Effect of acetylation time on the physicochemical characteristics of Arracacia xanthorriza starch

Abstract

Revaluing Andean foods with high nutritional value is a pending task in the country. This is the case of arracacha, a root also known as the “Andean carrot,” which is rich in starch and easily digestible. The study evaluated the impact of acetylation time (0.5-6 hours) on arracacha starch (Arracacia xanthorrhiza) with acetic anhydride at 120°C on its physicochemical properties. The degree of substitution (DS) was observed to increase over time, reaching a maximum value of 2.91 after 6 hours. The apparent viscosity also increased, reaching 25,483 cP at the end of the process. The water absorption rate was highest in the first hour (25.3%), remaining stable thereafter. In contrast, solubility increased progressively, reaching 16.4% at 6 hours. The swelling power of acetylated starch exceeded that of raw starch, peaking at 35.8% after 2 hours and remaining constant thereafter. The results demonstrate that modifying arracacha starch provides specific technological and functional properties for food applications such as the production of instant soups, a partial substitute in baking, and in the meat industry.