Talipot starch obtained from the trunk of talipot palm (Corypha umbraculifera L.) is starch with a high yield (76 %) and high amylose content (28.13 %). Resistant starch (RS) possesses varied physiological benefits by acting as a dietary fiber and reduces the risk of many degenerative diseases. The process of starch esterification considerably increases the RS and improves other starch characteristics like reducing gelatinization temperature and retrogradation tendency. In the present study, talipot starch was esterified with two organic acids; lactic acid and acetic acid. By the introduction of the ester group (C = O), the modified starch showed a significant reduction (p ≤ 0.05) in amylose content, relative crystallinity, and swelling power of starch. The lactic acid and acetic acid modified starch showed a significant decrease (p ≤ 0.05) in syneresis value, gelatinization temperature and peak viscosity. Lactic acid showed a higher impact on starch characteristics and RS formation than acetic acid between the organic acids. Esterified talipot starch with a comparatively high yield can be used in the preparation of low-calorie foods.
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Influence of organic acids on a non-conventional starch from Corypha umbraculifera L. to improve its functionality and resistant starch content
Published: 14 October 2021 by MDPI in The 2nd International Electronic Conference on Foods - "Future Foods and Food Technologies for a Sustainable World" session Innovative Food Additives and Ingredients
Keywords: Lactic acid; acetic acid; resistant starch; retrogradation tendency; ester groups; low-calorie foods