Effect of Sustainable Chemical Modifications on Pasting and Gel Properties of Sorghum and Cassava Starch

PALAVECINO, PABLO MARTÍN; PENCI, MARÍA CECILIA; RIBOTTA, PABLO DANIEL

FOOD AND BIOPROCESS TECHNOLOGY

SPRINGER

Año: 2019 vol. 13 p. 112 - 120

1935-5130

Starch isolated from two different sorghum hybrids and a commercial cassava starch were modified in order to assess theimprovement in rheological and thermal properties that could be produced by sustainable methods. Modifications were acety-lation with acetic anhydride, hydrolysis with acetic acid, and esterification with octanoyl chloride. All sorghum starch pasteexhibited higher syneresis than cassava ones and acetylation slightly improved water retention. In general, pasting profiles weresignificantly altered throughout modifications and the paste textural properties and rheological results suggested a physical gelbehavior. Cassava and white sorghum unmodified gels showed higher values of textural parameters than those of brownsorghum. The flow data were adequately fitted by the power-law model (R 2 >0.96) with flow behavior index