Study on the variations in characteristics of cassava starch during the chemical and physical modification process within selected locally grown varieties

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.