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Effects of dual modification on thermal, structural and pasting properties of taro (Colocasia esculenta L.) starch

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Abstract

In this study, organic taro starch was submitted to dual modification: the first modification was by heat-moisture treatment (HMT), which totalled nine treatments, combining three moisture levels (13, 19 and 25%), three time intervals (45, 60 and 75 min) and a temperature of 120 °C, and the second modification was by ultrasound (US), which was applied for 30 min at 60% amplitude (frequency of 20 kHz) for all the samples. The morphology of the granules did not show major changes; the relative crystallinity decreased after HMT and increased after the second treatment by US, varying between 26.9 and 32.7%. The Rapid Visco Analyser (RVA) profile showed a decrease in all parameters, except for the pasting temperature. The gelatinisation showed an increase in enthalpy change for all the HMT-modified samples, up to 14.8 J g−1. Moreover, an extension of the gelatinisation range also occurred, suggesting a higher stability in relation to heating; the values ranged from 9.3 (native sample) to 16.7 J g−1 for the HMT-modified sample. The dual-modified samples resulted in a lower gelatinisation temperature range and a decrease in enthalpy change; 4.1 J g−1 was the lowest value. The chemometric approach resulted in a better understanding of the behaviour of the samples modified by dual modification.

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Acknowledgements

The authors are deeply grateful to the Coordination for the Improvement of Higher Education Personnel (CAPES) for scholarship and to C-LABMU-UEPG for the infrastructure.

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Authors and Affiliations

  1. Food Science and Technology Graduate Program, State University of Ponta Grossa (UEPG), Av. Carlos Cavalcanti 4748 Uvaranas Campus, Ponta Grossa, PR, CEP 84.030-900, Brazil

    Luísa Thomaz, Vivian Cristina Ito, Ivo Mottin Demiate, Camila Delinski Bet, Marina Tolentino Marinho, Egon Schnitzler & Luiz Gustavo Lacerda

  2. Graduate Program in Industrial Biotechnology Universidade Positivo (UP), Pedro Viriato Parigot de Souza, 5300 Campo Comprido, Curitiba, PR, CEP 81280-330, Brazil

    Lucca Centa Malucelli & Marco Aurelio da Silva Carvalho Filho

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  1. Luísa Thomaz
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  2. Vivian Cristina Ito
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  3. Lucca Centa Malucelli
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  4. Marco Aurelio da Silva Carvalho Filho
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  9. Luiz Gustavo Lacerda
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Correspondence to Luiz Gustavo Lacerda.

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Thomaz, L., Ito, V.C., Malucelli, L.C. et al. Effects of dual modification on thermal, structural and pasting properties of taro (Colocasia esculenta L.) starch. J Therm Anal Calorim 139, 3123–3132 (2020). https://doi.org/10.1007/s10973-019-08728-1

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  • DOI: https://doi.org/10.1007/s10973-019-08728-1

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