Botanical origin modulates the hydrothermal–enzymatic restructuring of tuber starches and their functionality in alfajor-type baked products

In the present study, the influence of botanical origin on the hydrothermal–enzymatic restructuring of cassava and yam starches was investigated to assess their potential as functional ingredients in alfajor -type baked products. Native starches were modified by heat–moisture treatment (HMT), sequential hydrolysis with β-amylase and amyloglucosidase, or HMT followed by the same enzymatic sequence, as complementary strategies to induce reorganization of the granular architecture while largely preserving the external morphology of the granule. Cassava starch exhibited greater susceptibility to structural erosion. In this starch, enzymatic hydrolysis and the sequential modification promoted surface damage and reduced the relative degree of crystallinity, while the sequential treatment increased water absorption capacity and cold-water solubility and decreased peak viscosity. In contrast, yam starch displayed a more conservative structural response, characterized by greater preservation of granule integrity and higher gelatinization temperatures. The incorporation of HMT-treated starches increased specific volume in both cassava- and yam-based alfajores ; HMT increased expansion capacity in both botanical sources, while enzymatic and sequential modifications intensified color changes. Hardness increased in alfajores prepared with modified cassava starch but decreased in products formulated with yam starch subjected to enzymatic and sequential modifications. These findings demonstrate that botanical origin governs starch restructuring and its technological performance in baked systems. They further show that starch functionality in baked matrices depends not only on the intensity of the modification treatment but also on the interplay between the native granular architecture and the modification strategy applied.