Journal
NUTRITION & FOOD SCIENCE
Volume 46, Issue 4, Pages 517-528Publisher
EMERALD GROUP PUBLISHING LTD
DOI: 10.1108/NFS-11-2015-0151
Keywords
Cassava starch; Cross-linking; Epichlorohydrin; Pasting properties; Resistant starch
Categories
Funding
- National University of Misiones
- Universidad Nacional del Litoral (Santa Fe, Argentina)
- Consejo Nacional de Investigaciones Cientificas y Tecnicas (CONICET, Argentina)
- Agencia Nacional de Promocion Cientifica y Tecnologica (ANPCyT, Argentina)
Ask authors/readers for more resources
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.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available