Physicochemical and Functional Properties of Low DS Cassava Starch Acetates and Citrates

Abstract

Abstract Physicochemical and functional properties of low degree of substitution (DS) cassava starch citrates and acetates were compared with properties of native cassava starch. Substituted starches have lower ash content and pH, but the solubility in water at room temperature was not significantly different from that of the native starch. Swelling power of the substituted starches was dependent on the extent of substitution. Apparent viscosities were generally lower in starch acetates and citrates than the native starch. The substituted starches had better cooking properties in terms of lower setback viscosity, reduced gelatinization time and better stability at low pHs. Substituted starches also have better colour, improved freeze‐thaw stability and better storage characteristics at room temperature compared to native starch.