Annealing treatment of ulluco starch: Effect of moisture content and time on the physicochemical properties

Abstract

[eng] Annealing is a modification method that can improve the physicochemical properties of starch. The effect of moisture content (MC) and time (t) on the physicochemical properties of ulluco starch obtained by annealing (ANN) modification was studied. The results showed the ulluco-modified starches improved physicochemical properties such as solubility, water-holding capacity (WHC), oil-holding capacity (OHC), pasting properties, and the texture of the gel formed. Furthermore, the ordered structure and granules shape of starches were not significantly affected by the ANN modification. Regarding the influence of the process parameters on the properties of the modified starches, MC was the one that influenced the most, followed by t. The ANN treatment applied to ulluco starch proved to be an efficient, low cost, and green method for improving its physicochemical properties. This study showed that the native and physically modified ulluco starch is an industrial alternative to starches obtained from traditional crops, contributing to food security.