Purpose
The purpose of this study was to analyze the influence of epichlorohydrin (ECH) concentration and reaction time on the food-grade resistant starch production and its pasting properties by using native cassava starch of Misiones-Argentina origin.
Design/methodology/approach
Cassava starch was modified using ECH (0.30 and 0.15 per cent) during 4 or 8 h. Digestibility was evaluated by determining resistant starch as total dietary fiber. Pasting properties and the cross-linking degree were studied using a micro-viscoamylograph (Brabender).
Findings
Resistant starch content was not influenced by ECH concentration and reaction time. Cross-linking was detected at higher reaction times (8 h) and ECH concentrations (0.30 per cent), where a decrease in viscosity peaks by more than 80 per cent was observed. Both pasting temperature and breakdown were increased, whereas a decrease in retrogradation was detected.
Practical implications
Starches can be suitable for different food applications. This is because of the ability to modify its pasting properties and the invariability of the in vitro digestibility of cassava starch as a result of using ECH (at concentrations approved by local and regional legislation) and reaction times of 4 and 8 h.
Originality/value
Information related to the modification of cassava starch using ECH is scarce or not available nowadays in literature.
Effect of steam cooking and storage time on the formation of resistant starch and functional properties of cassava starch