Gelatinization Behavior, Morphological, and Chemical Properties of Flour of Cassava, Sago, and Wheat

Setya Budi Muhammad Abduh; Nurwantoro; Sri Mulyani; Arif Rizqi Nurwidiyanto; Sri Hestiningsih Widiyanti

doi:10.22146/ajche.12187

Setya Budi Muhammad Abduh Department of Food Technology, Faculty of Animal and Agricultural Sciences, Universitas Diponegoro, Semarang, Indonesia https://orcid.org/0000-0002-4529-4888
Nurwantoro Department of Food Technology, Faculty of Animal and Agricultural Sciences, Universitas Diponegoro, Semarang, Indonesia https://orcid.org/0000-0001-9816-0966
Sri Mulyani Department of Food Technology, Faculty of Animal and Agricultural Sciences, Universitas Diponegoro, Semarang, Indonesia https://orcid.org/0000-0003-1687-2842
Arif Rizqi Nurwidiyanto Department of Food Technology, Faculty of Animal and Agricultural Sciences, Universitas Diponegoro, Semarang, Indonesia https://orcid.org/0009-0001-6804-7847
Sri Hestiningsih Widiyanti Regional Research and Innovation Agency of the Province of Central Java, Indonesia

DOI: https://doi.org/10.22146/ajche.12187

Keywords: Chemical Composition, Gelatinization, Morphological Properties, Pasting Properties, Thermal Properties

Abstract

Gelatinization is an important property tailoring the functionalities of starch present in flour. This study aimed to investigate the gelatinization properties of Indonesian cassava and sago flours, namely tapioca, modified cassava flour, modified cassava starch, sago starch, and from soft and hard wheat. The gelatinization properties were investigated based on pasting and thermal properties, which were analyzed by means of a rapid visco analyzer (RVA) and differential scanning calorimetry (DSC), respectively. In addition, the morphological property was investigated using polarized microscopy, and chemical properties, namely solid, protein, lipid, ash, and crude fiber, were analyzed respectively using thermogravimetry, Kjeldahl, solvent extraction, and acid hydrolysis. It is found that flours of cassava, wheat and sago show pasting temperature (°C) of 69 – 71, 83 – 85, and 74; peak viscosity (cp) of 5400 – 5800, 2400 – 2700, and 2065; breakdown viscosity (cp) of 2600 – 4000, 900 – 1200, and 1493, setback viscosity (cp) of 1000 – 1500, 1000 – 1100, and 1063, final viscosity (cp) of 2800 – 3100, 2500 – 2700, and 1635. For gelatinization temperature (°C), they show onset temperature of 66 – 69, 54 – 60, and 72.04; peak temperature of 70 – 74, 60 – 64, and 75.93; conclusion temperature of 78 – 81, 66 – 69, and 80.99; and enthalpy change (J/g) of 8 – 12, 3 – 6, and 9.78. It can be concluded that flour and starch of cassava show the highest pasting profile (temperature and viscosity), while sago shows the lowest among the samples. Sago shows the highest gelatinization temperatures but the lowest enthalpy among samples. Starches of cassava show a round granular shape, smaller than wheat, while sago shows an oval shape. Considering the chemical composition, higher protein leads to higher pasting temperatures, and higher amylopectin content leads to higher peak and breakdown viscosities that might influence the gelatinization properties of flours.

Author Biographies

Arif Rizqi Nurwidiyanto, Department of Food Technology, Faculty of Animal and Agricultural Sciences, Universitas Diponegoro, Semarang, Indonesia

Department of Food Technology, Faculty of Animal and Agricultural Sciences, Universitas Diponegoro, Semarang Indonesia

Sri Hestiningsih Widiyanti, Regional Research and Innovation Agency of the Province of Central Java, Indonesia

Regional Research and Innovation Agency, Province of Central Java, Indonesia

References

Abduh, S.B.M., Bintoro, V.P., Mulyani, S., and Al-Baarri, A.N., 2023. “Dissimilarity analysis of wheat dough of different final thermal processing techniques based on the chemical composition and starch hydrolysis,” in: AIP Conference Proceedings. AIP Publishing LLC, p. 060001.

Abduh, Setya B M, Leong, S.Y., Agyei, D., and Oey, I., 2019. “Understanding the properties of starch in potatoes (Solanum tuberosum var. Agria) after being treated with pulsed electric field processing.” Foods 8, 159.

Adamczyk, G., Krystyjan, M., and Witczak, M., 2021. “The impact of fiber from buckwheat hulls waste on the pasting, rheological and textural properties of normal and waxy potato starch gels.” Polymers 13, 4148.

Alamu, E.O., Maziya-Dixon, B., and Dixon, A.G., 2017. “Evaluation of proximate composition and pasting properties of high quality cassava flour (HQCF) from cassava genotypes (Manihot esculenta Crantz) of β-carotene-enriched roots.” LWT-Food Sci. Technol. 86, 501–506.

AOAC, M., 1990. “Association of official analytical chemists. Official methods of analysis.” AOAC: Official Methods of Analysis 1, 69–90.

Azfaralariff, A., Fazial, F.F., Sontanosamy, R.S., Nazar, M.F., and Lazim, A.M., 2020. “Food-grade particle stabilized pickering emulsion using modified sago (Metroxylon sagu) starch nanocrystal.” J. Food Eng. 280, 109974.

Bai, Y., Zhang, Y., Wang, Z., Pi, Y., Zhao, J., Wang, S., Han, D., and Wang, J., 2023. “Amylopectin partially substituted by cellulose in the hindgut was beneficial to short-chain fatty acid production and probiotic colonization.” Microbiol. Spectr., 11 (3), e0381522.

Balet, S., Guelpa, A., Fox, G., and Manley, M., 2019. “Rapid Visco Analyser (RVA) as a tool for measuring starch-related physiochemical properties in cereals: A review.” Food Anal. Methods 12, 2344–2360.

Begum, H.A., Tanni, T.R., and Shahid, M.A., 2021. “Analysis of water absorption of different natural fibers.” J. Text Sci. Technol. 7, 152–160.

Biduski, B., Silva, W.M.F. da, Colussi, R., Halal, S.L. de M. El, Lim, L.-T., Dias, Á.R.G., and Zavareze, E. da R., 2018. “Starch hydrogels: The influence of the amylose content and gelatinization method.” Int. J. Biol. Macromol. 113, 443–449.

Boonkor, P., Sagis, L.M.C., and Lumdubwong, N., 2022. “Pasting and rheological properties of starch paste/gels in a sugar-acid system.” Foods 11, 4060.

Bortnowska, G., Krudos, A., Schube, V., Krawczyńska, W., Krzemińska, N., and Mojka, K., 2016. “Effects of waxy rice and tapioca starches on the physicochemical and sensory properties of white sauces enriched with functional fibre.” Food Chem. 202, 31–39.

Chatakanonda, P., S. Wongprayoon, and K. Sriroth. 2015. “Gelatinization and retrogradation of cassava starch in the presence of nacl and sucrose.” 3th International Conference on Starch Technology, pp. 275-279

Chipón, J., Ramírez, K., Morales, J., and Díaz-calderón, P., 2022. “Rheological and thermal study about the gelatinization of different starches (potato, wheat and waxy) in blend with cellulose nanocrystals.” Polymers 14, 1560.

Chisenga, S.M., Workneh, T.S., Bultosa, G., and Laing, M., 2019. “Characterization of physicochemical properties of starches from improved cassava varieties grown in Zambia.” AIMS Agric. Food 4, 939–966.

Cornejo-Ramírez, Y.I., Martínez-Cruz, O., Del Toro-Sánchez, C.L., Wong-Corral, F.J., Borboa-Flores, J., and Cinco-Moroyoqui, F.J., 2018. “The structural characteristics of starches and their functional properties.” CyTA - J. Food 16, 1003–1017.

Díaz, A., Dini, C., Viña, S.Z., and García, M.A., 2019. “Fermentation and drying effects on bread-making potential of sour cassava and ahipa starches.” Food Res. Int. 116, 620–627.

Du, C., Jiang, F., Jiang, W., Ge, W., and Du, S. kui, 2020. “Physicochemical and structural properties of sago starch.” Int J. Biol. Macromol. 164, 1785–1793.

Ehara, H., Toyoda, Y., and Johnson, D. V, 2018. Sago palm: multiple contributions to food security and sustainable livelihoods. Springer Nature, Singapore.

Ghalambor, P., Asadi, G., Mohammadi Nafchi, A., and Seyedin Ardebili, S.M., 2022. “Investigation of dual modification on physicochemical, morphological, thermal, pasting, and retrogradation characteristics of sago starch.” Food Sci. Nutr. 10, 2285–2299.

Hawashi, M., Widjaja, T., and Gunawan, S., 2019. Solid-State Fermentation of Cassava Products for Degradation of Anti-Nutritional Value and Enrichment of Nutritional Value. “In New Advances on Fermentation Processes”. Intechopen, 1, 1–19.

Hustiany, R., 2014. “Characteristics of crosslink acylation tapioca substituted nagara beans (Vigna unguiculata spp cylindrica) flour,.” Agroindustrial Journal 3(1), 125-132.

Karakelle, B., Kian-Pour, N., Toker, O.S., and Palabiyik, I., 2020. “Effect of process conditions and amylose/amylopectin ratio on the pasting behavior of maize starch: A modeling approach.” J. Cereal Sci. 94, 102998.

Karow, M.F., Santos, F.N. dos, Biduski, B., Krolow, A.C.R., Silva, F.T. da, El Halal, S.L.M., Macagnan, K.L., Zavareze, E. da R., Dias, A.R.G., and Diaz, P.S., 2024. “Natural fermentation of potato (Solanum tuberosum L.) starch: Effect of cultivar, amylose content, and drying method on expansion, chemical and morphological properties.” Int. J. Biol. Macromol., 261, 129608.

Karwasra, B.L., Gill, B.S., and Kaur, M., 2017. “Rheological and structural properties of starches from different Indian wheat cultivars and their relationships.” Int. J. Food Prop. 20, S1093–S1106.

Katyal, M., Singh, N., Chopra, N., and Kaur, A., 2019. “Hard, medium-hard and extraordinarily soft wheat varieties: Comparison and relationship between various starch properties.” Int. J. Biol. Macromol. 123, 1143–1149.

Kou, T., Song, J., Liu, M., and Fang, G., 2022. “Effect of amylose and crystallinity pattern on the gelatinization behavior of cross-linked starches.” Polymers, 14, 2870.

Kumar, R., and Khatkar, B.S., 2017. “Thermal, pasting and morphological properties of starch granules of wheat (Triticum aestivum L.) varieties.” J. Food. Sci. Technol. 54, 2403–2410.

Laksono, H., Dyah, C.K., Putri, R.P.G., Soraya, M., and Purwoto, H., 2022. “Characteristics of rapid visco analyzer carrageenan extract with enzymatic pretreatment of Kappaphycus striatum.” ASEAN J. Chem. Eng. 22, 326–336.

Lorenzo J. M., Barba F. J., Cravotto G., Saraiva J. M.A., 2019. Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds. Woodhead Publishing, Elsevier Inc.,

Li, S., Wang, Z., Feng, D., Pan, Y., Li, E., Wang, J., and Li, C., 2024. “The important role of starch fine molecular structures in starch gelatinization property with addition of sugars/sugar alcohols.” Carbohydr. Polym. 330, 121785.

Liu, W., Xu, J., Shuai, X., Geng, Q., Guo, X., Chen, J., Li, T., Liu, C., and Dai, T., 2023. “The interaction and physicochemical properties of the starch-polyphenol complex: Polymeric proanthocyanidins and maize starch with different amylose/amylopectin ratios.” Int. J. Biol. Macromol. 253, 126617.

Liu, Y., Yu, J., Copeland, L., Wang, Shuo, and Wang, Shujun, 2019. “Gelatinization behavior of starch: Reflecting beyond the endotherm measured by differential scanning calorimetry.” Food Chem. 284, 53–59.

Marta, H., Hasya, H.N.L., Lestari, Z.I., Cahyana, Y., Arifin, H.R., and Nurhasanah, S., 2022. “Study of changes in crystallinity and functional properties of modified sago starch (Metroxylon sp.) using physical and chemical treatment.” Polymers, 14, 4845.

Ng, J.Q., Mamat, H., Siew, C.K., Matanjun, P., and Lee, J.S., 2019. “In vitro digestibility and thermal properties of native and modified sago (Metroxylon Sagu) Starch.” J. Phys. Conf. Ser., 1358(1), 012026.

Nurhayati, N., Jayus, J., and Fijriyah, H., 2018. “Physico-chemical and Functional Characteristics of Fermented Cassava Flour by Lactobacillus casei using Submerged and Solid-State Fermentation,” 4th International Conference on Food, Agriculture and Natural Resources (FANRes 2018), Universitas Muhammadiyah Yogyakarta, Yogyakarta, Indonesia

Ocheme, O.B., Adedeji, O.E., Chinma, C.E., Yakubu, C.M., and Ajibo, U.H., 2018. “Proximate composition, functional, and pasting properties of wheat and groundnut protein concentrate flour blends.” Food Sci. Nutr. 6, 1173–1178.

Oyeyinka, S.A., Adeloye, A.A., Olaomo, O.O., and Kayitesi, E., 2020. “Effect of fermentation time on physicochemical properties of starch extracted from cassava root.” Food Biosci. 33, 100485.

Oyeyinka, S.A., Taiwo, O.E., Abdul, H., Rustria, G.A., Oyedeji, A.B., Adebo, O.A., Gerrano, A.S., Amoo, S.O., and Njobeh, P.B., 2023. “Enhancement of the functional, pasting and textural properties of poundo yam flour through cassava flour supplementation.” Food Chem. Adv. 3, 100372.

Qi, Q., Hong, Y., Zhang, Y., Gu, Z., Cheng, L., Li, Z., and Li, C., 2021. “Effect of cassava starch structure on scalding of dough and baking expansion ability.” Food Chem. 352, 129350.

Ribeiro, N.R., Sousa, M.B. e., de Oliveira, L.A., and de Oliveira, E.J., 2024. “Variability of amylose content and its correlation with the paste properties of cassava starch.” PLoS One19, e0309619.

Scott, G., and Awika, J.M., 2023. “Effect of protein–starch interactions on starch retrogradation and implications for food product quality.” Compr. Rev. Food Sci. Food Saf. 22, 2081–2111.

Shang, J., Li, L., Zhao, B., Liu, M., and Zheng, X., 2020. “Comparative studies on physicochemical properties of total, A-and B-type starch from soft and hard wheat varieties.” Int. J. Biol. Macromol. 154, 714–723.

Shao, Y., Jiao, R., Wu, Y., Xu, F., Li, Y., Jiang, Q., Zhang, L., and Mao, L., 2023. “Physicochemical and functional properties of the protein–starch interaction in Chinese yam.” Food Sci. Nutr. 11, 1499–1506.

Sun, Q., Wu, M., Bu, X., and Xiong, L., 2015. “Effect of the amount and particle size of wheat fiber on the physicochemical properties and gel morphology of starches.” PLOS One 10, e0128665.

Tarahi, M., Shahidi, F., and Hedayati, S., 2022. “Physicochemical, pasting, and thermal properties of native corn starch–mung bean protein isolate composites.” Gels 8, 693.

Thakur, R., Pristijono, P., Scarlett, C.J., Bowyer, M., Singh, S.P., and Vuong, Q. V, 2019. “Starch-based films: Major factors affecting their properties.” Int. J. Biol. Macromol. 132, 1079–1089.

Tulu, E.D., Duraisamy, R., Kebede, B.H., and Tura, A.M., 2023. “Anchote (Coccinia abyssinica) starch extraction, characterization and bioethanol generation from its pulp/waste.” Heliyon 9, e14320.

Villanueva, M., Pérez-Quirce, S., Collar, C., and Ronda, F., 2018. “Impact of acidification and protein fortification on rheological and thermal properties of wheat, corn, potato and tapioca starch-based gluten-free bread doughs.” LWT 96, 446–454.

Wang, Z., Ma, S., Sun, B., Wang, F., Huang, J., Wang, X., and Bao, Q., 2021a. “Effects of thermal properties and behavior of wheat starch and gluten on their interaction: A review.” Int. J. Biol. Macromol. 177, 474-484.

Wu, J., Xu, S., Yan, X., Zhang, X., Xu, X., Li, Q., Ye, J., and Liu, C., 2022. “Effect of Homogenization modified rice protein on the pasting properties of rice starch.” Foods 11, 1601.

Zhao, X., Hofvander, P., Andersson, M., and Andersson, R., 2023. “Internal structure and thermal properties of potato starches varying widely in amylose content.” Food Hydrocoll. 135, 108148.

Zhao, X., Zeng, L., Huang, Q., Zhang, B., Zhang, J., and Wen, X., 2022. “Structure and physicochemical properties of cross-linked and acetylated tapioca starches affected by oil modification.” Food Chem. 386, 132848.

Zhao, Y., Tu, D., Wang, D., Xu, J., Zhuang, W., Wu, F., and Tian, Y., 2024. “Structural and property changes of starch derivatives under microwave field: A review.” Int. J. Biol. Macromol. 256(2), 128465.