Comparative study of effect of modification with ionic gums and dry heating on the physicochemical characteristic of potato, sweet potato and taro starches

In the present study, the potato, sweet potato and taro starches were modified by dry heating with ionic gums (Carboxy Methyl Cellulose and Sodium Alginate). The native as well as modified starches were evaluated for its physicochemical characteristics. It was found that the modification of the starch reduces the paste clarity, swelling power and solubility and hunter colour values of all the starch samples. The swelling power and lightness was higher for the potato starches as compared to other starches, while taro starch had higher solubility and least swelling power and sweet potato starches had least clarity. The ionic modification of the starch increased the water and oil binding capacities and also the sediment volume which further increased upon dry heating. The highest values of these variables were found for potato starch. Upon modification the ‘b’ value of the starch increased, thus yellowness of the starch increased according to hunter colour lab reading.