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Citrate esterified cassava starch: Preparation, physicochemical characterisation, and application in dairy beverages
Author(s) -
Oltramari Karine,
Madrona Grasiele Scaramal,
Neto André Monge,
de Morais Gutierrez Rodrigues,
Baesso Mauro Luciano,
Bergamasco Rita,
de Moraes Flavio Faria
Publication year - 2017
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.201700044
Subject(s) - starch , food science , absorption of water , swelling , modified starch , chemistry , solubility , rheology , citric acid , fourier transform infrared spectroscopy , materials science , chemical engineering , organic chemistry , composite material , engineering
This study aimed to produce and characterise citrate esterified resistant starch (RS) from cassava, and apply it in a dairy beverage. The citrate esterified cassava starch (CECS) was prepared by thermo‐acid catalysed esterification and the product was characterised for RS content, solubility, swelling power, and water absorption. Scanning electron microscopy, viscoamylographic analysis, X‐ray diffraction and Fourier‐transform infrared spectroscopy were used. The CECS was added to a dairy beverage and then the rheological and sensory characteristics were evaluated. The results showed a 60.08% increase in RS content, revealing the occurrence of fissures and overlapping layers in the starch granules. There was a decrease in solubility, swelling power and water absorption, and formation of ester bonds. The rheological characteristics showed a non‐Newtonian pseudoplastic fluid behaviour for the CECS incorporated dairy beverage. The addition of 1.5% CECS to the dairy beverage influenced the colour, taste and consistency, while the addition of 0.5% CECS showed a greater purchase intention, providing an opportunity for development of functional dairy products. In conclusion, this work shows that the developed resistant starch is a promising functional ingredient, with promising applications in the food industry.