Characterization and Chemical Modification by Octenyl Succinic Acid (OSA) of Pitomba Starch (Talisia esculenta)

Abstract

Native starch has many restrictions in the food sector, requiring modifications to improve its properties. The objective of this work was to modify pitomba starch in order to obtain distinct properties of this biopolymer. Starch was modified with octenyl succinic acid, with subsequent physicochemical analysis. The modified starch had a degree of substitution of 0.3 and could be used as binders and thickeners. Modified starch paste showed a greater tendency to retrogradation with greater variation from the 7th day onwards, not being recommended for foods that require longer storage time. The modified starch paste proved to be opaque, applicable in puddings and ready-to-eat desserts. Modified starch showed higher water absorption capacity and lower oil absorption capacity than native starch. The modified starch was more viscous than the native one. The swelling of the granules occurred above 80°C, with emphasis on the native starch, while the modified starch was more soluble above the temperature of 80°C. A high lipid content was found in both starches. Chemical modification did not cause shift of spectral bands. It is concluded that the modified pitomba starch has great potential to be used in the food segment.