Effect of Different Levels of Acetic, Citric and Lactic Acid in the Cassava Starch Modification on Physical, Rheological, Thermal and Microstructural Properties

Effects of acid modification on the physicochemical, rheological, microstructural and expansion on cassava starch with lactic, acetic and citric acids in proportions of 5 %, 10 % and 15 % were investigated. This effect was verified on swelling power and solubility index, rheology, pH, scanning elect...

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Published in:FOOD SCIENCE AND TECHNOLOGY RESEARCH 2018, Vol.24(4), pp.747-754
Main Authors: Zambelli, Rafael Audino, Andrêssa Maria Medeiros Theóphilo Galvão, Mendonça, Luciana Gama de, Marcos Venânces de Souza Leão, Carneiro, Samuel Veloso, Lima, Ana Cristina Silva, Melo, Cícera Alyne Lemos
Format: Article
Language:English
Subjects:
Acids
Baking
Cassava
expansion
Lactic acid
Physicochemical properties
Properties (attributes)
Rheological properties
Rheology
Scanning electron microscopy
Starch
starch modified
Thermal analysis
Variance analysis
Viscosity
Yogurt
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Summary:Effects of acid modification on the physicochemical, rheological, microstructural and expansion on cassava starch with lactic, acetic and citric acids in proportions of 5 %, 10 % and 15 % were investigated. This effect was verified on swelling power and solubility index, rheology, pH, scanning electron microscopy, thermal analysis and baking test. The results were available by ANOVA and Tukey test. The study indicates that the acid treatment influenced significantly the physicochemical properties. The lactic and acetic acids did not modify the rheological model of the cassava starch, but showed a reduction in the apparent viscosity. The acetic and lactic acids had a strong influence on the starch granules. Thus, the acid modification of cassava starch promotes the significant changes in starch properties.
ISSN:1344-6606
1881-3984
DOI:10.3136/fstr.24.747