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

研究成果: 雜誌貢獻文章


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.

期刊Journal of Food Processing and Preservation
出版狀態接受/付印 - 2016


ASJC Scopus subject areas

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