Study of Pasting and Texture Properties of Dual Modified Breadfruit Starch (Artocarpus Altilis) Using Heat-Moisture Treatment and OctenylsuccinylationOctenyl Succinic Anhydride Herlina Marta (a*), Mohamad Bayu Dwipriastama (a), Yana Cahyana (a)
Department of Food Technology, Faculty of Agro‐-Industrial Technology, Universitas Padjadjaran,
Bandung 45363, Indonesia
*herlina.marta[at]unpad.ac.id
Abstract
Starch is the most abundant carbohydrate store found in various plant organs such as tubers, roots, leaves, fruits, and seeds. In the food industry, starch is used as a food thickener, stabilizer, and/or emulsifier, but native breadfruit starch is hard to retrograde and thickens. Modification of breadfruit starch is expected to improve the lack of native breadfruit starch. The study aimed to examine the impact of both single modification treatments- heat-moisture treatment (HMT) and Octenylsuccinylation (OSL) and both dual-modification treatments, combination of HMT and OSL in reverse sequence on pasting and texture properties of native breadfruit starch. All treatments, both single and dual modifications decreased the setbackk of native breadfruit starch. HMT treatments and treatments involving HMT can increase the pasting temperature. The OSL treatment had the highest peak viscosity compared to the other treatments, while the HMT-OSL treatment had a higher hold viscosity and final viscosity which indicated that the starch was more stable. Modified OSL and OSL-HMT increased gel hardness and gumminess of native starch.
