Physical Properties of Acetylated and Enzyme‐Modified Potato and Sweet Potato Flours

Abstract

Textural profile, pasting behavior, gelatinization characteristics, sedimentation volume, and gel consistency of acetylated (Ac) and enzyme (glucoamylase)-modified (EM) potato and sweet potato flours have been investigated to determine their suitability in products such as baked goods, soup, and pudding. Dough hardness of Ac and EM samples was significantly higher than their native samples (P < 0.01). Dough cohesiveness of modified potato did not change, while it decreased in modified sweet potato. With increase in moisture, textural properties of modified samples, in general, showed reduced values. Rapid Visco Analyser showed least pasting viscosities of Ac flours due to restricted swelling of starch granules while EM flours exhibited high viscosities. Acetylated samples showed reduced gelatinization temperature (GT), and enthalpy (DeltaH) compared to native samples, whereas enzyme-treated samples showed no significant changes in GT, indicating their comparable crystallinity values with those of native samples. Modified flour samples had lower sediment volumes and gel consistency, and the gel consistency of EM flour correlated with its cold paste viscosity.

Characterization of modified pearl millet (Pennisetum typhoides) starch

“…AMS and EMS showed a significantly (p≤0.05) lower sediment volume. It has also been reported that the acetylated and enzymatic modification lowered the sediment volume of potato and sweet potato flours (Yadav et al 2007). …”

“…Sediment volume indicates the changes in starch molecular association during the process of modification (Yadav et al 2007) which also depends on the type of modification. It also indicates the degree of cross linking in starch.…”

Acetylation of banana (Musa paradisiaca L.) and maize (Zea mays L.) starches using a microwave heating procedure and iodine as catalyst: Partial characterization

“…Their results show that starches, which display less BD viscosity, consist of amylopectin with more branch chains of DP ! 37 and less branch chains of DP (13)(14)(15)(16)(17)(18)(19)(20)(21)(22)(23)(24) and larger apparent amylose content. The acetylated banana samples did not show a defined BD, because a plateau is evident during the holding step; the AMSs presented the BD similar to its native counterpart.…”

“…These differences may be attributed to the differences in the granular structure of the analysed starches [6]. The fusion of starch granules in acetylated maize sample could be attributed to the introduction of hydrophilic groups in higher level than in banana starch, which resulted in increased hydrogen bonding [6][7][8][9][10][11][12][13]. The penetration of anhydride and iodine was found to be greater in maize starch than in banana starch, because breakage of outer layers on surfaces in the granules with characteristics partially disappeared after acetylation was found.…”

“…A low DS (0.01-0.2) acetylated starch has been applied in many areas, such as film forming, binding adhesion, thickening, stabilizing and texturing [2,11] and have been widely used in food industries for many years because of their unique characteristics, such as low gelatinization temperature, high swelling and solubility and good cooking and storage stability [12,13]. Also, high DS acetylated starches can have very different properties such as hydrophobicity, melt processibility and a number of non-food applications such as tablet binders, hot melt adhesives, coating, cigarette filters, biodegradable packaging materials and pharmaceutical aspects have been suggested [2,8,[14][15][16].…”