In vitro digestibility and pasting properties of epichlorohydrin modified cassava starch

Abstract

The objective of this work was to analyze the influence of epichlorohydrin concentration and reaction time on the food-grade resistant starch production and its pasting properties by using native cassava starch from Misiones-Argentina origin. Cassava starch was modified using epichlorohydrin (0.30% and 0.15%) during 4 or 8 h. Digestibility was evaluated by determining resistant starch as total dietary fiber. Pasting properties and the cross-linking degree were studied using a micro-viscoamylograph Brabender. Resistant starch content was not influenced by epichlorohydrin concentration and reaction time. Cross-linking was detected at higher reaction times (8 h) and epichlorohydrin concentrations (0.30%), where a decrease in viscosity peaks by more than 80% was observed. Both pasting temperature and breakdown were increased, while a decrease in retrogradation was detected. Starches can be suitable for different food applications. This is because of the ability to modify its pasting properties and the invariability of the in vitro digestibility of cassava starch as a result of using epichlorohydrin (at concentrations approved by local and regional legislation) and reaction times of 4 and 8 h. Information related to the modification of cassava starch using epichlorohydrin is scarce or not available nowadays in literature.