Quality of Octenyl Succinylated Cassava Starch and Its Utilization in Reduced-Fat Salad Dressing
Abstract
The study on physical properties (surface granules, solubility and paste clarity) of three differences degree of substitution (DS) octenyl succinylated cassava starch (OSCS; DS value 0.005, 0.010 and 0.015) and native cassava starch (NCS) were carried out. The OSCS granules exhibited slightly rough surfaces and the sides of these granules were porous. More cavities on surface of OSCS were observed when degree of substitution increased. The highest solubility was found in OSCS with DS 0.015 at temperature of 85 ◦C. Paste clarity of OSCS had significantly increased (p <0.05) with increasing of octenyl succinyl group and OSCS with DS value 0.015 had the highest paste clarity. Applications of OSCS in salad dressing by reducing of the egg yolk in the range of 30% – 80 % were tested. The result showed that using of OSCS at 0.1% by weight in 30% reduced egg yolk salad dressing had similar physical properties with control, and was accepted by the panelists. Key words: native cassava starch, octenyl succinylated cassava starch, reduced - fat salad dressingReferences
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Song, X., He, G., Ruan, H. and Chen, Q. (2006). Preparation and Properties of Octenyl Succinic Anhydride Modified Early Indica Rice Starch. Starch/Stärke, 58, 109-117.
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Waliszewski, K.N., Aparicio, M.A., Bello, L.S. and Monroy, J. A. (2003). Change of Banana Starch by Chemical and Physical Modification. Carbohydrate Polym. 52, 237-242.
Ghazaei, S., Mizani, M., Piravi-Vanak, Z. and Alimi, M. (2015). Particle Size and Cholesterol Content of a Mayonnaise Formulated by OSA-Modified Potato Starch. Food Sci Technol (Campinas), 35(1),
150-156.
Leach, HW., Mc Cowen, L. D. and Schoch, T. J. (1959). Structure of the Starch Granule I: Swelling and Solubility Patterns of various Starches. Cereal Chem, 36, 534–544.
Light, J.M. (1990) . Modified Food Starches: Why, What, Where and How. Cereal Food World, 35(11),
1081-1092.
Napaporn, A. and Saiyavit, V. (2003). Characterization and Utilization of Acid –Modified Crosslinked Tapioca Starch in Pharmaceutical Tablets. Carbohydr Polym, 53, 263-270.
Segura, E. M., and Sira, E. E. P. (2003). Characterization of Native and Modified Cassava Starches by Scanning Electron Microscopy and X-ray Diffraction Techniques. Cereal World, 48(2), 78-81.
Silaket, P. (2017). Properties of Modified Cassava Starch Using Amylase Enzyme and Octenyl Succinic Anhydride. Burapa Science Journal, 22 (1), 108-124. (in Thai)
Song, X., He, G., Ruan, H. and Chen, Q. (2006). Preparation and Properties of Octenyl Succinic Anhydride Modified Early Indica Rice Starch. Starch/Stärke, 58, 109-117.
Sriroth, K. and Piyachomkwan, K. (2000). Starch Technology. Bangkok: Kasetsart University Press. (in Thai)
Thai Industrial Standard Institute. (1992). Standard for modified starch for food industry. TISI.(1073-1992).
(in Thai)
Waliszewski, K.N., Aparicio, M.A., Bello, L.S. and Monroy, J. A. (2003). Change of Banana Starch by Chemical and Physical Modification. Carbohydrate Polym. 52, 237-242.
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2017-08-02
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บทความวิจัยจากการประชุมวิชาการระดับชาติ"วิทยาศาสตร์วิจัย"ครั้งที่ 9
