Inclusion complexes of tapioca starch with flavour compounds

Tapioca starch inclusion complexes with primary and secondary alcohols having various chain lengths as well as ketone compounds were studied by DSC. The formation of complexes was confirmed by X-ray diffraction. The thermal properties of tapioca–alcohol complexes from DSC showed that melting temperature increased linearly with chain length of alcohol from 1-heptanol to 1-decanol and also the alcohol complexes had higher melting temperatures than the ketone complexes. Enthalpy values of the complexes showed that alcohols had higher complexing ability than ketones and that the complexing ability increase with increase chain length, with the short chain alcohol (1-hexanol) having the lowest complexing ability. Type I (amorphous) and type II (crystalline) complexes were found in samples depending on the flavour and formation condition. The results from X-ray crystallography showed the typical V-amylose pattern for all flavour complexes, although this was less well-defined for the ketones.