Drying processes of OSA-modified plantain starch trigger changes in its functional properties and digestibility

In the production of starch, the drying process is a unit operation that can affect its functional properties; however, there is scarce information about the effect of dying process on modified starches such as OSA (2-octenyl-succinic anhydride) plantain starch. The modified starch was dried by convection (50 degrees C) and spray drying (Ti = 150 degrees C). The physicochemical, morphological, functional and digestibility characteristics of the samples were assessed. The gelatinized samples showed an increase in the SDS fraction related to starch modification, and the convection-dried sample showed an increase in the RS fraction. The drying process that presented a high nutraceutical starch fraction (SDS plus RS) was convection drying (58%). The drying process affects the functional properties of OSA-modified plantain starch due to a partial loss of organization within the granular structure of the modified starch, which is reflected in the spray-dried sample as high WAI (2.46 +/- 0.04 g.100 g(-1)), SP (2.48 +/- 0.1 g.100 g(-1)), low WSI (2.07 +/- 0.1 g.100 g(-1)), high pasting peak viscosity (0.39 Pas-1) and low onset gelatinization temperature (66.0 +/- 0.1 degrees C) and gelatinization enthalpy (6.3 +/- 0.1 J g(-1)). The differences in the functional properties can be relevant to different industrial-technological applications.

Automated summary

The study investigated the impact of drying process on the functional properties of OSA-modified plantain starch, revealing that different drying methods can result in differences in pasting characteristics, morphological structure, and nutritional value, which are relevant for various industrial-technological applications.