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Effects of dry heat treatment (DHT) on the structure and physicochemical

properties of cassava starch

Poster · November 2019

DOI: 10.13140/RG.2.2.18622.64322

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6 authors, including:

Bianca C. Maniglia Dâmaris Lima

University of São Paulo University of São Paulo
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Manoel Divino Matta Junior Patricia Le-Bail

University of São Paulo French National Institute for Agriculture, Food, and Environment (INRAE)
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 Effects of dry heat treatment (DHT) on the structure and
physicochemical properties of cassava starch
Bianca C. MANIGLIA a,b,c,d*; Dâmaris C. LIMA d; Manoel D. MATTA JUNIOR d; Patricia LE BAILb,c; Alain LE BAILa,c;
Pedro E. D. AUGUSTO d,e*
a ONIRIS-GEPEA UMR CNRS 6144 Nantes – France; b BIA-INRA UR 1268 Nantes – France; c SFR IBSM INRA CNRS 4202
d Department of Agri-food Industry, Food and Nutrition (LAN), Luiz de Queiroz, College of Agriculture (ESALQ), University of São Paulo (USP), Piracicaba, SP – Brazil

e Food and Nutrition Research Center (NAPAN), University of São Paulo (USP), São Paulo, SP, Brazil
*biancamaniglia@usp.br
*alain.lebail@oniris-nantes.fr
Introduction *pedro.ed.augusto@usp.br

Introduction Molecular Table 1. pH, carbonyl and carboxyl contents of the control and modified cassava
starches by dry heating treatment (average ± standard deviation)
The starch modification is an alternative extensively applied in order to
overcome the limitations of native starches. These processes expand starch
industrial applications. Although chemically modified starches are widely
available for industrial purposes, chemical methods generate a large volume of
effluents to be treated and their products present an increasing trend of
rejection for some applications (such as food production). In this way, there is
a, b, c: different letters in the same column indicates significant difference between starches, as revealed by Tukey's test, p < 0.05.
intense and increased interest to develop “green” methods of starch
modification, with lower environmental impact and “clean label”. DHT is a
physical treatment, simple and safety, which can change the physicochemical
properties of starch, allowing different applications Control

Fig. 3. Molecular size

distribution of the starch
Objective DHT_2h
samples (control, DHT_2h,
and DHT_4h).
The aim of this work was to study the effects of dry heating treatment (DHT)
on the structure and physicochemical properties of cassava starch.
DHT_4h

Material and Methods

DRY HEATING TREATMENT (DHT)

Hydrogels

Treatment conditions
 2 and 4 h (DHT_2h and DHT_4h)
 130 ºC (oven) Fig. 4. RVA curves of the
control and cassava starches
Cassava starch treated by dry heating.

CHARACTERIZATIONS

 Starch granule  Molecular

 Morphology;  pH; 4
Processing time (h)

 Size distribution;  Carbonyl and carboxyl content;

 Crystallinity.  Molecular size distribution. 2
Fig. 5. Gel strength of the
control and cassava starches
treated by dry heating.
 Hydrogels
 Gelatinization temperature: 95 oC, 0
 Starch concentration: 10.7 g/100 g
 Pasting and gel properties. 0,000 0,500 1,000 1,500 2,000 2,500
Energy (mJ)

Results and Discussion

Starch granule Control DHT_2h DHT_4h

(A)
Control DHT_2h DHT_4h
Fig. 6. Visual aspect of the gels produced by different starches, gelatinization temperatures and
storage period.

The increase of DHT time produced starch with:

(B)
 bigger granule size and higher carbonyl content,
 reduction in the granule crystallinity (DHT_4h)
Fig 1. Photographs from light microscopy (40×) using (A) nonpolarized and (B)
polarized light of the control and modified cassava starches by dry heating treatment.
 reduction in the molecular size (depolymerization occurred
mainly for the intermediary size molecules)
(A) (B)  Reduction in the peak apparent viscosity
 higher gel strength.

Conclusion
Therefore, dry heating treatment (DHT) has shown to be
an interesting alternative to enhance cassava starch
properties, expanding its industrial application.
.  RFI "FOOD 4 TOMORROW",
Fig. 2. (A) Specific diameters (D[4,3], D[3,2] , d0.1, d0.5, d0.9) – vertical red bars are the standard deviations. (B) Acknowledgments  FAPESP (2016/18052-5)  CNPq (306557/2017-7),
Diffractogram of the starch samples (control, DHT_2h, and DHT_4h) with their respective the relative crystallinity.
 CAPES (Finance Code 001)
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