Optimization of raw material properties of natural starch by food glue based on dry heat method

Abstract

Starch is a versatile food component with several industrial applications. Its chemically altered derivatives provide a wide range of high-tech applications in the food and non-food markets. Altered starches are intended to compensate for one or more of native starches' drawbacks, such as decrease of viscosity and hardening ability during processing and preservation, especially at low pH, syneresis, retrogradation properties, and so on. Some of the most frequent modifications used to create starch derivatives include cross-linking, dextrinization, hydroxy alkylation, esterification, and oxidation. The effect of the amount of modified starch, the amount of glycerol, and the drying temperature on the film performance of dry heat modified lotus seed starch were studied. The film performance indexes were optimized by response surface analysis and weighted evaluation function method. The optimal film forming conditions for dry heat modified lotus seed starch was obtained as follows: the amount of modified lotus seed starch was 3.53%, the amount of glycerol was 1.51%, and the drying temperature was 80 °C. This research result will provide theoretical guidance for the industrial production of dry heat-modified lotus seed starch edible film.

Keywords:
chemically altered; low pH; starch derivatives; dietary fibre; food market