Effect of Acetic Acid and Calcium Hydroxide Modifications on the Functional and Rheological Properties of Yam Starch (Dioscorea Esculenta L.)
Abstract
The functional properties of native starch have limitations in their technological properties. Starch, when modified, can correct these problems and therefore, improve its properties for agro-industrial use. This work aimed to evaluate the effect of acetic acid and calcium hydroxide modifications on the functional and rheological properties of yam starch. The modifications were made by adding the isolated starch to solutions with concentrations of 0.15, 0.20, and 0.30 % w/w calcium hydroxide and 5, 10, and 20 % v/v acetic acid. A portion of the sample was left as a control (unmodified). SEM analyses were performed to determine the morphological effects, and swelling power, water solubility index, and water absorption index were analyzed. The gels of the samples were measured by the storage module (G''), the loss modulus (G''), and the viscosity. The results showed that the modification did not affect the surface of the starch microparticles. There was an increase in swelling power for acid-modified starches and a decrease with alkaline treatments. The water solubility index increased with all treatments. The rate of water absorption only changed with the 10 % acid and 0.30 % hydroxide treatments. The G’ and G'' were higher for native starch than for either modification. Based on the above results, it was concluded that modified starches expand the range of products that can be manufactured from yam.
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