Synergistic effect of hydrothermal and additive treatments on structural and functional characteristics of cassava starch

Abstract

Starch-additive compound interactions elicit products with beneficial functional attributes in food systems. In this study, emulsifiers namely; diacetyl tartaric acid ester of mono-and diglycerides (DATEM) and sodium stearoyl lactylate (SSL), respectively, were binded with cassava starch using dry-heat-moisture treatment or steam-heat-moisture treatment conditions. The effect of the binding processes on structural, functional, viscoelastic and thermal properties of cassava starch was investigated. All binding processes increased granule size (D[4.3]; 225%–326%), birefringence, relative crystallinity (4%–15%), gel elasticity, gelatinization onset to conclusion temperature range (3%–42%), and decreased breakdown viscosity (23%-57%) and gelatinization enthalpy (∆H; 34%–52%) of cassava starch. Overall, heat-moisture treated cassava starch-SSL complexes had greater swelling power, pasting profile and gel elasticity than the heat-moisture treated cassava starch-DATEM complexes. The different heat-moisture treatment conditions had contrasting influences on the properties of the cassava starch-additive complexes. Therefore, heat-moisture treated cassava starch-DATEM and SSL complexes can serve as potential ingredients for various food applications. Novelty impact statement Cassava starch was binded with DATEM/SSL using dry- or steam-heat-moisture treatments which elicited products with increased crystallinity and thermal stability. When binded with cassava starch, SSL elicited products with higher relative crystallinity than DATEM.