FUNCTIONAL AND PASTING PROPERTIES OF SUCCINYLATED COCOYAM (Xanthosoma sagittifolium) STARCH: AN INSIGHT INTO ITS POTENTIAL INDUSTRIAL APPLICATIONS
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Date
2024-09-05
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Abstract
The recent increase in starch utilization for food and other applications demands
research into other potential sources of starch. Hence, starch isolated from cocoyam corm, was
succinylated and the functional and pasting properties were determined, to provide an insight into
its potential applications. The succinylation was done by blending the cocoyam starch (CS) with
succinic anhydride (SA), using the central composite rotatable design of the Design Expert
software. The succinylated and native cocoyam starches were evaluated for their functional and
pasting properties using standard methods. The 39.64 g CS: 7.50 M SA succinylated starch differed
significantly from the native cocoyam starch in all the functional properties except swelling power.
However, a succinylated starch of comparable functional and pasting properties to that of the
native cocoyam starch was produced from the blends of 100.00 g CS and 3.00 M SA. Additionally,
succinylation had a significant effect on all the pasting properties of the starch samples. The
pasting properties of 50.00 g CS: 3.00 M SA (except breakdown viscosity), 39.64 g CS: 7.50 M SA
(except pasting temperature), 110.36 g CS: 7.50 M SA (except peak viscosity), and 50.00 g CS:
12.00 M SA (except peak viscosity) succinylated starches were significantly different from the
native cocoyam starch. Therefore, the succinylated cocoyam starch could find applications as a
binder, thickener, stabilizer, and emulsifier in the food industries, depending on the level of
succinylation.
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Awoyale, W., Oyebanji, A. A. and Irondi, E. O. (2024). Functional and Pasting Properties of Succinylated Cocoyam (Xanthosoma sagittifolium) Starch: An Insight into its Potential Industrial Applications. Food and Environment Safety, 23(3): 171-185.