Abstract
The present work was carried out the effect of cross-linking and fatty acid addition on the functional properties and digestibility of tapioca starch. Tapioca starch was chemically modified using sodium trimetaphosphate (STMP)/sodium tripolyphosphate (STPP) and fatty acid addition used stearic acid (C18). Thermogravimetric analysis showed higher thermal stability for the modified granules compared to the native one. A-type crystalline was formed on native and cross-linking starch, then A-type and V-type crystalline polymorphs were formed between starch and fatty acids. The both modifications decreased solubility, swelling power, paste clarity, viscosity and the dual modification significantly decreased digestibility of tapioca starch.
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