Modifying cooking banana starch using octenyl succinic anhydride improves the amylose-amylopectin ratio of starch. A chemometrics approach

Abstract

The disadvantage posed by native starch during food application had led to starch modification using physical or chemical techniques. This research therefore, aimed at modelling and optimizing the amylose-amylopectin ratio of modified cooking banana starch using chemometrics approach (response surface methodology). This was done by varying different concentration of octenyl succinate anhydride concentration (3-5%), reaction time (30-60 mins) and pH (8-10) using Box-Behnken design. The result obtained revealed the significance and accuracy of the model in predicting the amylose-amylopectin ratio of the modified starch owing to its low p-value (p 0.97). The adequate precision value greater than 4 was an indication that the model can navigate within the design space. Finally, an optimal value of 3.32% octenyl succinate anhydride concentration, reaction time of 32.04 mins and substrate pH of 8 was obtained which resulted in predicted amylose-amylopectin ratio of 0.806.

Keywords

• amylose-amylopectin ratio
• modified starch
• chemometrics
• cooking banana