Physicochemical properties and in-vitro digestibility studies of microwave assisted chemically modified breadfruit (Artocarpus altilis) starch

Figures & data

Table 1. Starch Content, Rapidly digested starch (RDS), slowly digested starch (SDS), Resistant Starch (RS) and Amylose content of modified Breadfruit starch

Parameters	NS	AC	AM	CC	CM	PC	PM
DS (%)	ND	0.19 ± 0.08	0.31 ± 0.01	0.24 ± 0.05	0.36 ± 0.09	ND	ND
Starch (mg/g)	206 ± 1.6	134 ± 0.9	122 ± 11	181 ± 2.9	184 ± 2.9	153 ± 3.9	155 ± 5.2
RDS (%)	32 ± 1.2	12 ± 0.8	14 ± 0.5	17 ± 0.2	28 ± 1.0	16 ± 0.9	25 ± 0.2
SDS (%)	20 ± 0.2	67 ± 0.5	23 ± 0.2	38 ± 0.1	47 ± 0.2	53 ± 0.3	36 ± 0.9
RS (%)	48 ± 0.1	21 ± 0.2	53 ± 0.5	45 ± 0.6	25 ± 0.1	31 ± 0.3	39 ± 0.7
Amylose (%)	22 ± 0.1	36 ± 0.7	23 ± 0.3	24 ± 0.9	27 ± 0.3	26 ± 0.2	27 ± 0.4
Amylopectin (%)	78 ± 3.4	64 ± 2.2	77 ± 0.9	76 ± 1.3	73 ± 0.6	74 ± 1.1	73 ± 2.6

Mean ± SD of triplicate determinations

NS = Native breadfruit starch

AC = Chemically acetylated breadfruit starch, AM = Microwave assisted acetylated breadfruit starch

CC = Chemically citrified breadfruit starch, CM = Microwave assisted citrified breadfruit starch

PC = Chemically phosphorylated breadfruit starch, PM = Microwave assisted phosphorylated breadfruit starch

ND = Not determined, DS = degree of substitution

RDS = Rapidly digested starch, SDS = slowly digested starch RS = resistant starch

Table 2. Functional properties of native and modified breadfruit starches

Parameter	Bulk density (g/ml)	Swelling Power (60°C)	Solubility (g)	WAC (ml/g)	OAC (ml/g)
NS	0.28 ± 0.01	6.23 ± 0.10	0.13 ± 0.00	0.80 ± 0.01	1.0 ± 0.01
AC	0.22 ± 0.03	6.20 ± 0.00	0.16 ± 0.02	0.70 ± 0.01	1.0 ± 0.02
AM	0.27 ± 0.02	6.09 ± 0.02	0.14 ± 0.02	0.90 ± 0.02	0.9 ± 0.01
CC	0.25 ± 0.03	6.11 ± 0.02	0.17 ± 0.01	0.70 ± 0.03	0.8 ± 0.02
CM	0.27 ± 0.02	6.06 ± 0.04	0.15 ± 0.03	0.50 ± 0.01	0.9 ± 0.03
PC	0.22 ± 0.01	5.89 ± 0.00	0.16 ± 0.02	0.60 ± 0.02	0.8 ± 0.01
PM	0.26 ± 0.02	6.08 ± 0.03	0.15 ± 0.03	0.60 ± 0.01	0.9 ± 0.02

Mean ± SD of triplicate determinations

NS = Native breadfruit starch

AC = Chemically acetylated breadfruit starch, AM = Microwave assisted acetylated breadfruit starch

CC = Chemicallycitrified breadfruit starch, CM = Microwave assisted citrified breadfruit starch

PC = Chemically phosphorylated breadfruit starch, PM = Microwave assisted phosphorylated breadfruit starch

OAC = Oil absorption capacity, WAC = Water absorption capacity

Table 3. Diagnostic bands and intense peak wavelengths (cm⁻¹) of IR spectral of native and modified breadfruits starch

Bands (cm^−1)	Bond identity	NS	AC	AM	PC	PM	CM
3500–3200	OH of starch	4304	3406	3416	3416	3404	3404
2000–2850	C-H stretch	2929	2929, 2725	2929, 2370, 2054	2929	2929, 2135, 2040	2929, 2050
1030–990	-O-C	931	1080	1080	1080	931	1080
1450–1200	C-OH	1456	1383	1415	1456	1456	1411
1600–1500	OH of water	1639	1637, 1560	1564	1635	1635	1637
1244–1230	PO				1240	1240
1400–1388	PO monoester				1417	1417

NS = Native breadfruit starch

AC = Chemically acetylated breadfruit starch, AM = Microwave assisted acetylated breadfruit starch

CC = Chemicallycitrified breadfruit starch, CM = Microwave assisted citrified breadfruit starch

PC = Chemically phosphorylated breadfruit starch, PM = Microwave assisted phosphorylated breadfruit starch

Figure 1. FTIR spectral of modified and native breadfruit starch

Table 4. Hydrolysis constant, concentrations at infinity, area under curve, hydrolysis index and glycemic index of modified breadfruit starch

Parameter	K(min^−1)	C∞	AUC	HI	GI
NS	0.07 ± 0.002	58.8 ± 2.1	9416 ± 2.4	100	100
AC	0.045 ± 0.001	54.3 ± 0.4	7340 ± 0.9	77.9 ± 0.4	82.4 ± 0.2
AM	0.048 ± 0.001	50.0 ± 0.3	7422 ± 0.3	78.8 ± 0.2	82.9 ± 0.1
CC	0.05 ± 0.002	51.4 ± 1.4	7064 ± 0.4	75.0 ± 0.4	80.8 ± 0.09
CM	0.05 ± 0.003	52.0 ± 0.9	7014 ± 0.02	74.4 ± 0.05	80.6 ± 0.5
PC	0.05 ± 0.001	50.3 ± 0.5	7067 ± 0.4	76.1 ± 0.1	81.5 ± 0.1
PM	0.05 ± 0.002	52.4 ± 0.4	7046 ± 0.9	74.4 ± 0.2	80.5 ± 0.2

NS = Native breadfruit starch

AC = Chemically acetylated breadfruit starch; AM = Microwave assisted acetylated breadfruit starch

CC = Chemicallycitrified breadfruit starch; CM = Microwave assisted citrified breadfruit starch

PC = Chemically phosphorylated breadfruit starch; PM = Microwave assisted phosphorylated breadfruit starch

Figure 2. In-vitro starch hydrolysis curve of native and modified breadfruit starch