Effect of lipid types on complexation and some physicochemical properties of bambara groundnut starch

Abstract

This study investigated the effect of stearic acid, linoleic acid, and lysophosphatidylcholine on complex formation and physicochemical properties of bambara starch in comparison with potato starch. The complexation index reached maximum at 2% lipid concentration. Bambara starch complexed better with stearic acid than with linoleic acid and lysophosphatidylcholine. A similar trend was observed for potato starch but to a lesser extent. All lipids significantly reduced the peak and setback viscosities of bambara starch, but increased the final viscosity. Pasting of bambara and potato starches with lipids resulted in the formation of type‐I V‐amylose complexes, with melting temperatures ranging from ∼98 to 102°C. X‐ray diffraction of these complexes showed the crystalline V‐amylose pattern with a major peak at 2 Θ = 19.9° and minor peaks at 2 Θ = 7.4° and 12.9°. Modification of bambara starch with lipids resulted in reduced digestibility, suggesting their potential application in formulating foods for the management of diabetes.