Volume 19, Issue 130 (2022)                   FSCT 2022, 19(130): 197-212 | Back to browse issues page


XML Persian Abstract Print


Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Mohammadi S, Alimi M, Shahidi S, Shokoohi S. Physicochemical and functional properties of modified amaranth starch with adipic acid and acetic anhydride mixture. FSCT 2022; 19 (130) :197-212
URL: http://fsct.modares.ac.ir/article-7-63367-en.html
1- Ayatollah Amoli Branch, Islamic Azad University
2- Ayatollah Amoli Branch, Islamic Azad University , ahooora_mazdak@yahoo.com
3- Chemical, Polymeric and Petrochemical Technology Development Research Division, Research Institute of Petroleum Industry
Abstract:   (1027 Views)
This study aimed to investigate the effect of chemical modification with adipic acid/acetic anhydride mixture (1:30) on the physicochemical and functional properties of amaranth starch and also to determine the optimal conditions for amaranth starch chemical modification with the mentioned mixture. Amaranth starch was isolated and then modified under nine different treatments designed by the Taguchi method using three main chemical modification factors, including the mixture of adipic acid /acetic anhydride concentration (4%, 6%, and 8%), reaction time (60, 90 and 120 min) and suspension pH (8, 8.5 and 9). Swelling power, solubility, color, paste clarity, thermal properties, freeze-thaw stability, and apparent viscosity of starch samples were investigated. Modification optimal conditions were determined using Taguchi analysis and the related percentage deviation (RPD) method. The result obtained from this study showed that the chemical modification significantly changed the physicochemical and functional properties of amaranth starch. Adipic acid/ acetic anhydride mixture improved the swelling power, solubility, viscosity, and paste clarity of modified starch than native. Modified starch powders showed more lightness, less yellowness, and redness in color. Chemical modification reduced gelatinization temperatures, gelatinization enthalpy, and freeze-thaw stability. However, since other food components such as sugars, salt, hydrocolloids, etc., influence the freeze-thaw stability of starch, the possibility of modified amaranth starch utilization as a stabilizer, thickener, or fat replacer in food products with the mentioned mixture needs additional research is required to be conducted. The optimum modification conditions were a concentration of 6%, a reaction time of 120 minutes, and a pH of 9.
Full-Text [PDF 480 kb]   (415 Downloads)    
Article Type: Original Research | Subject: Food formulations
Received: 2022/08/5 | Accepted: 2022/10/30 | Published: 2022/12/1

Add your comments about this article : Your username or Email:
CAPTCHA

Send email to the article author


Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.