Open AccessDual modification of achira (Canna indica L) starch and the effect on its physicochemical properties for possible food applications
Author(s) -
Zaira Esmeralda CabreraCanales,
Gonzalo Velázquez,
María L. RodríguezMarín,
Guadalupe MéndezMontealvo,
Juan Hernández-Ávila,
Eduardo MoralesSánchez,
Carlos A. GómezAldapa
Publication year - 2020
Publication title -
journal of food science and technology/journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.656
H-Index - 68
eISSN - 0975-8402
pISSN - 0022-1155
DOI - 10.1007/s13197-020-04609-w
Subject(s) - crystallinity , starch , canna , chemistry , hydrolysis , food science , modified starch , acid hydrolysis , enthalpy , resistant starch , food chemistry , viscosity , chemical engineering , nuclear chemistry , biochemistry , materials science , composite material , crystallography , physics , green chemistry , ionic liquid , quantum mechanics , engineering , catalysis
The aim of this study was to evaluate the effect of acid hydrolysis and succination upon single and a combination of both of them as a dual modification on the morphological, structural, thermal, and pasting profile of the achira starch in order to expand its potential food applications. The surface of achira starch granules was eroded with acid hydrolysis, while the succination resulted in the formation of pores or cavities, having a slight impact on the crystallinity and the gelatinization enthalpy. Succinated starch presented the lowest transition temperatures (To = 60.29 °C, Tp = 65.03 °C and Te = 69.86 °C) compared to other starches in this study. The succination increased the final viscosity (3808 cp) when compared with the native starch (3114 cp), while acid hydrolysis resulted in a decreased value (735 cp). These are desirable properties for its possible use as an additive in bakery industry processes.