EFFECT OF TEMPERATURE ON CHEMICAL PROPERTIES OF CASSAVA STARCH

Abstract

Today's tapioca starch is not only a food but also widely used in industries such as food, pharmaceuticals, chemical cosmetics, and light industries such as confectionery, synthetic fibers, edible film preservation, etc. In these applications, cassava starch gelatinized by heating in water is the commonly used processing method. This process leads to the swelling and disintegration of the granules and the dissolution of amylose molecules from the starch granules. Thus, affecting the gelatinization temperature, solubility, swelling capacity, and viscosity of the starch, are important properties that determine the product features produced. DSC thermal analysis diagram shows that tapioca starch has a temperature transition range (Te – To) with initial temperature (To), peak temperature (Tp), and end temperature (Te) during gelatinization. From there, as a basis to survey and evaluate the change of swelling ability, solubility, and viscosity of tapioca starch at the above temperature ranges (Te - To). These properties were also evaluated for their ability to gel, hydrolyze, form films, and interact with starch granules during processing. From there, select the appropriate temperature to control or modify the physicochemical properties of cassava starch for application in food.