Crosslink modification of tapioca starch with citric acid as a functional food

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Abstract

In this study, tapioca starch was successfully modified through a crosslinking reaction with citric acid. Tapioca and citric acid were reacted by setting the conditions during the reaction such as the concentration of citric acid, time reaction, pH, and temperature. Citric acid was chosen as the crosslinker as it is Generally Recognized as Safe (GRAS) for food and its carboxylic groups can easily form crosslinking reactions with hydroxyl groups of starch through formation of ester at both ends of citrate. Characterization of the product with FT-IR showed that a peak at 1720 cm-1 indicates the presence of ester groups in the product. Characterization with XRD showed that modified starch has a lower level of crystallinity. Based on the results of several characterizations of starch citrate products, the functional properties of starch also change, such as the decrease of swelling power, solubility, and viscosity. Digestibility of starch citrate also decreased by 25 % compared to normal starch.

Original languageEnglish
Title of host publicationProceedings of the 5th International Symposium on Current Progress in Mathematics and Sciences, ISCPMS 2019
EditorsTerry Mart, Djoko Triyono, Tribidasari Anggraningrum Ivandini
PublisherAmerican Institute of Physics Inc.
ISBN (Electronic)9780735420014
DOIs
Publication statusPublished - 1 Jun 2020
Event5th International Symposium on Current Progress in Mathematics and Sciences, ISCPMS 2019 - Depok, Indonesia
Duration: 9 Jul 201910 Jul 2019

Publication series

NameAIP Conference Proceedings
Volume2242
ISSN (Print)0094-243X
ISSN (Electronic)1551-7616

Conference

Conference5th International Symposium on Current Progress in Mathematics and Sciences, ISCPMS 2019
CountryIndonesia
CityDepok
Period9/07/1910/07/19

Keywords

  • citric acid
  • crosslink
  • digestibility
  • starch
  • Tapioca

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