Effect of annealing on the physicochemical and thermal properties of malanga (Colocasia esculenta L.) starch.
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Abstract
In this study, the effect of annealing on the physicochemical and thermal characteristics of malanga (Colocasia esculenta L.) starch was analyzed. Native malanga starch (control) was modified by hydrothermal treatment at two temperatures (67 and 70 °C). The values of moisture content and water activity were significantly higher (p<0.05) in the native starch (AN), compared to the modified starches (AM), presenting values of 8.56 ± 0.05% and 0.41 ± 0.002 respectively. Regarding thermal properties, it was observed that there was a significant increase (p<0.05) in the gelatinization temperature of AM as opposed to the control, while the gelatinization enthalpy (ΔH J/g) of AM decreases after modification. In conclusion, the modification changed the structure of the native starch improving the evaluated parameters, providing important information for its further application as an encapsulating material.
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