Modifying the Sensory Properties of Cassava Starch via Simplified Pseudo-Single Step Oxidation-Esterification Process

Abstract

The conventional two-step oxidation-esterification process has many defects due to its time-wasting, energy-consuming and quality-damping. To improve this, we developed a novel pseudo-single-step process (PSSP). In brief, to starch 400 g, 600 mL of sodium hypochlorite (0.7 M) (1.8% of starch) was added, pH adjusted to 8.0 and left to react for 1 h, then 1% acetic anhydride was added, pH adjusted to 8.0 and left to react for 3 h. The finished oxidized-esterified Cassava starch (COAEC) exhibited peak-, trough-, breakdown-, final- and setback viscosities as 3,507 ± 22 cp, 1,742 ± 33 cp, 1,765 ± 44 cp, 2,642 ± 34 cp and 900 ± 7 cp. FTIR identified the formation of carbonyl and carboxyl content. While X-ray diffractometry and differential scanning calorimetry further confirmed the destruction of microcrystalline structure. Sensory evaluation indicated COAEC had a score 5.3–5.7 compared to 4.9–5.2 of the native Cassava starch (score 7.0 = like extremely). Practical Applications Pseudo-single step oxidation-esterification process has successfully modified the Cassava starch (COAEC). COAEC exhibits promisingly improved physico-chemical and sensory properties. COAEC meets the requirement for manufacturing the oriental special snacks and cold dishes.