Investigation of dual modification on physicochemical, morphological, thermal, pasting, and retrogradation characteristics of sago starch

Abstract

The aim of this study was to evaluate the characteristics of dually modified sago starch by acid hydrolysis (AH)‐hydroxypropylation (HP). For this purpose, sago starch was modified with the combination by AH (5–20 h hydrolysis times) followed by HP (5%–25% ratio of propylene oxide) processes. The results showed that the dual modification of the sago starch structure didn't have a significant effect on the size of starch granules, and the granule size was in the range of 0.005–0.151 µm; however, the pasting properties and the glass transition temperature decreased significantly (p < .05). Increasing the level of propylene oxide from 5% to 25% caused a significant increase in the substitution degree (DS) and swelling ability of starches and reduced the syneresis, while with increasing acid hydrolysis time from 5 h to 20 h, starch swelling decreased and syneresis increased (p < .05). AH process at high hydrolysis times (20 h) increased the gelatinization temperatures and decreased retrogradation temperatures. Increasing the level of propylene oxide in both single and dual modification reduced the temperatures and enthalpy of gelatinization and retrogradation of sago starch. In summary, dually modified sago starch has a great potential to use in specific food products such as frozen dough or frozen bakery products.

The Effects of Dually Modified (Hydrolyzed‐Hydroxypropylated) Sago Starch on the Quality Characteristics of Frozen Dough and Bread

“…Decreased cohesiveness due to the use of modified starches in bread is generally associated with the loss of intermolecular interactions of formulation compounds. In HPS, due to increased water absorption and swelling of this starch, [ 27 ] the reaction between starch molecules is reduced and cohesiveness are reduced. Miyazaki et al.…”

“…Consequently, the internal texture of the bread becomes moist, and the staling is delayed. Since HPS has a lower temperature of gelatinization and has a higher moisture content and water retention, [ 27 ] it reduces the hardness of bread crumbs and reduces the rate of staling. Delayed staling of breads was also observed due to the use of hydoxypropylated tapioca starch.…”

“…[ 25 ] Recently, improving the characteristics of starches using dual modification methods has attracted a lot of attention. [ 26,27 ]…”

“…To the best of our knowledge, despite the study of physicochemical and structural characteristics of sago starch modified by acid hydrolysis and hydroxypropylation. [ 27,28 ] The effect of these modified starches on the quality properties of frozen dough and bread prepared from them has not been studied so far. Therefore, this research was conducted to investigate the impact of modified sago starch with acid hydrolysis and hydroxypropylation (single or dual modification) on the characteristics of frozen dough and the quality of the resulting hamburger bread.…”

Effect of edible coating from octenyl succinic anhydride modified rye starch to extend shelf life of plums

“…Native starches have limited applications due to low paste clarity, low shear stress resistance, and high retrogradation. Therefore, starches are commonly modified either by physical and chemical modifications or both to improve functional properties to increase their applications in the food industries (Ghalambor et al ., 2022). The use of edible materials for fruits has been reported in many scientific reports: banana (Thakur et al ., 2019), tomato (Nawab et al ., 2017), Andean blackberry (Rodriguez et al ., 2020), cucumber (Patel & Panigrahi, 2019), red grapes (Bangar et al ., 2022) and green grapes (Punia et al ., 2019) respectively.…”