Effect of acid catalyst on pyroconversion of breadfruit ( Artocarpus altilis ) starch: Physicochemical and structural properties

Abstract

This work produced pyrodextrins from breadfruit (Artocarpus altilis) starch and evaluated the effect of HCl and CH3COOH as catalysts of pyrodextrinization on physicochemical and structural properties of pyrodextrins. Pyroconversion was performed by spraying the acid solution on starch (1.82 g acid/kg starch) and heated to 140°C for 180 min. The pyrodextrins were analyzed for chemical composition, dextrose equivalent (DE), color parameters, solubility, intrinsic viscosity, infrared spectrum, and granule morphology. The pyroconversion decreased (p < .05) the ash content and the intrinsic viscosity of native starch. The HCl-pyrodextrin was slightly yellow, very water soluble with 8.8% DE. The CH3COOH-pyrodextrin was white, 8.8% soluble with 1.2% DE. The pyrodextrinization reduced α(1,4) bonds of glucans without drastically changing the granule’s morphology. The use of acetic acid was considered a milder treatment, however, it caused an increase in the total and soluble dietary fiber contents, supporting its use to produce pyrodextrins for food applications. Novelty impact statement This article provides the first report of pyrodextrinization of breadfruit (Artocarpus altilis) starch. The HCl as catalyst caused greater changes in starch properties than acetic acid. The acetic acid caused a 10% increase in the total and soluble dietary fiber contents of pyrodextrin.