related to the degree of substitution (DS). Typically, OSA-modified high-amylose starch at DS of 0.0285 shows polyhedral-shape granules, with a volume-average particle diameter of 8.87 μm, peak viscosity of 5730 cp, and RS content of 35.45%. OSA-modified high-amylose starch had greater peak viscosity and RS content and lower swelling power than OSA-modified normal starch of similar DS, but the two kinds of derivatives did not have a significant difference in emulsifying stability. The OSA-modified high-amylose Japonica rice starch could be used as an emulsifier, thickener, and fat replacer in food systems.

Download Full-text

Modification of warumbia cultivar brown rice flour (Oryza sativa L.) using SBM.3D lactic acid bacteria

E3S Web of Conferences ◽

10.1051/e3sconf/202133201006 ◽

2021 ◽

Vol 332 ◽

pp. 01006

Author(s):

Sri Wahyuni ◽

Andi Khaeruni ◽

Asnani ◽

Sarinah ◽

RH Fitri Faradilla ◽

...

Keyword(s):

Physicochemical Properties ◽

Water Solubility ◽

Ph Value ◽

Oryza Sativa L ◽

Brown Rice ◽

Rice Flour ◽

Glucose Content ◽

Fermentation Time ◽

Swelling Power ◽

Brown Rice Flour

The research purpose was to determine the optimum fermentation time and SBM.3D LAB concentration on the physicochemical of modified Warumbia brown rice flour. This research uses a Completely Randomized Design with a factorial pattern consisting of two factors that are the length of fermentation and the concentration of LAB. The results showed that the interaction of the fermentation time treatment and SBM.3D LAB concentration had a significant effect on the characteristics of physicochemical properties of the viscosity and pH variables. However, it had no significant effect on the swelling power and water solubility index of the modified Warumbia brown rice flour. The best fermentation treatment was obtained at 48 hours of fermentation time with OD 0,75 of SBM.3D LAB concentration. The treatment had viscosity value of 25.00 cP, swelling power of 9.15 g/g, water solubility index of 31.73% and pH value of 6.10. The proximate content Warumbia brown rice flour are water content 8.37% wb, ash content 0.66% db, protein content 5.65% db and glucose content 16.57 % db. The results showed that the interaction between fermentation time and SBM.3D LAB concentration had a significant effect on increasing physicochemical properties and proximate content of the modified Warumbia brown rice flour.

Download Full-text

Oxidation of Oven-Dried Cassava Starch Using Hydrogen Peroxide and UV-C Irradiation to Improve Frying Expansion

Indonesian Food and Nutrition Progress ◽

10.22146/ifnp.46176 ◽

2019 ◽

Vol 16 (1) ◽

pp. 14

Author(s):

Iffah Muflihati ◽

Djagal Wiseso Marseno ◽

Yudi Pranoto

Keyword(s):

Hydrogen Peroxide ◽

Amylose Content ◽

Chemical Characteristic ◽

Cassava Starch ◽

Oxidation Time ◽

Carboxyl Content ◽

Box Behnken Design ◽

Starch Oxidation ◽

Physical And Chemical ◽

Uv C

Native cassava starch usually has low volume expansion. Some modifications were developed to change its physical and chemical characteristic, i.e. hydrogen peroxide addition and UV-C irradiation. The objectives of this study were to determine UV-C intensity, oxidation time, and concentration of hydrogen peroxide addition which resulted in the highest frying expansion of oven-dried cassava starch. Oxidation was conducted with acidification of cassava starch using 1% (w/w) lactic acid, the addition of hydrogen peroxide, and irradiation of UV-C in a tumbler. Combination of UV-C intensity, oxidation time, and hydrogen peroxide concentration were adjusted by Box-Behnken design. Optimization of cassava starch was determined by Response Surface Methodology (RSM), with frying expansion as a main response. Oxidized cassava starch was analyzed for physical and chemical characteristics. The result of this study showed that the oxidation of cassava starch increased the frying expansion, carbonyl and carboxyl content, amylose content, solubility, and decreased the swelling power. The optimum condition of oven-dried cassava starch oxidation was reached at 40 -watt UV-C intensity, oxidation time 2,281 minutes, and hydrogen peroxide concentration 1% (w/w), with the percentage of frying expansion 347,26%.

Download Full-text

Growth and yield performance of four generations of high amylose transgenic Adira 4 cassava

Ilmu Pertanian (Agricultural Science) ◽

10.22146/ipas.59418 ◽

2021 ◽

Vol 6 (1) ◽

pp. 54

Author(s):

Enny Sudarmonowati ◽

Hani Fitriani

Keyword(s):

Functional Food ◽

Amylose Content ◽

Cassava Starch ◽

Growth And Yield ◽

Wild Type ◽

Improved Method ◽

Selected Lines ◽

Food Industries ◽

Survival And Growth ◽

High Amylose

Attempt to improve cassava starch quality have been conducted by producing the first high amylose transgenic Adira 4 Indonesian cassava. This atudy aimed to evaluate agronomic performances of transgenic plants, assessment of four generations in specific containment screenhouse and limited field trial were conducted with improved method. The survival and growth rate of cuttings was enhanced by applying growth regulator such as Atonik and improving planting procedures. The growth and yield performances were measured by comparing related variables across four generations of selected lines. Dipping in 1 mL.L-1 Atonik solution with shading in the early planting were only required when the plant growth was poor and not favourable soil and weather. The result showed that survival of third and fourth generations of Lines A55-5 and A55-15 could reach 100 % when it was treated with Atonik. According to 14 lines assessed, Line A55-5 was one of the promising ones due to its growth, multiplication performance and almost double amylose content compared to wild type. Meanwhile, Line A55-12 showed the highest yield. The finding will benefit functional food industries when appropriate gene construct and approaches were applied for better growth and yield results.

Download Full-text