Functional Properties of Acetylation-modified Starches of Three Purple Maize Cultivars from Côte d'Ivoire
Mariame Cissé, Djary Michel Koffi, Flavie Aya Akaffou
European Journal of Nutrition & Food Safety · pp. 63–72 · Published 13 Sep 2023
10.9734/ejnfs/2023/v15i101346Abstract
Acetylation is one of the most used chemical modifications to improve the functional properties of starches. This allows the esterification of native starches by introducing acetyl groups into their structure. The objective of this study was to enhance the value of purple corn from Côte d'Ivoire. Some functional properties and enzymatic digestibility of acetylated and native starches of three cultivars of this maize have been determined. To this end, these maize were harvested in Katiola, a town on the Ivory Coast. The results showed that purple corn starch was modified using 10.2% acetic anhydride. Acetylated starches showed a degree of substitution and an acetyl content between 0.1 and 0.15% and 2.6 to 3.91% respectively. Acetylation increased clarity, swelling and solubility. This increase could contribute to the production of ice cream, frozen fruit, bakery products and sauces. This has also resulted in reductions in demotion trends compared to the corresponding native starches. Concerning the lowest gelling concentration, acetylated starches have recorded low values (1; 2 and 4%) which are very interesting in the food industries for infant foods. For enzymatic digestibility, the starch that has been digested much more quickly in the acetylated form is dark violet (ADP). Overall, these acetylated starches can be recommended in several food industries.
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