Modifying the Sensory Properties of Cassava Starch via Simplified Pseudo-Single Step Oxidation-Esterification Process

Yaw Bee Ker, Chiu-Lan Hsieh, Chiung Chi Peng, John C. Chen, Xin Yi Yen, Charng Cherng Chyau, Kuan Chou Chen, Robert Y. Peng

Research output: Contribution to journalArticle

Abstract

The conventional two-step oxidation-esterification process has many defects due to its time-wasting, energy-consuming and quality-damping. To improve this, we developed a novel pseudo-single-step process (PSSP). In brief, to starch 400 g, 600 mL of sodium hypochlorite (0.7 M) (1.8% of starch) was added, pH adjusted to 8.0 and left to react for 1 h, then 1% acetic anhydride was added, pH adjusted to 8.0 and left to react for 3 h. The finished oxidized-esterified Cassava starch (COAEC) exhibited peak-, trough-, breakdown-, final- and setback viscosities as 3,507 ± 22 cp, 1,742 ± 33 cp, 1,765 ± 44 cp, 2,642 ± 34 cp and 900 ± 7 cp. FTIR identified the formation of carbonyl and carboxyl content. While X-ray diffractometry and differential scanning calorimetry further confirmed the destruction of microcrystalline structure. Sensory evaluation indicated COAEC had a score 5.3–5.7 compared to 4.9–5.2 of the native Cassava starch (score 7.0 = like extremely). Practical Applications: Pseudo-single step oxidation-esterification process has successfully modified the Cassava starch (COAEC). COAEC exhibits promisingly improved physico-chemical and sensory properties. COAEC meets the requirement for manufacturing the oriental special snacks and cold dishes.

Original languageEnglish
Article numbere12782
JournalJournal of Food Processing and Preservation
Volume41
Issue number2
DOIs
Publication statusPublished - 2017 Apr 1

Fingerprint

cassava starch
Manihot
Esterification
esterification
Starch
sensory properties
oxidation
Oxidation
starch
sodium hypochlorite
snacks
differential scanning calorimetry
sensory evaluation
manufacturing
viscosity
physicochemical properties
X-radiation
Sodium Hypochlorite
Snacks
Differential Scanning Calorimetry

All Science Journal Classification (ASJC) codes

  • Food Science
  • Chemistry(all)
  • Chemical Engineering(all)

Cite this

Ker, Yaw Bee ; Hsieh, Chiu-Lan ; Peng, Chiung Chi ; Chen, John C. ; Yen, Xin Yi ; Chyau, Charng Cherng ; Chen, Kuan Chou ; Peng, Robert Y. / Modifying the Sensory Properties of Cassava Starch via Simplified Pseudo-Single Step Oxidation-Esterification Process. In: Journal of Food Processing and Preservation. 2017 ; Vol. 41, No. 2.
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Modifying the Sensory Properties of Cassava Starch via Simplified Pseudo-Single Step Oxidation-Esterification Process. / Ker, Yaw Bee; Hsieh, Chiu-Lan; Peng, Chiung Chi; Chen, John C.; Yen, Xin Yi; Chyau, Charng Cherng; Chen, Kuan Chou; Peng, Robert Y.

In: Journal of Food Processing and Preservation, Vol. 41, No. 2, e12782, 01.04.2017.

Research output: Contribution to journalArticle

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AU - Ker, Yaw Bee

AU - Hsieh, Chiu-Lan

AU - Peng, Chiung Chi

AU - Chen, John C.

AU - Yen, Xin Yi

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