![Sample our Food Science & Technology journals, sign in here to start your access, latest two full volumes FREE to you for 14 days]({"type":"image" , "src" : "/sda/5936/TOC-Subject-Sample-2021-Food-Science-Technology.jpg"})
ABSTRACT
In order to use commercial starch for flavor encapsulation, three starches (mungbean, rice, and tapioca) were selected to determine their ability to form inclusion complex with menthone. Mungbean starch had the highest amylose content, followed by rice starch and tapioca starch, respectively. After complexation, appearance and microstructure changes were observed for all starches. Mungbean and tapioca complexes with well-organized V7 crystalline pattern gave similar menthone entrapment (around 4%) which was higher than that of the rice sample (<1%). Molecular size distribution of the complexes revealed the role of amylose fractions for both mungbean and tapioca complexes. According to differential scanning calorimetric analysis, menthone complexes formation was confirmed by a thermoreversible event. Regarding the high yield of starch precipitate and menthone entrapment, mungbean starch is considered a more suitable material for menthone encapsulation rather than tapioca and rice starches.
Funding
A part of this research was funded by Center of Advanced Studies for Agriculture and Food, Institute for Advanced Studies, Kasetsart University, Bangkok 10900, Thailand (CASAF, NRU-KU, Thailand) and Kasetsart University Research and Development Institute (KURDI).