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Modifying the Sensory Properties of Cassava Starch via Simplified Pseudo‐Single Step Oxidation‐Esterification Process
Author(s) -
Ker Yawbee,
Hsieh Chiulan,
Peng Chiungchi,
Chen John C.,
Yen Xinyi,
Chyau CharngCherng,
Chen KuanChou,
Peng Robert Y.
Publication year - 2017
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.12782
Subject(s) - starch , differential scanning calorimetry , acetic anhydride , chemistry , modified starch , sodium hypochlorite , microcrystalline , microcrystalline cellulose , food science , nuclear chemistry , organic chemistry , crystallography , cellulose , physics , thermodynamics , catalysis
The conventional two‐step oxidation‐esterification process has many defects due to its time‐wasting, energy‐consuming and quality‐damping. To improve this, we developed a novel pseudo‐single‐step process (PSSP). In brief, to starch 400 g, 600 mL of sodium hypochlorite (0.7 M) (1.8% of starch) was added, pH adjusted to 8.0 and left to react for 1 h, then 1% acetic anhydride was added, pH adjusted to 8.0 and left to react for 3 h. The finished oxidized‐esterified Cassava starch (COAEC) exhibited peak‐, trough‐, breakdown‐, final‐ and setback viscosities as 3,507 ± 22 cp, 1,742 ± 33 cp, 1,765 ± 44 cp, 2,642 ± 34 cp and 900 ± 7 cp. FTIR identified the formation of carbonyl and carboxyl content. While X‐ray diffractometry and differential scanning calorimetry further confirmed the destruction of microcrystalline structure. Sensory evaluation indicated COAEC had a score 5.3–5.7 compared to 4.9–5.2 of the native Cassava starch (score 7.0 = like extremely). Practical Applications Pseudo‐single step oxidation‐esterification process has successfully modified the Cassava starch (COAEC). COAEC exhibits promisingly improved physico‐chemical and sensory properties. COAEC meets the requirement for manufacturing the oriental special snacks and cold dishes.