Abstract
Abstract Native cassava starch was gelatinized under different pretreatment conditions (preheating temperature, starch concentration and heating time) and spray-dried. A rotational compound central design was used to test the three independent variables: the preheating temperature, starch concentration, and heating time, and the behavior of the system was assessed by response surface methodology. The results showed a significant effect of both the preheating temperature and heating time on the cold viscosity. The combination of the preheating temperature and starch concentration affected the crystallinity, enthalpy change, solubility, and final viscosity. Modification by spray-drying resulted in a decrease in the crystalline regions, and enthalpy change, as well as an increase in the cold viscosity. The optimal conditions for obtaining partially gelatinized cassava starch with high cold viscosity and lower breakdown, desirable characteristics for commercial pregelatinized starch, are as follows: starch concentration of 25%, preheating temperature of 52 °C, and processing heating time of 10 min.
Highlights
Starch is biodegradable, derived from renewable sources, and is relatively cheap
The percentage crystallinity ranged from 27.99 to 32.54% and the spray-dried cassava starch did not show any change in the polymorphic structure (A-type), the percentage crystallinity of the spray-dried starch was lower than that of native starch (35.6%)
This study provides an extension of the knowledge-base regarding the changes in cassava starch granules after spray‐drying, using different pretreatment conditions and presents a method of obtaining partially pregelatinized starch
Summary
Starch is biodegradable, derived from renewable sources, and is relatively cheap. It can be used in foods, chemicals, textiles, papermaking, and medicine, among other industries (Hoover et al, 2010). Native starch granules are insoluble at room temperature and their application in industrial processes is limited due to their quick loss of viscosity, and their tendency to produce thin, elastic, and cohesive pastes. To overcome such drawbacks, physical, chemical, and enzymatic processes can be used to modify the properties of starch (Chiu & Solarek, 2009). Physical modifications of starch have gained wide acceptance because no by-products of chemical reagents are present in this modified starch
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
