Some physicochemical properties of tapioca starch during infrared heat treatment

Abstract

Abstract Applying infrared radiation heat treatment is an alternative production process of modified starch. The infrared radiation heat treatment for modifying tapioca starch was set at 170, 190 and 210°C. The properties of starch including swelling power, total color difference and blue value were determined every 2 h until 20 h of heating. The results showed that increasing the heating temperature and time decreased the blue value of starch-iodine complex. Meanwhile, the swelling power and total color difference increased with the heating temperature and time.