Effect of dual modification with hydroxypropylation and cross-linking on physicochemical properties of taro starch

• Significant differences in the properties of native and modified starches were observed.
• Hydroxypropylation improved freeze-thaw stability, clarity and swelling.
• Cross-linking was responsible for improving viscosity and firmness of starch pastes.
• Dual-modification allows improvement in almost all functional properties.
• Sequence of modification in dual modification also affected the functional properties.

Dual modification of taro starch by hydroxypropylation and cross-linking was carried out and the properties of the modified starches were investigated. Two different levels of hydroxypropylation (5 and 10%) and cross-linking (0.05 and 0.10%) were used in different sequences. The amylose contents of the starch decreased due to single and dual modification. For the dual-modified starches, the swelling, solubility and clarity was found to increase with level of hydroxypropylation and decrease with level of cross-linking. The freeze-thaw stability of the dual-modified starches was also affected by the sequence of modification. The viscosities of the cross-linked and dual-modified starches were more than native and hydroxypropylated starches. The firmness of the dual-modified starches was also higher than native and single modified starches. The dual-modified starches have benefits of both type of modifications and could be used for specific purposes e.g. food products requiring high viscosity as well as freeze-thaw stability.