Food Hydrocolloids 52 (2016) 175e182

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Food Hydrocolloids
journal homepage: www.elsevier.com/locate/foodhyd

Effect of hydrocolloids and dry heat modication on physicochemical,

thermal, pasting and morphological characteristics of cassava
(Manihot esculenta) starch
D. Chandanasree a, Khalid Gul b, C.S. Riar a, *
a
Department of Food Engineering & Technology, Sant Longowal Institute of Engineering & Technology, Longowal, Punjab 148106, India
b
Department of Processing & Food Engineering, Punjab Agricultural University, Ludhiana 141004, India

a r t i c l e i n f o a b s t r a c t

Article history: In the present study, modication of cassava starch was carried out by carboxy methyl cellulose along
Received 30 August 2014 with sodium alginate followed by dry heating at 130
C for 2e4 h. The purpose of starch modication
Received in revised form using natural ingredients was to study the characteristics which are indicators of broader application of
5 June 2015
starch otherwise achieved by chemical modications of being considered non-natural. Physicochemical,
Accepted 15 June 2015
Available online 2 July 2015
pasting, thermal and morphological characteristics are chosen to explore the effect of modication on
starch. Water and oil binding capacities as well as paste clarity increased whereas solubility and swelling
power decreased signicantly due to modication with hydrocolloids and dry heating. Pasting charac-
Keywords:
Cassava starch
teristics such as peak and nal viscosities increased signicantly with carboxy methyl cellulose and dry
Modication heating both, whereas with sodium alginate similar effect was admitted only after dry heating. The
Ionic gums setback and breakdown of starch was also controlled signicantly due to modication. Modication had
Dry heating a negative signicant effect on thermal properties of starch such as To, Tp, Te and DH. Scanning electron
Functional properties micrographs revealed some surface cracking due to heat treatment which got diminished after prolonged
heating and gum addition. Starch granules got agglomerated as a result of gum addition and initial
heating because of leaching of amylose as well as due to decreased granule interspacing but the effect
was reversed upon further heating. Granules cluster formation and agglomeration was more pronounced
in carboxy methyl cellulose modication as compared to sodium alginate.
2015 Elsevier Ltd. All rights reserved.

1. Introduction degradable plastics apart from its general use in food processing
industries (Wani et al., 2012). Starches, including tuber starch are
Cassava (Manihot esculenta: Crantz) also called Tapioca is widely used in both food and non-food applications. Starch also
cultivated in more than 100 countries all over world for its carbo- nds its application in the packaging industry in the form of bio-
hydrate rich tuber and as a dietary source of energy for around 500 plastics (edible lm). With increasing industrial demand for
million people (Jisha, Padmaja, Moorthy, & Rajeshkumar, 2008). starches, there is need to explore new and alternative sources of
Cassava offers an immense scope as a food, feed and industrial raw starch. Tropical root and tuber crops could offer this opportunity as
material for starch. It can be boiled or baked and consumed as daily these crops are rich in starch (Wickramasinghe, Takigawa,
food. The major proportion of cassava root is starch which is one of Matsuura-Endo, Yamauchi, & Noda, 2009).
its most important economic factors. Starch, a natural biopolymer, Cassava starch has gained importance as one of the most
is the most abundant storage carbohydrate in plant food and has important raw material in food and allied industries. It is used in
long since been used in food and other industrial applications. extruded snacks for improving expansion, as a thickener in prod-
The demand of starch has increased enormously in recent years ucts like soups, sauces, fruit pies, puddings, in processed baby foods
as starch is being used widely in production of bio-ethanol and bio- as a ller material and bonding agent in biscuit and confectionary.
Cassava starch can perform most of the functions of maize, rice and
wheat starches (Tonukari, 2004). It has a bland taste with desirable
textural characteristics and can easily be extracted using a simple
* Corresponding author.
E-mail address: [email protected] (C.S. Riar).
process as compared to other starches (Gunorubon & Kekpugile,

http://dx.doi.org/10.1016/j.foodhyd.2015.06.024
0268-005X/ 2015 Elsevier Ltd. All rights reserved.
176 D. Chandanasree et al. / Food Hydrocolloids 52 (2016) 175e182

Table 1
Treatments for modication of cassava starch with ionic gums and dry heating.

Sample (notations) Starch (g) Treatments

CMC (w/w) Sodium alginate w/w) Heating temperature (
C) Heating duration (hrs)

C 50 e e e e
S2 50 e e 130 2
S4 50 e e 130 4
SS0 39.6 e 0.4 e e
SS2 39.6 e 0.4 130 2
SS4 39.6 e 0.4 130 4
CS0 39.6 0.4 e e e
CS2 39.6 0.4 e 130 2
CS4 39.6 0.4 e 130 4

2012). Cassava starch has high viscosity, clarity and stability in mixing of starch and gums, processes accompanied by heating such
acidic food materials, intermediately resistant to freezing, thus as jet-cooking and extrusion can be used to provide new func-
making it suitable for applications such as thickeners and stabi- tionality to mixture products (Fanta, Shogren, & Saleh, 1999).
lizers in baby foods as a ller material and bonding agent in con- Accordingly, the present study was carried out to investigate the
fectionary and biscuit industries, for brightness and weight of the effects of modication with ionic gums (carboxy methyl cellulose &
cloth (Dufour, Hurtado, & Wheatley, 2000; Tonukari, 2004). sodium alginate), with or without dry heating on physicochemical,
Starch sources with desirable physico-chemical properties morphological, thermal, pasting and morphological characteristics
(syneresis, turbidity, freeze thaw stability) are continuously of cassava starch.
explored by scientists with an aim that chemical modications can
be avoided (Wani et al. 2013). Therefore, characterization of 2. Materials & methods
different starches is of great importance to select the starch for
product specic end use. However, in many applications the Cassava roots were purchased from local market in Andhra
properties of native starch are not optimal and starch has to be Pradesh, India. Sodium alginate and carboxy methyl cellulose being
modied using additives or ingredients in order to improve its ionic gums as compared to other non-ionic gums were used for
functional properties (Raina, Singh, Bawa, & Saxena, 2006). Starch present study. Carboxy methyl cellulose was procured from Central
modication not only decreases retrogradation, gelling tendencies Drug House (CDH) Laboratory Reagents, New Delhi and Sodium
of pastes and gel syneresis but also improves paste clarity and Alginate was procured from S. D. Fine Chemicals Ltd, Mumbai, In-
sheen, paste and gel texture, lm formation and adhesion (BeMiller, dia. All the chemicals used in this study were of analytical grade.
1997). Addition of proper amount of hydrocolloid (xyloglucan) can
enhance the textural properties and stability of starch products 2.1. Methods
during prolonged storage (Temsiripong, Pongsawatmanit, Ikeda, &
Nishinari, 2005), increases the viscosity and inuences on the 2.1.1. Isolation of starch
gelatinization and retrogradation characteristics of starch Starch was isolated from cassava with slight modications to the
(Abdulmola, Hember, Richardson, & Morris, 1996). method of Vanna, Khajee, and Thanachan (2005). After grading,
Dry heat modication of starch with or without ionic gums cassava of similar size were selected, peeled manually and cut into
followed by dry heating at high temperature for xed time could be 2 mm thick pieces, dipped for 30 min in 1% (w/v) aqueous solution
an alternative to chemical modication which may yield a func- of KMS (potassium meta bisulphite) containing 0.25% (w/v) citric
tionality equivalent to that obtained by chemical modication (Lim, acid. Representative sample of 1 kg cassava was ground (macer-
BeMiller, & Lim, 2006). The dry heating involves the alteration of ated) in a blender with 2 L of 0.2% NaOH. The homogenate was
the physicochemical characteristics such as viscosity, swelling po- ltered through a 75 mm mesh sieve and centrifuged at 3000 g for
wer, solubility, color of the native starch which improves its func- 30 min at 10
C in a laboratory centrifuge (C-24, BL; Remi Labora-
tional characteristics that could be used to tailor starch for specic tory Industries, Mumbai, India). The sediment recovered was again
food applications such as texturizing, ller, coating and whitening suspended with two volumes of water (for washing) and centri-
agent (Hermansson & Svegmark, 1996). Heat-moisture treatment fuged again. Washing steps for starch samples were repeated until a
has been extensively studied as a physical method for starch clear supernatant was obtained and traces of alkali were no longer
modication, but heat treatment of starch under dry conditions has found by phenolphthalein addition. Starch solution was ltered
been studied only rarely. Seguchi and Yamada (1988) found that the through Bchner funnel under vacuum to remove the water. The
hydrophobic nature of wheat starch can be enhanced by heating starch cake was dried in a cabinet drier at 40
C to about 10%
starch at 120
C for several hours. Instead of the simple aqueous moisture content. Starch was ground gently in a lab grinder and

Table 2
Compositional analysis of native and modied cassava starch.a

Parameter (%) (wb) C S2 S4 SS0 SS2 SS4 CS0 CS2 CS4

Moisture 9.34 0.2a 4.66 0.1b 4.63 0.2b 9.35 0.3a 4.21 0.2d 4.11 0.6d 9.37 0.2a 4.89 0.1b 4.56 0.3c
Ash 0.34 0.02c 0.36 0.01c 0.33 0.01c 0.68 0.02a 0.65 0.01a 0.64 0.01a 0.56 0.01b 0.53 0.02b 0.57.02b
Starch 88.82 0.01c 93.10 0.02b 93.65.0.04a 88.73 0.02c 94.35 0.03a 94.61 0.00a 88.40 0.00c 92.89 0.02b 92.88 0.01b
Amylose (%/100 g starch) 25.97 0.0a 25.67 0.2a 25.15 0.2b 24.75 0.1c 24.27 0.1d 24.10 0.0d 24.66 0.3c 24.19 0.1d 23.80 0.1e
Amylose/amylopectin ratio 0.347 0.345 0.332 0.348 0.338 0.321 0.343 0.330 0.319

Means in the same rows with same small letter superscripts do not differ signicantly (p  0.05).
a
(n 3).
 D. Chandanasree et al. / Food Hydrocolloids 52 (2016) 175e182 177

Table 3
Physicochemical characteristics of native and modied cassava starch.a

Parameter (%) C S2 S4 SS0 SS2 SS4 CS0 CS2 CS4

Solubility 18.12 0.3b 17.65 0.2c 17.26 0.1d 19.75 0.3a 17.95 0.5b 17.21 0.2d 19.84 0.1a 18.30 0.4b 17.05 0.2e
Swelling power 8.71 0.2a 7.72 0.3b 7.49 0.6b 8.82 0.3a 7.11 0.1c 6.86 0.7d 8.91 0.5a 7.04 0.4c 6.54 0.3e
Paste clarity (%T) 45.9 0.1a 44.5 0.6b 43.3 0.2d 45.7 0.1a 44.2 0.3c 44.6 0.4b 44.7 0.2b 43.9 0.2c 43.0 0.1d
Water binding capacity 176.8 0.5h 179.3 0.1g 181.9 0.1f 181.3 0.2f 185.8 0.7d 187.7 0.3c 184.6 0.6e 189.7 0.1b 198.9 0.4a
Oil binding capacity 125.6 0.1f 152.1 0.1d 155.4 0.2c 147.3 0.4e 151.1 0.6d 154.1 0.3c 157.2 0.1b 158.3 0.3b 162.1 0.4a

Means in the same rows with same small letter superscripts do not differ signicantly (p  0.05).
a
(n 3).

Table 4 2.2. Physico-chemical properties

Thermal parameters of native and modied cassava starch samples.a

Sample To (
C) Tp (
C) Te (
C) DH(J/g) Moisture and ash contents were determined according to AOAC
C 61.48 0.3 b
71.19 0.5b
84.07 0.5a 2.72 0.3a
(1995) methods. The total starch was determined by the method of
S2 60.94 0.1c 69.48 0.3c 80.81 0.7c 1.32 0.5c Chiang and Johnson (1977). Amylose content was determined as
S4 60.49 0.4c 69.44 0.2c 79.86 0.3d 0.96 0.2d per the method described by Scott, Hugh, and Colin (1998).
SS0 62.43 0.2a 72.81 0.6a 82.96 0.3b 2.98 0.3a Swelling power (SP) and solubility were determined with slight
SS2 60.78 0.6c 69.45 0.2c 78.34 0.1e 1.23 0.1c
modications to the methods described by Wang et al. (2010). The
SS4 58.09 0.2e 69.82 0.3d 77.14 0.6f 0.94 0.5d
CS0 62.67 0.3a 73.10 0.2a 79.89 0.4d 2.01 0.6d clarity (% transmittance at 650 nm) of starch paste was determined
CS2 59.46 0.5d 68.74 0.3e 75.98 0.2g 1.71 0.8b with slight modications (the % transmittance of only fresh starch
CS4 57.61 0.3f 66.59 0.4f 73.74 0.2h 0.66 0.5e sample was determined) to the method described by Sandhu,
Means in the same columns with same small letter superscripts do not differ Singh, and Lim (2007). Water and oil binding capacities of starch
signicantly (p  0.05). were determined using the modied method as described by
To: Onset gelatinization temperature; Tp: Peak gelatinization temperature; Te: End Medcalf and Giles (1965).
point temperature, DH: Enthalpy.
a
(n 2).
2.3. Thermal properties

passed through 100 mesh sieve, packed in airtight plastic container Thermal properties of native and modied cassava starches
and stored under refrigerated conditions at 4
C for further use. were studied by Differential Scanning Calorimeter (DSC821) of
Cryoll and Autosampler, Mettler Toledo equipped with a thermal
analysis data station. Starch (3 mg, db) was loaded into a 40 mL
capacity aluminum pan, and distilled water was added with the
2.1.2. Modication of starch help of Hamilton micro syringe to achieve a starchewater sus-
Modication of cassava starch was carried out by dry heating of pension containing 70% water. Pans were hermetically sealed and
starch with or without ionic gums such as sodium alginate and allowed to stand for 2 h at room temperature before heating in DSC.
carboxy methyl cellulose addition as per the method described by The DSC was calibrated using indium, and an empty aluminum pan
Lim, BeMiller, Han, and Lim (2002). Treatment models for modi- was used as reference. Sample pans were heated at a rate of 10
C/
cation of starch are shown in Table 1. Initially sodium alginate or min from 20 to 100
C. The parameters of onset (To), peak (Tp),
carboxy methyl cellulose, (0.4 g) were slowly added in distilled conclusion (Tc) temperatures and enthalpy (DH) of gelatinization
water (70 ml) with vigorous stirring using magnetic stirrer. Starch were calculated directly from the DSC curves using thermal analysis
(39.6 g) each was added to the prepared gum solutions and the data station supplied with the instrument.
dispersion was stirred continuously for 30 min at room tempera-
ture. Separately prepared dispersions were transferred into a glass 2.4. Pasting properties
dish and dried at 45
C in an oven to a moisture content of about
10%. After that the dried starch:gum mixture was heated in an Pasting properties were determined by rapid visco-analyzer
electric oven at 130
C for 2 h and 4 h durations separately in two (RVA) of Starch Master TM; model N17133; Newport Scientic
lots. The starch sample itself was concurrently dry heat treated Pvt. Ltd., Warriewood, Australia. The test prole standard was used
without gum under identical conditions. for determination of pasting characteristics. Cassava starch sample

Table 5
Pasting parameters of native and modied cassava starch samples.a

Sample PV (mPa s) TV (mPa s) BV (mPa s) FV (mPa s) SV (mPa s) Peak time (min) Pasting temp (
C)

C 3995 6.36g 1430 0.5f 2565 1.92g 4232 5.88h 2802 1.14g 4.33 0.2a 71.43 0.6b
S2 4556 4.91d 2066 1.9d 2490 0.75f 4683 2.54f 2617 3.22c 3.60 0.3b 70.35 0.2c
S4 4667 0.83d 2324 9.7d 2343 3.83d 4969 3.25d 2645 1.11i 3.74 0.1b 70.34 0.1c
SS0 3898 1.88f 1419 11.2e 2479 1.88h 4573 2.11g 3154 1.02b 4.82 0.1a 73.40 0.4a
SS2 4612 2.35d 2238 7.8c 2374 1.41e 4842 8.71e 2604 1.80f 3.73 0.2b 70.23 0.3c
SS4 4924 0.71c 2593 2.66b 2331 2.44c 5033 2.12b 2540 1.51h 3.73 0.1b 70.25 0.2c
CS0 4355 0.26e 2175 1.21c 2280 1.83h 4523 5.33f 2448 0.95e 4.67 0.2a 73.45 0.3a
CS2 4776 1.9b 2641 2.12b 2135 3.64b 5218 2.11c 2677 1.44d 3.67 0.2b 69.35 0.3e
CS4 4912 3.7a 2848 3.56a 2064 2.26a 5375 1.16a 2527 2.76a 3.87 0.1b 68.22 0.4d

Means within the same columns with small letter superscripts do not differ signicantly (p  0.05).
PV Peak viscosity, TV Trough viscosity, BV Breakdown viscosity, FV Final viscosity, SV Set back viscosity.
a
(n 3).
178 D. Chandanasree et al. / Food Hydrocolloids 52 (2016) 175e182
 D. Chandanasree et al. / Food Hydrocolloids 52 (2016) 175e182 179

(3 g) was dispersed in water (25 ml) and stirred in an RVA container modication and also due to dry heating effect on the starch. There
initially at 960 rpm for 10sec and nally at 160 rpm for the was also a signicant difference in starch contents among different
remaining test. The temperature prole was started from 50
C for modied starch samples themselves and as compared to control
1 min followed by a linear temperature ramp to 95
C in 3 min and starch sample. These variations may be due to starch modications
42sec, holding for 2 min and 30sec, cooling the system to 50
C in either due to heat treatment alone or in combination with gums.
3 min. The following data was recorded: peak viscosity (PV); tem- The swelling power and solubility differs signicantly (p  0.05)
perature at which peak viscosity was reached (Ptemp); viscosity at among modied starch samples themselves and when compared to
the end of hold time at 95
C or hot paste viscosity (HPV); viscosity the control starch sample. It has been reported in the literature that
at the end of the hold time at 50
C or cold paste viscosity (CPV). the solubility was contributed by the amylose, and the swelling
power by the content of amylopectin (Tester & Morrison, 1990).
2.5. Morphological characteristics Cassava starch having high amylose content therefore exhibited
higher swelling power in general, however due to starch modi-
Morphological characteristics of native and modied cassava cation solubility either increased or decreased as is seen in samples
starches were studied by scanning electron microscope (SEM) (Jeol CS0 and CS4. Results also indicated that the solubility of starch
JSM-7500, Joel Ltd, Tokyo, Japan). Starch granules were placed on decreased as the heating time was increased and more effect was
SEM stub using double-sided cellophane tape and then coated with pronounced in carboxy methyl cellulose modied starches. This
gold. An accelerated potential of 10 KV was used during micro- may be due hydrocolloids interactions with the amylose outside
graphic examination. the starch granules to produce a more complex matrix of amylose
and hydrocolloid that surrounded the gelatinized granules (Kruger,
2.6. Statistical analysis Ferrero, & Zaritzky, 2003). However, the results for solubility were
contrary upon modications for other tuber starches as reported by
Experimental data was analyzed by analysis of variance Singh, Singh, Bawa, and Saxena (2009). Lim, BeMiller, and Lim
(ANOVA), and means were compared using Duncan's multiple (2003) reported that ester bond could be formed between the
range tests with signicance dened at p  0.05. All statistical starch and carboxy methyl cellulose when the starch and gum
analysis was performed using commercial statistical package SPSS mixture is being dry-heated. According to Gallant, Bouchet, and
(16.0, Chicago, IL, USA). Baldwin (1997) starch granules get organized in a manner that
they have radial channels to be predominantly composed of semi-
3. Results & discussions crystalline or amorphous material. Through these channels
amylose can leak out from the granules during gelatinization. These
The compositional analysis and physico-chemical properties of structural alterations may be responsible for decrease in solubility
native and modied cassava starches are shown in Tables 2 and 3. upon modication of starch.
Dry heating of starch with or without gum caused signicant effect The modication of starch with carboxy methyl cellulose caused
on its moisture content. The control starch sample and sample a signicant decrease in the solubility as compared to sodium
containing gum without heat treatment showed signicantly alginate which makes it applicable for avor encapsulation for
(p  0.05) higher moisture content which ranged from 9.34% to controlled release and in biodegradable lm formation for suitable
9.37% as compared to dry heat treated starch samples which were packaging applications since restricted solubility is required for
having moisture in the range of 4.11%e4.66%. Addition of gums such applications and for keeping the encapsulated material intact.
inuenced on solute concentration whereas dry heating dissipated The heating of the starch with or without gums exhibited a
radiations and increased the heat radiations effect which caused decrease in the swelling power of all starch samples however in
internal moisture removal from starch granules. This might have starch samples without heat treatment (C, SS0 & CS0), the solubility
caused a decrease in the moisture content of heat modied was comparatively higher. It was reported in the literature that heat
starches. treatments suppressed granule swelling and retarded gelatiniza-
Ash contents varied signicantly (p  0.05) in different modied tion (Ahmad & Williams, 1999). As heating time during modica-
starch samples and when compared to the control starch sample. tion increased, high temperature resulted in starch damage which
The control as well as heat treated starch without gum addition led to restricted swelling of the starch thus reduced swelling power
were having signicantly lower (0.33%e0.36%) ash contents as as was observed in all the starches modied by heat treatment.
compared to gum modied starch samples (0.53%e0.68%). This Similar results were reported in acid modied Indian water
may be due to addition of gums to native starch samples which chestnut starch by Singh et al., (2009).
formed complexes with starch and prevented leaching out of There was signicant difference (p  0.05) in paste clarity
minerals from the modied starch during washing. Starch samples among modied starch samples and when compared with control
modied with sodium alginate showed comparatively higher ash starch. The paste clarity of native cassava starch was 45.9% and
content (0.64e0.68%) as compared to starch modied with carboxy when the starch was heat treated at 130
C paste clarity decreased
methyl cellulose (0.53e0.57%) which may be due to contribution of to 43.0%. The decrease in paste clarity was attributed to the fact that
minerals by the former. when starch suspensions were heated at high temperature, the
The amylose content of control starch samples was signicantly granules ruptured and got dispersed causing leaching out of
higher (25.15e25.97%) as compared to gum modied starch sam- amylose, moreover the long chain of amylose broke down into
ples (23.80%e24.75%). The lower values of amylose in modied shorter chains with increase in heating time and temperature (Lim
starch samples may be due to modication and hindrance to blue et al., 2002). These structural modications along with gums
colored complex formation of amylose as a result of ionic gum bounding of leached amylose outside the granules aided in the

Fig. 1. A) Scanning electron micrographs (SEM) of native cassava starch B) SEM of native cassava starch without gums and after 2 h heating C) SEM of native cassava starch without
gums and 4 h heating D) SEM of cassava starch with sodium alginate modication and without heating E) SEM of cassava starch with sodium alginate modication and 2 h heating
F) SEM of cassava starch with sodium alginate modication and 4 h s heating G) SEM of cassava starch with CMC modication and without heating H) SEM of cassava starch with
CMC modication and 2 h heating I) SEM of cassava starch with CMC modication and 4 h heating.
180 D. Chandanasree et al. / Food Hydrocolloids 52 (2016) 175e182

opaque paste formation. on the specic hydrocolloid applied as reported by Guarda, Rosell,
Water binding capacity reects the water absorption of the Benedito, and Galotto (2004). It is suggested by Alvarez, Fernande z,
starch granule and the degree of association of the molecules and Canet (2008) that ionic charges of both starches and hydro-
within the starch granule (Medcalf & Giles, 1965). Dry heating of colloids such as sodium alginate and carboxy methyl cellulose
cassava starch resulted in a signicant (p  0.05) increase in water addition reduces the gelatinization and thus decreases the onset
binding capacity as compared to the control starch sample as is gelatinization temperature and the enthalpy; however the varia-
indicated in sample S2. The WBC further increased signicantly as tion patterns for Tp and Te were similar for all types of modi-
the heat treatment was increased from 2 h to 4 h, sample S4. Similar cations as per the results. With addition of carboxy methyl
results were reported by Pramodrao and Riar (2014) in other tuber cellulose, the onset temperatures T0 reduced to lowest value of
starches. However, these results were contrary to acid modied 57.61
C after 4 h heating of sample. Similarly, the lowest enthalpy
Indian water chestnut starches as reported by Singh et al., (2009). value of 0.66 J/g was exhibited by starch impregnated with carboxy
The heat modication of starch along with ionic gum might methyl cellulose and heated to 4 h. The decrease in T0, Tp and DH in
have caused an exposure of the hydrophilic group for water binding starch samples with or without gums (carboxy methyl cellulose/
and caused an increase in water binding capacity from 176.8% in sodium alginate) addition followed by heating may be due to heat
native starch to 198.1% in gum modied starches (SS4/CS4). Ac- induced disintegration of starch granules. However, Singh et al.
cording to (Lim et al., 2006) dry heating of starch at elevated (2009) reported an increase in thermal properties in acid modi-
temperature for longer time resulted in the exposure of the hy- ed water chestnut starches as compared to native starch may be
drophilic groups to water binding which caused modication in due to some other reason.
starch functionality. It is conceivable that addition of gums had
introduced carboxyl groups to the system, thus caused a more 3.2. Pasting properties
absorption of the water into matrix and thereby increased water
binding capacity upon gum addition (Gul, Riar, Bala, & Sibian, The overall effect of modication on the pasting properties of
2014). During heating of the starch, the alginate and starch inter- cassava starch is shown in Table 5. There was a signicant (p  0.05)
action provided more surfaces (amorphous region) for the water difference in pasting properties among modied starches and
absorption and with the addition of the carboxy methyl cellulose when compared to control starch.
anionic groups got increased. As a result, the gum and starch It is well known fact that the addition of gum increases the
interaction increased and provided more surfaces (amorphous re- viscosity of starch and inuences on the gelatinization and retro-
gion) for the higher water absorption (Lim et al., 2006). gradation characteristics of starch through strong associations of
Dry heating of starch caused increase in oil binding capacity or amylose with gum (Kowalski, Sikora, Tomasik, & Krystyjan, 2008).
lipophilic character of starch granules. There was signicant vari- Peak viscosity of the starch was affected by the gums addition and
ation (p  0.05) in the oil binding capacities among modied starch the results are in accordance with Alloncle, Lefebvre, Llamas, and
samples and when compared to control starch sample. The oil Doublier (1989), although the presence of gums enhanced the
binding capacity of starch increased from 125.6% in control sample heating affects. Heating of starch resulted in a substantial
(C) to 155.4% in sample-S4 when heated for 4 h without gum improvement in pasting properties however the peak time and
addition. These results are in agreement to the results obtained for pasting temperature decreased signicantly. Starches treated by
other tuber starches by Pramodrao and Riar (2014). Moisture con- this process produced pastes with increased resistance to viscosity
tent of starch before heating along with temperature and duration breakdown as can be seen from the results that breakdown vis-
of heating all affects the oil binding capacity of starch (Seguchi, cosity increased due to heating and gum (alginate) addition may be
1984). Modication with carboxy methyl cellulose increased oil due to a non-cohesive or short texture (Chiu et al., 1999). The
binding capacity of starch to a greater extent as compared to starch increase in paste viscosity due to gum addition followed by dry
modied with sodium alginate may be due to above factors. heating may be due to structural reorientation and weakening of
granular structure of starch during heating (Bhandari & Singhal,
3.1. Thermal properties 2002), and also due to the interactions between gelatinized gran-
ules enhanced by gum addition (Abdulmola et al., 1996). There was
The temperatures and enthalpy of gelatinization of investigated a signicant increase in the peak, trough and nal viscosities and in
starch samples is shown in Table 4. Starch gelatinization is the the same time the breakdown and set back viscosities decreased
collapse (disruption) of molecular orders within the starch granule signicantly when heating time was increased from 2 h to 4 h. This
manifested in irreversible changes in properties such as granular may be due to alteration of amorphous region of granules due to
swelling, native crystalline melting, loss of birefringence, and heating. The enhancements in overall viscosity of starchegum
starch solubilization (Atwell, Hood, Lineback, Varriano-marston, & mixtures could be attributed to the increase in gum concentration
Zobel, 1988). The heat treatment (dry heating of starch) resulted in due to swelling of the starch granules during gelatinization
signicant changes in cassava starch gelatinization behavior. When (Alloncle et al., 1989).
starch without gums was heated, gelatinization temperature Shi and BeMiller (2002) reported that the initial increase in
decreased from 61.48
C in unheated samples to 60.49
C with in- viscosity occurring before pasting of dilute normal maize
crease in heating time from 2 h to 4 h. This may be due to structural starchegum systems is attributed to interactions between certain
disruption of starch granules upon heating. Similar results have leached molecules, primarily amylose, and certain gums, i.e. car-
been reported in corn starch by Lim et al. (2006). The enthalpy boxy methyl cellulose, gellan, xanthan, guar gum and sodium
decreased in native starch after 2 h heating ranged from 2.72 J/g alginate. Heat treatment and addition of ionic gums may have
down to 1.32 J/g. caused a change in the packing arrangement of the starch chains
In the presence of either sodium alginate or carboxy methyl and also have caused partial crystal melting in hydrothermally
cellulose prior to heating, T0 increase was around 1
C which treated starches which resulted in a change in the pasting charac-
decreased further with application of heat treatment. This resulted teristics as compared to native starch. Results also indicated that
in a signicant decrease in DH. The effect occurred as a result of addition of gum such as sodium alginate without heating (sample
weakening of the starch structure due to the inhibition of amylose SS0), there was a signicant decrease in the peak viscosity.
chain associations, although the impact of each effect is dependent The pasting temperature and time decreased signicantly
 D. Chandanasree et al. / Food Hydrocolloids 52 (2016) 175e182 181

(p  0.05) after gum addition followed by heat modication as per (swelling power, solubility, paste clarity, water and oil binding ca-
the results obtained. This was possibly due to increase in starch pacities) studied due to modication methods employed which
crystallinity which was possibly initiated by incipient swelling and predict its utilization in development of various starch based
the resulting mobility of the amorphous granules which facilitated products. Pasting and thermal studies revealed a signicant
ordering of the amylose double helices. Treatment of starch with increasing or decreasing response of modication on characteris-
carboxy methyl cellulose showed signicant changes in the pasting tics such as peak viscosity, gelatinization temperature and
properties of starch as compared to native starch. Starch modied enthalpy, which are important characteristics of starch properties.
with sodium alginate and without heat treatment exhibited lowest Scanning electron micrograph had shown changes in surface
peak viscosity. This may be due to the fact that ionic gums like characteristics of starch granules such as clustering and conglom-
sodium alginate got adhered to the starch granules and net nega- eration, formation of some surface patches which indicated
tive charge prevailed on the surface which prevented water mol- smoothness and decreased viscous nature of starch upon gum
ecules from reaching to starch granules thus delayed starch granule modication followed by prolonged dry heating. Decreased solu-
swelling (Lim et al., 2006). bility of investigated starch can be predicted to be utilized for avor
Heating of starch impregnated with carboxy methyl cellulose or encapsulation for controlled release while reduced swelling power
sodium alginate at 130
C for 2 h, the peak and nal viscosities makes it useful for improvement of texture upon cooking. Also an
increased by 857e1581 mPa s and 1230e1680 mPa s, respectively. increase in viscosity of starch nds its application in product where
This viscosity increase was continuous as the heating period was thickening is required.
enhanced from 2 h to 4 h both in case of carboxy methyl cellulose as
well as sodium alginate, but the increase increment was less after Acknowledgments
4 h heating than that observed initially after 2 h heating. The reason
may be that the ionic gums especially carboxy methyl cellulose Authors acknowledge the laboratory facilities provided by Na-
being reactive in nature got impregnated into the starch in aqueous tional Institute of Pharmaceutical Education & Research, Mohali
solution and thus results an immediate elevation in peak and nal Chandigarh, India and University of Kashmir, Hazratbal, Srinagar
viscosities (Lim et al., 2006). Kashmir.

3.3. Morphological characteristics

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