Preparation, Physicochemical Properties, and Digestibility of Potato Starch After Inclusion of Gallic and Vanillic Acid

Abstract

The antioxidants gallic acid vanillic acid are known to have positive effects on the human body, thus they were added to potato starch at 5 or 10% at various pH values (3, 5, 7, 9, 11). Total phenolic content (TPC) peaked for modified starches at 160 μg GAE/g; antioxidant capacity bore no strong relationship to TPC. Enthalpy of gelatinization and retrogradation were largely unaffected, but other thermal and pasting properties were drastically altered. 10% modifier had a more pronounced effect on thermal properties, particularly To and ΔH, whereas 5% modifier had a larger effect on RVA parameters. No V-amylose peaks were detected by XRD, and FTIR indicated a loss of crystallinity. The resistant starch (RS) content of native modified granules ranged from 37.6–77.2%, and slowly digestible starch increased compared to the control. In cooked samples, RS was either equal to or less than the control, ranging from 9.7–15.1%.