Modifying the Sensory Properties of Cassava Starch via Simplified Pseudo-Single Step Oxidation-Esterification Process

Yaw Bee Ker, Chiu Lan Hsieh, Chiung Chi Peng, John C. Chen, Xin Yi Yen, Charng Cherng Chyau, Kuan Chou Chen, Robert Y. Peng

Research output: Contribution to journalArticle

Abstract

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 400g, 600mL of sodium hypochlorite (0.7M) (1.8% of starch) was added, pH adjusted to 8.0 and left to react for 1h, then 1% acetic anhydride was added, pH adjusted to 8.0 and left to react for 3h. 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. 2016 Wiley Periodicals, Inc.

Original languageEnglish
JournalJournal of Food Processing and Preservation
DOIs
Publication statusAccepted/In press - 2016

ASJC Scopus subject areas

  • Food Science
  • Chemistry(all)
  • Chemical Engineering(all)

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