Abstract
The aim of the study was to evaluate the impact of selected fatty acids: palmitic, stearic or oleic on functional properties of cassava and wheat starches. Effectiveness of complexation procedure was evaluated by determination of complexing index, lipids content and fatty acid composition. Native starches and their complexes with fatty acids were analyzed for water binding capacity and solubility in water, in vitro digestibility, pasting characteristic and rheological properties. On the basis of the obtained results it was found that values of complexing index values for both starches complexed with oleic acid were remarkably higher than those determined in palmitic or stearic counterparts. Starches complexation with fatty acids resulted in a significant increase in the percentage share of used fatty acid in total fatty acid composition. Presence of oleic acid in cassava starch significantly limited its water binding capacity and solubility in water. Complexation with all fatty acids used in the study resulted in an increase in final viscosity and rheological stability of cassava starch pastes. Wheat starch complexes with fatty acids were characterised by higher pasting temperatures as compared to non-complexed counterpart, with the greatest effect observed for starch–oleic acid complex. In most cases complexation of starches with fatty acids contribute to an increase in contents of resistant starch fraction. Analysis of rheological model parameters revealed that procedure of oleic acid complexation increased by twice the values of consistency coefficient, and significantly decreased flow index of both wheat and cassava starches.
Highlights
Fatty acids as a part of triacyloglycerols are the principal contributors of dietary fat in human diet
In most cases complexation of starches with fatty acids contribute to an increase in contents of resistant starch fraction
In both cassava and wheat starches the presence of oleic acid resulted in higher complexing index compared to starch complexes with other fatty acids
Summary
Fatty acids as a part of triacyloglycerols are the principal contributors of dietary fat in human diet. In food processing lipids and fatty acids are commonly used in the formulations of food products in order to improve their quality and sensory attractiveness. Liu et al (2002) performed modification of the proportions of fatty acids (especially increase in oleic and stearic acids contents) in oilseeds in order to improve their nutritional value, and functional properties. It was observed that increase in the level of stearic or oleic acids in soybean oil improving its stability during storage (preventing oxidative stress) and utility for baking applications (Pantalone et al 2002). In food processing palmitic acid may be used as a constituent of edible films and coatings which determines barrier properties of the material with regard to water vapour, oxygen, carbon dioxide
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