Abstract
Commercial rice starch, in aqueous slurry (42% starch solids), was acetylated with 6.3% acetic anhydride (on a dry starch basis). The acetylated starch showed lower (P < 0.05) moisture, ash, crude protein, and apparent amylose content and pH than native starch. The crude fat and fiber, absolute density and titratable acidity were the same (P ≥ 0.05) in both starches. The percentage of acetyl groups and degree of substitution were 0.67% and 0.03, respectively. These groups caused an increase in water absorption, swelling power and solubility, which also affected the initial pasting temperature, viscosity at 90 °C, viscosity at 50 °C and setback; the acetylated starch showed a lower initial pasting temperature and setback than native starch, while both viscosity values increased. The morphology of acetylated rice starch was slightly modified.
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