Investigating the impact of modified cassava starch with tannic acid and heat moisture treatment on physicochemical and in vitro starch digestibility
Cassava starch, known for its high starch content, can be modified to increase resistant starch (RS), offering significant health benefits. This study aimed to investigate the dual modification of cassava starch using tannic acid (TA) and heat moisture treatment (HMT) to enhance its functional prope...
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Elsevier
2025-03-01
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| Series: | Journal of Agriculture and Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154325000572 |
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| author | Mardiah Rahmadani Rusli Fidriyanto Nahrowi Lilis Khotijah Anuraga Jayanegara |
| author_facet | Mardiah Rahmadani Rusli Fidriyanto Nahrowi Lilis Khotijah Anuraga Jayanegara |
| author_sort | Mardiah Rahmadani |
| collection | DOAJ |
| description | Cassava starch, known for its high starch content, can be modified to increase resistant starch (RS), offering significant health benefits. This study aimed to investigate the dual modification of cassava starch using tannic acid (TA) and heat moisture treatment (HMT) to enhance its functional properties. TA, a polyphenolic compound, was applied at a concentration of 0.2 M either before or after HMT, and its effects on the physicochemical, thermal, and pasting properties, particle size, and in vitro digestibility of starch were evaluated. The results showed that TA, HMT, and the combined TA-HMT treatments significantly (p < 0.01) increased RS content and improved thermal properties. These modifications also significantly (p < 0.01) decreased the digestibility index of starch, rapidly digestible starch, and estimated glycaemic index (GI). Additionally, all treatments exhibited improved water-holding capacity, reduced crystallinity, and altered pasting behavior. However, the TA-HMT treatment resulted in the highest RS content and the lowest digestibility, making it more resistant to enzymatic breakdown. In conclusion, TA-HMT effectively modifies cassava starch, enhancing its nutritional profile by increasing RS and reducing GI. This makes it a promising ingredient for functional foods, supporting a sustainable approach to improving cassava starch for healthier dietary applications. |
| format | Article |
| id | doaj-art-27afec3f01f14cf8b746dbd9a61da532 |
| institution | Kabale University |
| issn | 2666-1543 |
| language | English |
| publishDate | 2025-03-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Agriculture and Food Research |
| spelling | doaj-art-27afec3f01f14cf8b746dbd9a61da5322025-02-02T05:29:19ZengElsevierJournal of Agriculture and Food Research2666-15432025-03-0119101686Investigating the impact of modified cassava starch with tannic acid and heat moisture treatment on physicochemical and in vitro starch digestibilityMardiah Rahmadani0Rusli Fidriyanto1 Nahrowi2Lilis Khotijah3Anuraga Jayanegara4Study Program of Nutrition and Feed Science, Graduate School of Bogor Agricultural University, Bogor, 16680, Indonesia; Animal Feed and Nutrition Modelling Research Group (AFENUE), Faculty of Animal Science, Bogor Agricultural University, Bogor, 16680, IndonesiaResearch Center for Applied Zoology, National Research and Innovation Agency, Jl. Raya Jakarta-Bogor Km 46, Cibinong, Bogor, 16911, West Java, Indonesia; Animal Feed and Nutrition Modelling Research Group (AFENUE), Faculty of Animal Science, Bogor Agricultural University, Bogor, 16680, IndonesiaDepartment of Nutrition and Feed Technology, Faculty of Animal Science, Bogor Agricultural University, Bogor, 16680, IndonesiaDepartment of Nutrition and Feed Technology, Faculty of Animal Science, Bogor Agricultural University, Bogor, 16680, IndonesiaAnimal Feed and Nutrition Modelling Research Group (AFENUE), Faculty of Animal Science, Bogor Agricultural University, Bogor, 16680, Indonesia; Department of Nutrition and Feed Technology, Faculty of Animal Science, Bogor Agricultural University, Bogor, 16680, Indonesia; Corresponding author. Department of Nutrition and Feed Technology, Faculty of Animal Science, IPB University, Jl. Agatis Kampus Institut Pertanian Bogor, Dramaga, Bogor, 16680, Indonesia.Cassava starch, known for its high starch content, can be modified to increase resistant starch (RS), offering significant health benefits. This study aimed to investigate the dual modification of cassava starch using tannic acid (TA) and heat moisture treatment (HMT) to enhance its functional properties. TA, a polyphenolic compound, was applied at a concentration of 0.2 M either before or after HMT, and its effects on the physicochemical, thermal, and pasting properties, particle size, and in vitro digestibility of starch were evaluated. The results showed that TA, HMT, and the combined TA-HMT treatments significantly (p < 0.01) increased RS content and improved thermal properties. These modifications also significantly (p < 0.01) decreased the digestibility index of starch, rapidly digestible starch, and estimated glycaemic index (GI). Additionally, all treatments exhibited improved water-holding capacity, reduced crystallinity, and altered pasting behavior. However, the TA-HMT treatment resulted in the highest RS content and the lowest digestibility, making it more resistant to enzymatic breakdown. In conclusion, TA-HMT effectively modifies cassava starch, enhancing its nutritional profile by increasing RS and reducing GI. This makes it a promising ingredient for functional foods, supporting a sustainable approach to improving cassava starch for healthier dietary applications.http://www.sciencedirect.com/science/article/pii/S2666154325000572Cassava starchHeat moisture treatmentTannic acidResistant starch |
| spellingShingle | Mardiah Rahmadani Rusli Fidriyanto Nahrowi Lilis Khotijah Anuraga Jayanegara Investigating the impact of modified cassava starch with tannic acid and heat moisture treatment on physicochemical and in vitro starch digestibility Journal of Agriculture and Food Research Cassava starch Heat moisture treatment Tannic acid Resistant starch |
| title | Investigating the impact of modified cassava starch with tannic acid and heat moisture treatment on physicochemical and in vitro starch digestibility |
| title_full | Investigating the impact of modified cassava starch with tannic acid and heat moisture treatment on physicochemical and in vitro starch digestibility |
| title_fullStr | Investigating the impact of modified cassava starch with tannic acid and heat moisture treatment on physicochemical and in vitro starch digestibility |
| title_full_unstemmed | Investigating the impact of modified cassava starch with tannic acid and heat moisture treatment on physicochemical and in vitro starch digestibility |
| title_short | Investigating the impact of modified cassava starch with tannic acid and heat moisture treatment on physicochemical and in vitro starch digestibility |
| title_sort | investigating the impact of modified cassava starch with tannic acid and heat moisture treatment on physicochemical and in vitro starch digestibility |
| topic | Cassava starch Heat moisture treatment Tannic acid Resistant starch |
| url | http://www.sciencedirect.com/science/article/pii/S2666154325000572 |
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