Enhanced Food Formulation Potential of Amylase-Gallic Acid Modified Sweet Potato and Cassava Starches

Abstract

Background: Starches from sweet potato (Ipomoea batatas) and cassava (Manihot esculenta) are widely used in food applications but often exhibit limitations in hydration, solubility, and flow properties. This study aimed to evaluate whether Amylase-Gallic acid modification and starch blending can enhance the functional properties of native and composite starches. Methods: Ten starch samples, including single-source and blends (75:25, 50:50, 25:75), were prepared and analyzed for swelling power, solubility, water absorption rate (WAR), water and oil absorption capacities (WAC and OAC), and bulk and tapped densities (BD and TD). Comparisons were made between native and amylase–Gallic acid modified starches. Results: Native starches showed high variability in swelling power (0.02–0.27 g/g) and solubility (2–10%). Amylase- Gallic acid modification also significantly increased uniformity and improved hydration and binding properties (P<0.05). The 50:50 SP-CS composite exhibited the highest WAR (10.4 g/g), while WAC and OAC increased substantially across modified starches. Bulk and tapped densities also rose, indicating enhanced flowability and compaction. These improvements are attributed to partial enzymatic hydrolysis, exposure of hydrophilic sites, and polyphenol-starch interactions. Conclusions: Amylase–Gallic acid modification optimally improves the functional properties of the native and composite SP-CS starches, enhancing their water and oil retention, hydration, and flow characteristics. These findings support the potential application of such modified starches in food formulation, stabilization, and development of value-added products.