The Effect of Cross-linking and Fatty Acid Addition on the Functional Properties and Digestibility of Tapioca Starch

The present work was carried out the effect of cross-linking and fatty acid addition on the functional properties and digestibility of tapioca starch. Tapioca starch was chemically modified using sodium trimetaphosphate (STMP)/sodium tripolyphosphate (STPP) and fatty acid addition used stearic acid...

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Bibliographic Details
Published in:Journal of physics. Conference series 2021-02, Vol.1788 (1), p.12005
Main Authors: Oktaviana, D, Saepudin, E
Format: Article
Language:English
Subjects:
Crosslinking
Crystal structure
Crystallinity
Fatty acids
Physics
Sodium triphosphate
Stability analysis
Stearic acid
Tapioca
Thermal stability
Thermogravimetric analysis
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Summary:The present work was carried out the effect of cross-linking and fatty acid addition on the functional properties and digestibility of tapioca starch. Tapioca starch was chemically modified using sodium trimetaphosphate (STMP)/sodium tripolyphosphate (STPP) and fatty acid addition used stearic acid (C18). Thermogravimetric analysis showed higher thermal stability for the modified granules compared to the native one. A-type crystalline was formed on native and cross-linking starch, then A-type and V-type crystalline polymorphs were formed between starch and fatty acids. The both modifications decreased solubility, swelling power, paste clarity, viscosity and the dual modification significantly decreased digestibility of tapioca starch.
ISSN:1742-6588
1742-6596
DOI:10.1088/1742-6596/1788/1/012005