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Application of microwave and hydrothermal treatments for modification of cassava starch of Manipur region, India and development of cookies

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Abstract

The cassava (Manihot esculenta) root provides sustainable cheap source of starch that can be modified using microwave and hydrothermal treatments. The modified starch is of great demand in the market for its varied food applications. The microwave modified wet milling dry chips starch, microwave modified pulp starch (MD-PS), microwave modified dry chips starch were the microwave treated starch obtained from starches of pulp starch (PS), wet milling dry chips starch and dry milling dry chips starch, respectively. On the other hand, by using hydrothermal treatment followed by freeze-drying in PS gave autoclave freeze-dried 10% PS (AF-10PS), autoclave freeze-dried 20% PS (AF-20PS). The physicochemical and functional properties of the samples were investigated. The calorific value of modified starch was found to be 341–358 kcal/100 g. The microwave-modified starch lowered true densities as compared to hydrothermal treated starch. FT-IR spectra of microwave-modified starch confirmed six prominent peaks between 4500–500 cm−1. Thermal treatment affected the digestibility and found lower digestion resistibility in modified starch compared to native starch. The structures of the starch granules were more enzymatically susceptible in hydrothermally modified starch. The microwave-modified starch resulted higher resistant starch as compared to hydrothermally modified starch. The cookies quality using MD-PS was checked by developing with 10–40% level of substitution of wheat flour. Overall cookies acceptability was found above sensory score 5. This study will help to provide functional ingredients that serve health benefit beyond nutrition.

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Acknowledgment

The financial help received from the University Grants Commission (UGC), New Delhi in the form of NET-JRF (No. 1474/NET-DEC.2013) is duly acknowledged.

Funding

No research funding was received externally but the host institute Tezpur University, Assam helped in the work. The 1st Author got Fellowship for her PhD research work from UGC, New Delhi.

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Authors and Affiliations

  1. Department of Food Engineering and Technology, Tezpur University, Tezpur, Assam, India

    Singamayum Khurshida & Sankar Chandra Deka

Authors
  1. Singamayum Khurshida
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  2. Sankar Chandra Deka
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Contributions

Singamayum Khurshida carried out the experiments, wrote the manuscript with support from Sankar Chandra Deka (Supervisor), and prepared the samples. Ms. Khurshida conceived the original idea. Sankar Chandra Deka (Supervisor) helped in every technical aspect and monitored the research work and in the whole project he supervised wherever it was required.

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Correspondence to Sankar Chandra Deka.

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Khurshida, S., Deka, S.C. Application of microwave and hydrothermal treatments for modification of cassava starch of Manipur region, India and development of cookies. J Food Sci Technol 59, 344–354 (2022). https://doi.org/10.1007/s13197-021-05020-9

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  • DOI: https://doi.org/10.1007/s13197-021-05020-9

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