Determination of Physicochemical and Functional Properties of Cross‐Linked, Hydroxypropylated, and Dual Modified Corn Starch and Investigation of Its Use as Gelling Agent in Soft Confectionery

Abstract

AbstractIn this study dual‐modified corn starches are prepared by hydroxypropylation and cross‐linking. The physicochemical properties of dual modified starch are compared with its native and single‐modified counterparts, and its performance as a gelatin substitute in confectionery products is determined. The gelatinization enthalpy values for hydroxypropylated, cross‐linked, and native starch samples are 8.3, 13.4, and 12.7 J g−1 ds−1, respectively. Hydroxypropylation decreases the gelatinization temperature and enthalpy values, while cross‐linking increases them significantly. The retrogradation endotherm is not observed for hydroxypropylated sample. In addition, retrogradation enthalpy of native starch decreases from 7.8 to 6.4 J g−1 ds−1 through crosslinking. Gelatinization and retrogradation properties of dual modified samples depend on the reaction sequence and the level of cross‐linking agent. It is observed via XRD diffraction patterns that when hydroxypropylation is applied as a pre‐treatment, degree of crystallization increased up to 55 ± 2%. However, when crosslinking is applied first, the effect of hydroxypropylation becomes limited due to the more stable structure developed by cross‐linking. Texture analysis reveals that dual modified starches improve textural properties, and they are promising thickening agents that can be used as gelatin substitute for jelly confectionaries.