Physicochemical and functional characteristics of acetate phosphate cassava starch at different degrees of substitution

Cassava starch (CS) can potentially be developed into high-value-added products in the food and non-food industries. However, CS generally has limitations that restrict its use in these industries because it lacks specific desired functional properties. Therefore, starch modification is essential to overcome the deficiencies of native starch's functional properties so that the modified starch can be used according to the required characteristics. This research aimed to obtain the physicochemical and functional characteristics of acetate phosphate cassava starch (APCS) as a component for functional foods. The results show that the physicochemical and functional characteristics of APCS tend to improve with increasing concentration across various degree of substitution (DS) levels, with moisture content ranging from 8.52% to 11.51%, ash content from 0.42% to 1.2%, phosphate content from 0.0365% to 0.065%, water holding capacity (WHC) from 1.45 to 1.51 g/g, oil holding capacity (OHC) from 2.92 to 3.12 g/g, starch viscosity from 2652 to 4580 cP, swelling power from 437 to 524 g/g, and solubility from 10.92% to 24.93%. FTIR spectra showed a new peak at a wavelength of 1720.91 cm-1 . The crystallinity degree of APCS ranged from 14.4% to 15.3%. The scanning electron microscope (SEM) observations of starch granules at 1000× magnification revealed that the shape and size of starch granules began to clump and bind to one another at different DS levels. Cassava starch acetate phosphate has better physical and chemical properties compared to its native starch, making it suitable as a food ingredient and having potential as a functional food.