Effect of Temperature and Time of Heating of Starch and Butanol Concentration on the Physicochemical Properties of High-Amylose Tapioca Starch

In food processing, starch was modified in order to improve its properties. One of the modified starches is high-amylose starch. This kind of starch is made by fractionation method in which its conditions, such as temperature and time of suspensions heating as well as butanol concentration, would affect the starch properties. This study was aimed to determine the effect of those conditions on the properties of high-amylose tapioca starch. The results showed that higher starch suspension temperature was associated with lower levels of amylose and starch paste clarity. In addition, it was also associated with higher solubility and swelling power. Furthermore, the experiments showed that the longer the heating time and the higher the concentration of butanol, leading to the lower the amylose content of starch. The highest amylose content of the starch was produced from the treatment combination of suspensions heating temperature and time of 70 degrees C and 40 minutes, respectively, with 10% of butanol concentrations. Amylose content yielded from this treatment increased by 37.33 %.