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Green Starch Modification Using Citric Acid: Quinoa, Chickpea, and Cassava Starches.

Disala Menuwara Arachchi¹, Anthony Halim¹, Gbemisola Fadimu¹

¹Biosciences and Food Technology, RMIT University, Bundoora West Campus, Plenty Road, Melbourne, VIC 3083, Australia.

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Summary

This study enhanced dietary fibre in cassava, quinoa, and chickpea starches using citric acid. The eco-friendly modification improved starch properties for food applications.

Keywords:

dietary fibre natural modification of starch pulse starch quinoa starch resistant starch starch citrate underutilised crops

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Area of Science:

Food Science and Technology
Biochemistry
Materials Science

Background:

Dietary fibre deficiency is a global health concern.
Staple food starches often lack sufficient fibre.
Developing fibre-rich ingredients is crucial for public health.

Purpose of the Study:

To increase dietary fibre content in cassava, quinoa, and chickpea starches.
To modify physicochemical properties of starches using an eco-friendly method.
To assess the suitability of modified starches for food applications.

Main Methods:

Eco-friendly modification of starches using citric acid.
Dry-heating starch samples with 30% citric acid at 130 °C for 5 hours.
Characterization of modified starches, including degree of substitution, swelling power, solubility, and structural integrity.

Main Results:

Citric acid modification successfully increased dietary fibre content in all tested starches.
Reduced water interactions, pasting properties, and crystallinity were observed.
Quinoa starch showed the highest reduction in swelling power and solubility, while cassava starch showed the lowest.
Modified starches retained granular integrity but lost birefringence and Maltese crosses.

Conclusions:

Citric acid treatment is an effective eco-friendly method to produce fibre-rich starches.
Modified starches exhibit altered physicochemical properties, making them suitable for various food applications.
The resulting citrate starches are thermally stable ingredients with potential health benefits.