Dual modification of achira (Canna indica L) starch and the effect on its physicochemical properties for possible food applications

Zaira E. Cabrera-Canales, Gonzalo Velazquez, María L. Rodríguez-Marín, Guadalupe Méndez-Montealvo, Juan Hernández-Ávila, Eduardo Morales-Sánchez, Carlos A. Gómez-Aldapa

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Abstract

© 2020, Association of Food Scientists & Technologists (India). 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.
Original languageAmerican English
JournalJournal of Food Science and Technology
DOIs
StatePublished - 1 Jan 2020

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