Structural and Techno-Functional Properties of Cassava Starches and Application on Cheese Bread

Abstract

This study aims to evaluate the structural and techno-functional properties of native and modified cassava starches, focusing on the production of frozen cheese bun formulations. The structural and techno-functional properties of cassava starches, both native and modified, were evaluated via thermogravimetric analysis (TGA), scanning electron microscopy (SEM), energy-dispersive X-ray spectroscopy (EDX), X-ray diffraction (XRD), baking properties, as well as, resistance to freezing and thawing cycles. The native sample containing 17% of amylose had the highest expansion rate among the tested starches. In contrast, pre-gelatinized acetylated starches showed little expansion capacity. The starch samples displayed resistance to up to 2 freezing and thawing cycles. The XRD analysis showed that native and modified starches had high crystallinity and similar diffraction patterns. SEM images revealed that modified starches possess smaller particles (32 to 52 μm) with a greater surface area when compared to the native samples. Modified samples also displayed surface indentations, which would explain their greater water absorption potential. TGA analysis has shown a reduction (P<0.05) in the modified starches thermal stability. These data are relevant technological advancement of the cheese bun industry since choosing adequate starch is crucial to ensure the final product's quality in large scale industrial production.