Abstract:
The study was carried out to improve functional properties of native starch
by hydrothermal modification and cross-linking modifications. The starch
was extracted from different varieties of cassava (Swarna, Kirikawadi,
MU51, Shani, JS1, 565) and extracted cassava was dried at 55℃. The
physical characteristics were analyzed of both native starch and modified
starch. The highest starch yield was observed in MU51 variety (15.25%) and
had more export potential. The hydrothermal modification was carried out
for MU51 and Shani varieties. The modified starch had a significant
reduction in solubility with native starch (0.22±0.65%, 0.83±0.08%)
(p<0.05). The swelling power (253.83±0.014%, 214.08±0.26%) and water
absorption capacity (113.77±0.67%, 100.09±0.75%) of the modified starch
was significantly higher than the native starch. the dual-modified starches
had the highest Gelatinization Temperature (68.00±0.00℃, 70.00±0.00℃)
than native starches (P<0.05. The hydrothermal modified starches had a
significant reduction in viscosity with native starch. The crosslinking
modification was carried out for the MU51 variety with different
concentrations of cross-linking agents (STMP/STPP) (0%, 6%, and 12%).
The solubility of cross-linked cassava starch with 12% concentration
(4.37±0.28%) was higher than native starch (p<0.05). the swelling power of
cross-linked cassava starch with 12% concentration (222.94±0.54%) was
higher than other samples (p<0.05). the native starch had the lowest GT value
(67.00±0.00℃) than cross-linked cassava starch (p<0.05). The cross-linked
starch with 12% concentration had the highest FC value (1.96%) (p<0.05)
and a notable decrease in viscosity when compared to native starch. The
hydrothermal and cross-linked modified starch suitable for the harsh
conditions in food processing technology than native starch.
