Open AccessThe Effect of Cross-linking and Fatty Acid Addition on the Functional Properties and Digestibility of Tapioca Starch
Author(s) -
Dina Oktaviana,
Endang Saepudin
Publication year - 2021
Publication title -
journal of physics. conference series
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.21
H-Index - 85
eISSN - 1742-6596
pISSN - 1742-6588
DOI - 10.1088/1742-6596/1788/1/012005
Subject(s) - starch , stearic acid , swelling , chemistry , fatty acid , thermogravimetric analysis , solubility , food science , thermal stability , modified starch , organic chemistry , nuclear chemistry , chemical engineering , engineering
The present work was carried out the effect of cross-linking and fatty acid addition on the functional properties and digestibility of tapioca starch. Tapioca starch was chemically modified using sodium trimetaphosphate (STMP)/sodium tripolyphosphate (STPP) and fatty acid addition used stearic acid (C18). Thermogravimetric analysis showed higher thermal stability for the modified granules compared to the native one. A-type crystalline was formed on native and cross-linking starch, then A-type and V-type crystalline polymorphs were formed between starch and fatty acids. The both modifications decreased solubility, swelling power, paste clarity, viscosity and the dual modification significantly decreased digestibility of tapioca starch.