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Influence of the extrusion process on the technological properties of hydroxypropylated cross-linked cassava starch

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Abstract

Native cassava starch shows limited technological performance, due to considerable cohesiveness and sensitivity to mechanical shear, low pH values and high temperatures. One alternative to overcome these limitations is hydroxypropylation cross-linking, but high temperature/high pressure processes can change the potential applications of these starches. The aim of this study was to analyze the influence of the extrusion process, as a pre-gelatinization method, on the technological properties of hydroxypropilated cross-linked cassava starch. The starch was pre-gelatinized according to a central composite design with two independent variables (x1 = die temperature; and x 2 = moisture content). The dependent variables analyzed by Response Surface Methodology were swelling power and solubility (at 50, 70 and 90 °C), cold viscosity, peak viscosity, breakdown, final viscosity, setback, hardness, fracturability, elasticity, cohesiveness, gomositivity, mastigability and resilience, and showed that the independent variables influenced the quality of the pre-gelatinized products with respect to the peak viscosity and cohesiveness (P < 0.05). The thermal properties of the hydroxypropilated cross-linked cassava starch and the trials with the extreme levels of the independent variables were also evaluated. Of the independent variables, the moisture content had the greatest effect on the quality of the pre-gelatinized and hydroxypropilated cross-linked cassava starch.

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Acknowledgments

This research was supported by CAPES and CNPq. The authors are grateful to Cia Lorenz for providing the hydroxypropylated cross-linked cassava starch.

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Authors and Affiliations

  1. Federal Institute Sul Rio-grandense of Education, Science and Technology, Avenida Leonel de Moura Brizola, 2501, Zip Code: 96.418-400, Bagé, RS, Brazil

    Leandra Zafalon Jaekel

  2. Department of Food Technology, University of Campinas, Rua Monteiro Lobato, 80, POBox 6121, Zip Code 13083-862, Campinas, SP, Brazil

    Marcio Schmiele & Yoon Kil Chang

  3. Center of Chemistry, Pharmaceutic and Food Science, Federal University of Pelotas, Campus Capão do Leão, POBox 354, Zip Code 96010-900, Pelotas, RS, Brazil

    Rosane da Silva Rodrigues

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  1. Leandra Zafalon Jaekel
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  2. Marcio Schmiele
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  3. Rosane da Silva Rodrigues
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  4. Yoon Kil Chang
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Correspondence to Leandra Zafalon Jaekel.

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Jaekel, L.Z., Schmiele, M., da Silva Rodrigues, R. et al. Influence of the extrusion process on the technological properties of hydroxypropylated cross-linked cassava starch. J Food Sci Technol 52, 7305–7312 (2015). https://doi.org/10.1007/s13197-015-1804-5

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  • DOI: https://doi.org/10.1007/s13197-015-1804-5

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