Effect of pyro-dextrinization, acid hydrolysis and cross linking modifications on physico-chemical, functional and structural properties of starch from Elephant Foot Yam (Amorphophallus paeoniifolius)

Abstract Underutilized plants can serve as valuable sources of starch, and it is crucial to explore these resources. Native starch, however, has certain limitations. To overcome these limitations, starch modification is employed to enhance its positive attributes and eliminate its shortcomings. Study reveals that chemical modifications result in alterations to the highly flexible starch polymer, leading to changes in its physicochemical properties and structural attributes, which hold significant technological value for both the food and non-food industries. The research study aims to provide a comprehensive understanding of the impact of three different chemical modification methods (pyrodextrinization, cross-linking, and acid hydrolysis) on various properties of Amorphophallus paeoniifolius starch. Out of the three chemical treatments given to starch, the most affected results with respect to functional properties were found in Cross-Linking, showing maximum restriction of Swelling power 1.69%, solubility 1.51%, WAC 1.45 ± 0.03d g/ml, moisture content (%) 1.91 ± 0.071b and highest amylose content (%) 16.00 ± 0.11e, thereby revealing its utmost applicability for food packaging industry to be utilized as a film or coating material. The ultimate goal is to render yam starch suitable for a wide range of applications across various industries, including both food and non-food sectors.