Effect of Different Levels of Acetic, Citric and Lactic Acid in the Cassava Starch Modification on Physical, Rheological, Thermal and Microstructural Properties

Abstract

Effects of acid modification on the physicochemical, rheological, microstructural and expansion on cassava starch with lactic, acetic and citric acids in proportions of 5 %, 10 % and 15 % were investigated. This effect was verified on swelling power and solubility index, rheology, pH, scanning electron microscopy, thermal analysis and baking test. The results were available by ANOVA and Tukey test. The study indicates that the acid treatment influenced significantly the physicochemical properties. The lactic and acetic acids did not modify the rheological model of the cassava starch, but showed a reduction in the apparent viscosity. The acetic and lactic acids had a strong influence on the starch granules. Thus, the acid modification of cassava starch promotes the significant changes in starch properties.

Effect of annealing using plasma-activated water on the structure and properties of wheat flour

“…Furthermore, the peak viscosity of PAW-WF was the lowest. It may be due to the hydrolysis of starch chains by the acidic components in the PAW, resulting in a decrease in the viscosity of WF ( 29 ). On the other hand, the acidic components in PAW also hydrolyzed the protein, resulting in a lack of protein network formation, which increases the brittleness of swollen starch granules, resulting in a decrease in viscosity of WF ( 30 ).…”

Application of emerging thermal and nonthermal technologies for improving textural properties of food grains: A critical review

“…This could be related to the attack of the kernel coat structure by the active substances produced by low-temperature plasma treatment and oxidation, which decreases the flatness of the grain surface and alters the kernel coat surface (Liu et al, 2022). Compared with native starch, PEF-treated starch has lower contents of slowly digestible resistant starch (Zeng et al, 2016). During MW baking, rapid heat transfer occurs from the inside to the surface of the food.…”

“…Moreover, the PEF-processed starch is quickly gelatinized owing to the massive rearrangement and destruction of its molecular structure during high-field strength PEF application. After PEF treatment, structural changes in waxy rice starch affect the digestibility pattern, thus increasing the content of rapidly digestible starch (RDS), while decreasing the content of slowly digestible starch (SDS) compared with that in native starch (Zeng et al, 2016). Similarly, another study revealed that increasing the electric field intensity significantly increased the RDS but decreased the SDS of pea starch (Li, Wu, et al, 2019).…”

“…Overall, differential scanning calorimetry, rheology, and texture evaluation showed that cold plasma‐stressed germinated buckwheat powder possesses better processing characteristics than germinated buckwheat and buckwheat powder (Guiyun et al., 2022). Plasma‐activated water‐treated wheat flour showed decreased viscosity, possibly due to the presence of acidic components in the plasma‐activated water‐hydrolyzed starch chains (Zambelli et al., 2018). In addition, the acidic components in plasma‐activated water hydrolyze proteins, resulting in brittle swollen starch granules, further decreasing the viscosity of wheat flour (Chung et al., 2012).…”

Understanding the Structure, Thermal, Pasting, and Rheological Properties of Potato and Pea Starches Affected by Annealing Using Plasma-Activated Water

“…Moreover, compared with DW-ANN, PAW-ANN resulted in a lower peak viscosity. The decrease of viscosity could be because the starch chains were largely affected by acid hydrolysis, which generated fragmentation of starch chains (26).…”