Properties of Arrowroot Starch Treated with Aqueous HCl at Ambient Temperature

Authors

  • J.K. John,

    1. Authors John and Raja are with Regional Research Laboratory, CSIR, Trivandrum-695 019, India. Authors Rani and Moorthy are with the Central Tuber Crops Research Institute, ICAR, Trivandrum-695 017, India. Author Eliasson is with the Dept. of Food Technology, Univ. of Lund, Sweden. Direct inquiries to S.N. Moorthy (E-mail: moorthy@ctcri.ren.nic.in).
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  • K.C.M. Raja,

    1. Authors John and Raja are with Regional Research Laboratory, CSIR, Trivandrum-695 019, India. Authors Rani and Moorthy are with the Central Tuber Crops Research Institute, ICAR, Trivandrum-695 017, India. Author Eliasson is with the Dept. of Food Technology, Univ. of Lund, Sweden. Direct inquiries to S.N. Moorthy (E-mail: moorthy@ctcri.ren.nic.in).
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  • S. Rani,

    1. Authors John and Raja are with Regional Research Laboratory, CSIR, Trivandrum-695 019, India. Authors Rani and Moorthy are with the Central Tuber Crops Research Institute, ICAR, Trivandrum-695 017, India. Author Eliasson is with the Dept. of Food Technology, Univ. of Lund, Sweden. Direct inquiries to S.N. Moorthy (E-mail: moorthy@ctcri.ren.nic.in).
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  • S.N. Moorthy,

    1. Authors John and Raja are with Regional Research Laboratory, CSIR, Trivandrum-695 019, India. Authors Rani and Moorthy are with the Central Tuber Crops Research Institute, ICAR, Trivandrum-695 017, India. Author Eliasson is with the Dept. of Food Technology, Univ. of Lund, Sweden. Direct inquiries to S.N. Moorthy (E-mail: moorthy@ctcri.ren.nic.in).
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  • A. Eliasson

    1. Authors John and Raja are with Regional Research Laboratory, CSIR, Trivandrum-695 019, India. Authors Rani and Moorthy are with the Central Tuber Crops Research Institute, ICAR, Trivandrum-695 017, India. Author Eliasson is with the Dept. of Food Technology, Univ. of Lund, Sweden. Direct inquiries to S.N. Moorthy (E-mail: moorthy@ctcri.ren.nic.in).
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  • The authors are grateful to Dr. U. Shyamaprasad, Scientist, and Sri Guruswamy, Senior Technical Assistant of the X-ray Group, Structural Ceramics Division of RRL, for their invaluable help rendered in the diffraction studies. The authors are also indebted to the Department of Food Technology, Lund University, Lund, Sweden, for extending all the facilities for the DSC studies. We sincerely acknowledge the interest and encouragement of Dr. G. Vijay Nair, Director of the Regional Research Laboratory, during the course of the study.

Abstract

Arrowroot starch was acid-treated using 2.2 M HCl at 29 to 30° C for durations of 0 to 72 h, and properties of the control and modified samples were compared. Increasing length of acid treatment produced a progressive decline in amylose blue value, intrinsic viscosity, and swelling power, as well as an increase in free sugars and solubility. Differential scanning calorimetry (DSC) studies highlighted changes effected by acid-treatment in the gelatinization behavior of the starch samples. Gel permeation chromatography (GPC) studies on 32- and 72-h acid-treated samples indicated a greater proportion of dextrins with a higher percentage of reducing sugars, compared to the control. While X-ray diffraction data suggested minor changes in the crystal phase impacted by acid-treatment, in vitro digestibility of both control and acid-treated samples did not show any appreciable change in overall patterns.

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