The present work was carried out the effect of cross-linking and fatty acid addition on the functional properties and digestibility of tapioca starch. Tapioca starch was chemically modified using sodium trimetaphosphate (STMP)/sodium tripolyphosphate (STPP) and fatty acid addition used stearic acid (C18). Thermogravimetric analysis showed higher thermal stability for the modified granules compared to the native one. A-type crystalline was formed on native and cross-linking starch, then A-type and V-type crystalline polymorphs were formed between starch and fatty acids. The both modifications decreased solubility, swelling power, paste clarity, viscosity and the dual modification significantly decreased digestibility of tapioca starch.
|Journal||Journal of Physics: Conference Series|
|Publication status||Published - 22 Feb 2021|
|Event||1st International Conference on Chemistry and Science Education, ICChSE 2020 - Padang, Indonesia|
Duration: 6 Aug 2020 → …