1. Home
  2. Vol 14, No 2 (2021)
  3. Olawoye

ORIGINAL RESEARCH ARTICLE - Modifying cooking banana starch using octenyl succinic anhydride improves the amylose-amylopectin ratio of starch. A chemometrics approach

Babatunde Olawoye(1), Oyekemi O. Popoola(2), Saka O. Gbadamosi(3), Charles T. Akanbi(4),


(1) First Technical University, Ibadan
(2) First Technical University, Ibadan
(3) Obafemi Awolowo University
(4) First Technical University, Ibadan Obafemi Awolowo University
Corresponding Author

Abstract


The disadvantage posed by native starch during food application had led to starch modification using physical or chemical techniques. This research therefore, aimed at modelling and optimizing the amylose-amylopectin ratio of modified cooking banana starch using chemometrics approach (response surface methodology). This was done by varying different concentration of octenyl succinate anhydride concentration (3-5%), reaction time (30-60 mins) and pH (8-10) using Box-Behnken design. The result obtained revealed the significance and accuracy of the model in predicting the amylose-amylopectin ratio of the modified starch owing to its low p-value (p < 0.001) and high coefficient of determinant (R2 > 0.97). The adequate precision value greater than 4 was an indication that the model can navigate within the design space. Finally, an optimal value of 3.32% octenyl succinate anhydride concentration, reaction time of 32.04 mins and substrate pH of 8 was obtained which resulted in predicted amylose-amylopectin ratio of 0.806.


Keywords


Amylose-amylopectin ratio; modified starch; chemometrics; cooking banana

References


Adiyanti T & Subroto E. (2020). Modifications of banana starch and its characteristics: A review. International Journal of Science and Technology Research, 9, 3524-3527.

Akande OA, Nakimbugwe D, & Mukisa IM. (2017). Optimization of extrusion conditions for the production of instant grain amaranth-based porridge flour. Food Sci Nutr, 5(6), 1205-1214. https://doi.org/10.1002/fsn3.513

Cahyana Y, Wijaya E, Halimah TS, Marta H, Suryadi E, & Kurniati D. (2019). The effect of different thermal modifications on slowly digestible starch and physicochemical properties of green banana flour (Musa acuminata colla). Food Chemistry, 274, 274-280.

Fasuan TO, Akanbi CT, & Betiku E. (2018). Acetylation of Amaranthus viridis starch: Modeling and process parameters optimization. Food Science and Nutrition, 6(5), 1287-1297. https://doi.org/10.1002/fsn3.677

Karakelle B, Kian-Pour N, Toker OS, & Palabiyik I. (2020). Effect of process conditions and amylose/amylopectin ratio on the pasting behavior of maize starch: A modeling approach. Journal of Cereal Science, 94, 102998. https://doi.org/https://doi.org/10.1016/j.jcs.2020.102998

Khawas P & Deka SC. (2017). Effect of modified resistant starch of culinary banana on physicochemical, functional, morphological, diffraction, and thermal properties. International Journal of Food Properties, 20(1), 133-150.

Nwokocha LM, Senan C, & Williams PA. (2011). Structural, physicochemical and rheological characterization of Tacca involucrata starch. Carbohydrate Polymers, 86(2), 789-796.

Olawoye B & Kadiri O. (2016). Optimization and response surface modelling of antioxidant activities of Amaranthus virides seed flour extract. Annals Journal of Food Science and Technology, 17, 114-123.

Olawoye B, Fagbohun OF, Gbadamosi SO, & Akanbi CT. (2020a). Succinylation improves the slowly digestible starch fraction of cardaba banana. A process parameter optimization study. Artificial Intelligence in Agriculture. https://doi.org/https://doi.org/10.1016/j.aiia.2020.09.004

Olawoye B & Gbadamosi SO. (2020). Digestion kinetics of native and modified cardaba banana starch: A biphasic approach. International Journal of Biological Macromolecules, 154, 31-38. https://doi.org/https://doi.org/10.1016/j.ijbiomac.2020.03.089

Olawoye B, Gbadamosi SO, Otemuyiwa IO, & Akanbi CT. (2020b). Gluten-free cookies with low glycemic index and glycemic load: optimization of the process variables via response surface methodology and artificial neural network. Heliyon, 6(10), e05117. https://doi.org/https://doi.org/10.1016/j.heliyon.2020.e05117

Olawoye B, Gbadamosi SO, Otemuyiwa IO, & Akanbi CT. (2020c). Improving the resistant starch in succinate anhydride-modified cardaba banana starch: A chemometrics approach. Journal of Food Processing and Preservation, 44(9), e14686. https://doi.org/10.1111/jfpp.14686

Quintero?Castao VD, Bello?Prez LA, lvarez?Barreto CI, Castellanos?Galeano FJ, & Rodrguez?Garca ME. (2020). Thermal, Morphological, and Functional Characterization of Gros Michel Banana Starch Modified with

Octenyl Succinic Anhydride. Starch?Strke, 72(11-12), 2000058.

Reddy CK, Haripriya S, & Vidya PV. (2015). Morphology, physico-chemical and functional characteristics of starches from different banana cultivars. Journal of food science and technology, 52(11), 7289-7296. https://doi.org/10.1007/s13197-015-1809-0

Sonthalia M, & Sikdar D. (2015). Production of starch from mango (Mangifera Indica L.) seed kernel and its characterization. International journal of technical research and applications, 3(3), 346-349.

Sweedman MC, Tizzotti MJ, Schfer C, & Gilbert RG. (2013). Structure and physicochemical properties of octenyl succinic anhydride modified starches: A review. Carbohydrate Polymers, 92(1), 905-920. https://doi.org/https://doi.org/10.1016/j.carbpol.2012.09.040


Full Text: PDF

Article Metrics

Abstract View : 254 times
PDF Download : 82 times

DOI: 10.57046/TVAB8843

Refbacks

  • There are currently no refbacks.


Copyright (c) 2022 Proceedings of the Nigerian Academy of Science

Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.