Acetylation of corn starch for gelatin substitution in soft candy

Date

2024-4-16

Author

Aydın, Elif

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In confectionery industry, hydrocolloid types are of great importance due to their vegan, Halal and Kosher suitability and their effects on product quality. Starches are plant based and economical alternatives. However, modification of starch is necessary to obtain the desired quality. The study is aimed to determine the effect of reagent amount and reaction time in acetylation of native, acid modified and oxidized corn starch on the reaction efficiency and physicochemical properties of starches. In addition, the texture properties of soft jelly with these starches have been analyzed. Characterization of starches was done by using chemical analysis (titration method) and instrumental analysis (DSC, XRD, RVA, transmittance). Premodification type of starch has great importance in terms of reaction efficiency. It was observed that acid modified starch had lower gelatinization temperature, higher enthalpy, and lower crystallinity level than native corn starch. In addition, acetylated acid modified starch had lower gelatinization temperature and more stable final viscosity than acetylated oxidized and native starches. These properties proved that acid modified starch had a higher tendency to acetylation reaction. In soft jelly production, the usage of starch with low acetylation degree was more suitable in terms of hardness and stickiness values. The texture of the soft jelly made of gelatin and acetylated oxidized starch were close to each other. In addition, acetylated oxidized starch had higher transmittance value that differentiated it from the opaque acetylated acid modified soft jellies. On the other hand, soft jellies made with acetylated acid modified starch exhibited a gummy texture.

Subject Keywords

Acetylation reaction, Acid modification, Oxidation, Corn starch, Starch based soft jelly candy

URI

https://hdl.handle.net/11511/109770

Collections

Graduate School of Natural and Applied Sciences, Thesis