Drying processes of OSA-modified plantain starch trigger changes in its functional properties and digestibility

Abstract

In the production of starch, the drying process is a unit operation that can affect its functional properties; however, there is scarce information about the effect of dying process on modified starches such as OSA (2-octenyl-succinic anhydride) plantain starch. The modified starch was dried by convection (50 °C) and spray drying (Ti = 150 °C). The physicochemical, morphological, functional and digestibility characteristics of the samples were assessed. The gelatinized samples showed an increase in the SDS fraction related to starch modification, and the convection-dried sample showed an increase in the RS fraction. The drying process that presented a high nutraceutical starch fraction (SDS plus RS) was convection drying (58%). The drying process affects the functional properties of OSA-modified plantain starch due to a partial loss of organization within the granular structure of the modified starch, which is reflected in the spray-dried sample as high WAI (2.46 ± 0.04 g.100 g-1), SP (2.48 ± 0.1 g.100 g-1), low WSI (2.07 ± 0.1 g.100 g-1), high pasting peak viscosity (0.39 Pas-1) and low onset gelatinization temperature (66.0 ± 0.1 °C) and gelatinization enthalpy (6.3 ± 0.1 J g−1). The differences in the functional properties can be relevant to different industrial-technological applications.