Physicochemical properties of ozone-oxidized cassava starch under different slurry concentration

Abstract

Abstract Chemical reagents used for starch oxidation induces chemical waste problems and potentially leaves undesirable residues in the product. Ozone-oxidation is one of the advanced oxidation process (AOP) methods and the latest rapid oxidation process which is safe for food products so that ozone is considered to be a good alternative for oxidation. This work aimed to evaluate the changes of physicochemical properties of oxidized cassava starch under different concentrations of slurry and dissolved ozone. The physicochemical of cassava starch oxidized by dissolved ozone (0.8, 1.4, and 2.0 ppm) with different concentrations of slurry (1:6 and 1:10) were investigated. Ozone and concentration of slurry significantly affected the physicochemical properties of modified cassava starch. Carbonyl and carboxyl contents, swelling power, and solubility increased as ozone concentration increased up to 1.4 ppm. The ozone-oxidation significantly increased amylose content and paste clarity and decreased paste viscosity. Ozone concentration 1.4 ppm with a concentration of slurry 1:10 seemed to be the most favourable condition for the oxidation process.