Effect of single step oxidation-esterification process on the physicochemical properties of modified cassava starch

Abstract

The oxidation and esterification are examples of starch modification processes which is often carried out. The conventional combination of the oxidation-esterification process has many defects due to its wasting of time, energy-consuming and quality-damping. This research focuses on combining chemical modification processes to produce modified cassava starch by developing a single-step process of oxidation-esterification and a drying process using a rotary UV dryer. The oxidized-esterified cassava starch is characterized by Fourier-transformed insfrared (FTIR) spectroscopy, X-ray diffraction, scanning electron microscope (SEM) and physicochemical properties. The results revealed that the oxidizedesterified cassava starch (COAEC 14) meets the SNI requirements for several parameters such as water content of 13.10±0.141%, ash content of 0.0042±0.0002%, and crude fiber content of 0.6677±0.0424%. In addition, the single-step oxidation-esterification process also improved the quality of swelling power and starch amylose content. Meanwhile, in SEM analysis, the single-step oxidation-esterification process did not change the surface morphology but changed the crystal system and size of starch using XRD analysis.