ENHANCEMENT OF OCTENYL SUCCINYLATION OF CASSAVA STARCH VIA DRY HEATING TREATMENT

Cassava starch was esterified with octenyl succinic acid (OSA) using dry heat treatment (DHT) at 150°C for different times (1, 2, and 3 h). The degree of substitution (DS), FTIR, reducing sugar, pasting properties, and emulsifying capacity were evaluated. Dry-heat treated octenyl succinylated (DHT-OS) starch had higher DS and RE than octenyl succinylated (OS) starch. As heating time increased, the DS and reducing sugar content increased. OSA-modified starches revealed two new peaks at 1719 and 1573 cm-1, confirming the formation of ester carbonyl groups of OSA. The pasting viscosity and pasting temperature of the DHT-OS starches were lower than those of the unheated OS starch. In addition, all DHT-OS starches have a strong capacity to bind with oil, effectively stabilizing the emulsion with minimal separation of water and cream phases even after 30 days. According to their functional properties, DHT-OS starches could be used as emulsifying agents in food products.