Effect of Damaged Starch and Wheat-Bran Arabinoxylans on Wheat Starch and Wheat Starch-Gluten Systems.

This study investigated the impact of damaged starch and arabinoxylans on the thermal and pasting behavior of mixtures containing starch and gluten. The mixtures containing starch, arabinoxylans, and gluten were dispersed in water and a 50% sucrose solution. When arabinoxylans were added to native starch in water, it did not modify the viscosity profiles. An increase in viscosity parameters was observed due to the addition of arabinoxylans to starch with a higher level of damage. Gluten did not influence the effects caused by arabinoxylans. In the sucrose solution, arabinoxylans caused an increase in the viscosity parameters of native starch and starch with higher damage content dispersions. Gluten caused greater viscosity increases when arabinoxylans were added. In water, the addition of arabinoxylans to native starch caused a decrease in the enthalpy of gelatinization and an increase in the onset temperature. Adding arabinoxylans to starch with a higher level of damage caused the opposite effects. In the presence of sucrose, arabinoxylans caused a decrease in the enthalpy of gelatinization. These results lay the foundations for studying the influence of damaged starch and arabinoxylans in water-rich systems characterized by the presence of substantial proportions of sucrose, such as batter formulations.

Chia Oil Microencapsulation Using Tannic Acid and Soy Protein Isolate as Wall Materials.

The use of proteins to produce oil-containing microcapsules has been previously analyzed; however, their chemical modification, in order to improve their performance as wall materials, is a strategy that has not been widely developed yet. This study aimed to analyze the chemical modification of the proteins through cross-linking reactions with tannic acid and to evaluate their performance as wall materials to the microencapsulation of oils rich in polyunsaturated fatty acids. The cross-linking reaction of isolated soy protein and tannic acid was carried out at pH 10-11 and 60 °C. Subsequently, emulsions were made with a high-speed homogenizer and microcapsules were obtained by spray drying. Microcapsules were characterized by particle size, morphology (SEM), total pore area and % porosity (mercury intrusion methodology), superficial properties (contact angle), and size distribution of oil droplets (by laser diffraction). Additionally, encapsulation efficiency was determined as a function of total and surface oil. Oil chemical stability and quality were studied by Rancimat, hydroperoxide values, and fatty acid profiles. In addition, a storage test was performed for 180 days, and released oil and polyphenols were determined by in vitro gastric digestion. Moreover, the fatty acid composition of the oil and the total polyphenol content and antioxidant capacity of polyphenols were analyzed. The results showed that spray-dried microcapsules had an encapsulation efficiency between 54 and 78%. The oxidative stability exhibited a positive correlation between the amount of polyphenols used and the induction time, with a maximum of 27 h. The storage assay showed that the peroxide value was lower for those cross-linked microcapsules concerning control after 180 days. After the storage time, the omega-3 content was reduced by 49% for soy protein samples, while cross-linked microcapsules maintained the initial concentration. The in-vitro digestion assay showed a decrease in the amount of oil released from the cross-linked microcapsules and an increase in the amount of polyphenols and a higher antioxidant capacity for all samples (for example, 238.10 mgGAE/g and 554.22 mg TE/g for undigested microcapsules with TA 40% versus 322.09 mgGAE/g and 663.61 mg TE/g for digested samples). The microcapsules showed a high degree of protection of the encapsulated oil, providing a high content of polyunsaturated fatty acids (PUFAS) and polyphenols even in prolonged storage times.

Sorghum (Sorghum bicolor L. Moench) Gluten-Free Bread: The Effect of Milling Conditions on the Technological Properties and In Vitro Bioaccessibility of Polyphenols and Minerals.

The absence of gluten proteins in sorghum allows for the production of baked goods that are suitable for celiacs. Previous studies have shown that the milling process affects the performance of sorghum flour in baked products, especially those that are gluten-free (GF). This study aimed to explore the effects of mill type (impact and roller) on flour properties and GF bread quality by assessing the technological quality, antioxidant activity, and mineral content of the bread. All particle populations of flour obtained via both millings presented a bimodal distribution, and the volume mean diameter (D 4,3) ranged from 431.6 µm to 561.6 µm. The partially refined milled flour obtained via polishing and impact milling produced bread with a soft crumb, fewer but larger alveoli in the crumb, and a structure that did not collapse during baking, showing the best performance in bread quality. In the in vitro bread digestibility assay, the total polyphenol content and antioxidant activity decreased during the digestion steps. High mineral (Cu, Fe, Mn, and Zn) contents were also found in a portion of the bread (120 g) made with whole sorghum flour; however, their potential bioavailability was reduced in the presence of a higher amount of bran.

Gleditsia triacanthos Galactomannans in Gluten-Free Formulation: Batter Rheology and Bread Quality.

Gluten-free batters, in general, require the incorporation of agents to control their rheology; this role is commonly played by hydrocolloids. New natural sources of hydrocolloids are under permanent research. In this regard, the functional properties of the galactomannan extracted from the seed of Gleditsia triacanthos (Gledi) have been studied. In this work, we evaluated the incorporation of this hydrocolloid, alone and in combination with Xanthan gum, in gluten-free batters and bread and compared it with Guar gum. The incorporation of hydrocolloids increased the viscoelastic profile of the batters. Gledi addition at 0.5% and 1.25% increased the elastic modulus (G') by 200% and 1500%, respectively, and similar trends were observed when Gledi-Xanthan was used. These increases were more pronounced when Guar and Guar-Xanthan were used. The batters became firmer and more elastically resistant because of the addition of hydrocolloids; batters containing Gledi had lower values of these parameters than batters containing Gledi-Xanthan. The addition of Gledi at both doses significantly increased the volume of the bread compared to the control by about 12%, while when Xanthan gum was included, a decrease was observed, especially at higher doses (by about 12%). The increase in specific volume was accompanied by a decrease in initial crumb firmness and chewiness, and during storage, they were significantly reduced. Bread prepared with Guar gum and Guar-Xanthan gum combinations was also evaluated, and the trends observed were comparable to that of bread with Gledi gum and Gledi-Xanthan gum. The results showed that Gledi addition favors the production of bread of high technological quality.

Complex coacervation and freeze drying using whey protein concentrate, soy protein isolate and arabic gum to improve the oxidative stability of chia oil.

BACKGROUND: Chia oil (CO) is popular for being the richest vegetable source of α-linolenic acid (60-66%). However, this content of polyunsaturated fatty acids (PUFA) limits the incorporation of bulk CO in food products due to its high probability of oxidation. This justifies the study of alternative wall materials for microencapsulation. No reports regarding the use of dairy protein/vegetable protein/polysaccharide blends as wall material for the microencapsulation of CO have been published. Therefore, this work analyzed the behavior of a whey protein concentrate (WPC)/soy protein isolate (SPI)/arabic gum (AG) blend as wall material. The complex coacervation (CC) process was studied: pH, 4.0; total solid content, 30% w/v; WPC/SPI/AG ratio, 8:1:1 w/w/w; stirring speed, 600 rpm; time, 30 min; room temperature. RESULTS: The oxidative stability index (OSI) of CO (3.25 ± 0.16 h) was significantly increased after microencapsulation (around four times higher). Furthermore, the well-known matrix-forming ability of AG and WPC helped increase the OSI of microencapsulated oils. Meanwhile, SPI contributed to the increase of the encapsulation efficiency due to its high viscosity. Enhanced properties were observed with CC: encapsulation efficiency (up to 79.88%), OSIs (from 11.25 to 12.52 h) and thermal stability of microcapsules given by the denaturation peak temperatures of WPC (from 77.12 to 86.00 °C). No significant differences were observed in the fatty acid composition of bulk and microencapsulated oils. CONCLUSION: Microcapsules developed from complex coacervates based on the ternary blend represent promising omega-3-rich carriers for being incorporated into functional foods.

Influence of damaged starch on thermal and rheological properties of wheat starch and wheat starch-gluten systems in water and sucrose.

BACKGROUND: The granular integrity of starch granules is affected by the mechanical action of the milling-process, thus producing what is called damaged starch (DS). The effect of DS on bakery products was extensively studied, but there is not much information about the effect of this minor flour component on batter-type products in which there is a high amount of sucrose. The objective of this work was to study the influence of damaged wheat-starch on starch and starch-gluten systems dispersed in water and sucrose 500 g kg-1 solution. RESULTS: Thermal and pasting properties and the viscoelastic behavior of the systems were evaluated. Gelatinization enthalpy decreased when DS amount increased in the samples in both solvents. In starch-gluten systems, the degree of influence of DS on the gelatinization enthalpy was solvent-dependent. The presence of gluten minimized the effect of DS on the gelatinization process in water. The viscosity profile of starch and starch-gluten samples was reduced in both solvents when DS level increased. The influence of DS on the viscosity profile was solvent-dependent in starch-gluten systems. The presence of gluten lessened the influence of DS on the viscosity profile during the pasting process in sucrose solution. Higher DS levels decreased the viscoelastic behavior of the systems in both solvents and further reduced the viscoelastic behavior of the systems in sucrose solution. CONCLUSION: These results contribute to understanding the influence of the DS levels on the batter properties of flour-based batter-type products, mainly those generated on starch and gluten-starch systems dispersed in sucrose solution. © 2022 Society of Chemical Industry.

Porous Microparticles of Corn Starch as Bio-Carriers for Chia Oil.

Native corn starch and pretreated corn starch were treated with α-amylase, glucoamylase and mixtures of both to generate starches with high porosity with conserved granular structure. Porous starches were characterized; particle size distribution analysis, nitrogen adsorption-desorption analysis, scanning electron microscopy, water and oil adsorption capacity, differential scanning calorimeter, X-ray diffraction and damaged starch techniques were used. The α-amylase/glucoamylase mixture at the highest dose was the best treatment to generate porous starches with interesting adsorption capacity and granular structure conservation. Selected starches were impregnated with chia oil using a vacuum. Pretreated corn starch modified with the α-amylase/glucoamylase mixture showed no significant differences on impregnation capacity compared with native starch with a similar enzyme treatment. The highest oxidative stability was achieved with pretreated porous starch impregnated with 10 to 25% chia oil, compared with the bulk oil (5.37 to 4.72 and 2.58 h, respectively). Results have demonstrated that vacuum impregnation could be a potential technique for the incorporation of oil in porous structures based on starch and porous starches obtained by enzymatic hydrolysis are a promising material for the incorporation and protection of oils susceptible to oxidation.

Influence of the extraction conditions on chia oil quality and partially defatted flour antioxidant properties.

Partially defatted chia flour (PDCF) is a by-product of oil extraction from chia seeds (Salvia hispanica L.). It may be used as an ingredient to improve food products, especially due to its antioxidant properties. In this work, we studied the best screw press extraction conditions that allow preserving the antioxidant properties of PDCF. A central composite design was applied to perform a response surface analysis in order to optimize the oil extraction. The variables considered for optimization were seed moisture content and pressing temperature. Besides the oil quality indicators, the study was focused on the assessment of PDCF properties, including total polyphenol content and antioxidant capacity determined by chemical methods. Our results show that, within the range of screw press conditions evaluated, the chemical quality of the oil and the antioxidant properties of PDCF are both preserved. The best results (highest oil yield and stability) were obtained under a seed moisture content of 10.2% and a pressing temperature of 58.5 °C. In general, our results indicate that screw press methodology can be applied to process chia seeds, using a wide range of conditions, to concurrently produce good quality oil and a PDCF with beneficial properties.

Novel cookie formulation with defatted sesame flour: Evaluation of its technological and sensory properties. Changes in phenolic profile, antioxidant activity, and gut microbiota after simulated gastrointestinal digestion.

Defatted sesame flour (DSF), a coproduct of the sesame oil extraction process, is often discarded despite having high polyphenol content. The aim of this study was to improve the antioxidant properties of cookies with increasing amounts of DSF (5, 10, and 20%) and study its impact on processing and gastrointestinal digestion. Besides, we evaluated the effect of this incorporation on the technological and sensory properties of cookies. The formulation with 10% (SFC10) showed technological quality similar to control, and was the most accepted by consumers. After baking, 13 out of 25 polyphenols from DSF were observed, and only 19% of the initial SFC10 polyphenols would be potentially absorbed after digestion. Besides, the addition of DSF benefits the microbiota composition after colonic fermentation. In conclusion, supplementation with 10% of DSF in cookies improves sensorial acceptance and antioxidant properties, without affecting the technological ones.

NMR characterization of structure and moisture sorption dynamics of damaged starch granules.

Among the many biopolymers that constitute food products, starch is one of the most common. Starch granules are often damaged in the milling process, which affects the final product quality, mainly due to changes in water adsorption properties. In this work, the crystallinity degree of wheat starch samples as a function of the mechanical damage is determined by low field 1H NMR. We also introduce the use of single-sided NMR to determine granular swelling, water distribution and sorption dynamics of the samples. Results show that the crystallinity of the samples decreases with the milling. We also observed that swelling index and sorption capacity values are higher in the milled samples than in the native starch. Our experiments show how single-sided NMR is a valuable tool to provide information on dynamic processes not only in starch, but also in many carbohydrate polymeric samples with the additional benefit of spatial resolution.

Effect of sorghum flour properties on gluten-free sponge cake.

As the demand for gluten-free products increases, the use of sorghum flour becomes a good alternative. Sponge cakes are consumed worldwide and suitable for formulations that could replace wheat flour. One of the most influential parameters on sponge cake quality is the flour particle size. In this study, we obtained and characterized different flours by milling white and brown sorghum grains and evaluated the influence of flour characteristics on batter properties and gluten-free sponge cake quality. Flours were produced by pearling, milling and sifting; and were characterized for flour composition, particle size distribution, damaged starch and water absorption. The structure, density, and viscosity of the batters; and specific volume and crumb properties of the sponge cake were evaluated. The results showed that flour composition, and properties were modified by the milling processes. Pasting viscosity increased as the particle size of the flours was reduced. Brown or white sorghum flour with smaller particle size produced high density and viscosity batters with small and homogeneous air bubbles distribution. Independently of the sorghum variety used, smaller particle size flour leads to sponge cakes of high volume and low firmness. SUPPLEMENTARY INFORMATION: The online version contains supplementary material available at 10.1007/s13197-021-05150-0.

Effect of microwave and hot air treatment on enzyme activity, oil fraction quality and antioxidant activity of wheat germ.

The aim of this work was to study the effects of microwaves (MW) and hot air (HA) treatments on enzyme activities and quality parameters in wheat germ (WG). Both MW and HA were effective at inactivating lipases. MW treatment inactivated lipases more at lower temperatures (60 and 70 °C) than HA (150-200 °C). Peroxide values, acidity, and fatty acid profiles of WG oil remained unaltered after HA and MW treatments. Loss of α-tocopherol contents was observed following HA treatment, but total tocopherol content remained above 77% baselines values in all treated samples. The main antioxidant mechanism of WG extracts was associated with inactivation of radicals, rather than reducing capacity. MW treatment at 60 and 70 °C enhanced radical scavenging activity, while total polyphenol contents and reducing capacities were negatively affected. Therefore, MW treatment is a promising technology to stabilise WG, retaining quality and antioxidant activity.

Peanut skin phenolics obtained by green solvent extraction: characterization and antioxidant activity in pure chia oil and chia oil in water (O/W) emulsion.

BACKGROUND: The peanut skin (PS) is considered as an industrial waste with undervalued applications. Although several studies report potent antioxidant capacities of PS phenolics, the effectiveness in highly unsaturated lipid systems has not yet been evaluated. The objectives of the present study were two-fold: (i) to characterize a PS phenolic extract (PSE) obtained by means of a green technology and (ii) to evaluate its antioxidant efficacy on pure chia oil and chia oil in water (O/W) acid emulsion. RESULTS: PSE was composed mainly of monomeric and condensed flavonoids (procyanidin and proanthocyanidin oligomers). PSE displayed strong antioxidant properties as measured by different reducing power and radical scavenging capacities [IC50  = 0.36 µg dry extract (DE) mL-1 for ferric reducing antioxidant power; IC50  = 4.96 µg DE mL-1 for 2,2-diphenyl-1-picrylhydrazyl (DPPH)• ; IC50  = 6.01 µg DE mL-1 for 2,2'-azinobis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS)•+ ; IC50  = 2.62 µg DE mL-1 for HO• ]. It also showed high antioxidant efficacy when tested in pure chia oil under accelerated oxidation conditions (Rancimat, 100 °C). When added to the O/W emulsions maintained at 40 °C for 15 days, the PSE was more effective than a synthetic antioxidant (tert-butylhydroquinone) with respect to minimizing the formation and degradation of lipid hydroperoxides. CONCLUSIONS: The antioxidant efficacy of PSE was primarily attributed to the abundance of compounds with a high number of phenolic-OH groups. Because they were found to cover a relatively wide range of partition coefficients, the antioxidant properties could be also enhanced by effect of both interfacial and solubility phenomena. All of these features allow the potential use of PSE as a natural antioxidant in different types of foods, including acid emulsion systems. © 2021 Society of Chemical Industry.

Effects of low-temperature microwave treatment of wheat germ.

BACKGROUND: Wheat germ has a great potential byproduct in food formulations for its outstanding nutritional value. To allow valorization, there is a need to inactivate endogenous enzymes such as lipases to avoid lipid oxidation. In the present study, the effects of microwaves on enzyme activity, as well as on functional and physical properties of wheat germ, were evaluated. Microwave treatments were performed at 50, 60 and 70 °C for 5-20 min. RESULTS: Lipase activity was severely affected at 60 and 70 °C in contrast to lipoxygenase. Microwave treatment did not cause changes in germ moisture content or color parameters. No significant changes were observed in equilibrium moisture content when comparing the adsorption and desorption processes of raw and microwave-treated wheat germ. The best model to describe sorption process was the Guggenheim-Anderson-De Boer equation. According to the dielectric properties of raw wheat germ, it could be considered as transparent to energy (ε' < 1.87 and ε'' < 0.35). Thermal analysis of proteins showed a low denaturation degree (below 35% to raw material). In addition, some functional properties were enhanced such as oil retention capacity. Conformational changes as a result of microwave treatment were associated with the slight decline observed on the monolayer moisture content. CONCLUSION: Microwave treatments of wheat germ at 60 and 70 °C were effective for lipase inactivation. Physical properties did not change drastically after the treatments. Microwave-treated wheat germ could be a good source of high-protein ingredient in food product development. © 2021 Society of Chemical Industry.

Greening Ultrasound-Assisted Extraction for Sorghum Flour Multielemental Determination by Microwave-Induced Plasma Optical Emission Spectrometry.

Sorghum is the fourth most important cereal produced in Argentina and the fifth worldwide. It has good agronomic characteristics and could be developed in arid areas, allowing a wide geographic distribution. Its starch content, higher than 70%, makes it possible to obtain a good yield of flours. Nutritionally, it should be noted that the grain does not have the protein fraction called prolamins, which makes it suitable for consumption by people with celiac disease. The multielemental composition constitutes an important indicator of the nutritional profile of the grains and allows, together with other parameters, to select the most suitable varieties for human consumption. In its determination, the preanalytical stage is decisive to obtain a reliable result. Organic samples are a challenge for sample introduction systems that use plasma-based techniques. As an alternative to conventional pretreatment with a microwave-assisted digestion (MWAD), a greener, quick, and simple treatment is proposed, using ultrasound-assisted extraction (UAE) in diluted acid media. The UAE method accelerates analysis times, improves performance and productivity, and was applied to sorghum samples cultivated in the province of La Pampa (Argentina). Microwave-induced plasma optical emission spectrometry (MIP OES) was employed for the determination of Cu, K, Mg, Mn, P, and Zn. The detection limits found ranged from 0.6 (Cu) to 89 (P) mg kg-1, and the precision expressed by the relative standard deviation (RSD) was ≤7.7% (Zn). For validation, a maize reference material (NCS ZC 73010) was evaluated. The principal component analysis revealed three different groupings related to the sorghum varieties' mineral profile.

Sorghum Pasta and Noodles: Technological and Nutritional Aspects.

Sorghum is a major cereal crop with various agronomic advantages, contains health-promoting compounds and is gluten-free. There is a growing tendency to use sorghum in pasta and noodle formulations, which are among the most widely consumed products in the world, but its potential benefits in human diet are not being fully exploited. Here we review research carried out during the past few years on the use of sorghum as the main ingredient or as an additive in pasta and noodles, highlighting its properties and production technology. Pasta and noodles can be produced with 5 to 100% of sorghum at laboratory, pilot or industrial scale with suitable cooking and textural quality coupled with distinctive sensory attributes. Cooking loss shows minimum values of 0.85 and 1.9 g/100 g for pasta and noodles, respectively, and high water absorption (up to 345 g/100 g). The interesting nutritional profile of the products generally includes up to 45% resistant starch (RS) and phenolic compound content with high antioxidant activity. In addition, tannins decrease starch digestibility 15-20%, producing low glycemic index (GI) products (below 65). This is especially important for celiac people, offering them the alternative of gluten-free sorghum pasta and noodles.

Defatted chia flour as functional ingredient in sweet cookies. How do Processing, simulated gastrointestinal digestion and colonic fermentation affect its antioxidant properties?

The aim of this work was to improve the antioxidant quality of cookies using defatted chia flour (DCF), which is a by-|product of the food industry. We prepared cookies containing DFC (5, 10 and 20%), and evaluated the technological and sensory qualities of cookies. Additionally, we verified the effects of processing and simulated gastrointestinal digestion on polyphenols content. The addition of DFC did not affect the technological quality of cookies, with the exception of color. Furthermore, cookies supplemented with 10% DFC were sensorial preferred over the others. The addition of DFC increased the polyphenol content and the in vitro antioxidant capacity of cookies. Besides, the simulated gastrointestinal digestion suggested that 73% of total polyphenols could be absorbed in the intestine, showing an antioxidant effect greater than expected, also showing prebiotic effects. Supplementation of cookies with 10% DFC could be recommended to improve antioxidant quality without reducing the technological or sensorial properties.

Physico-chemical characterization of protein fraction from stabilized wheat germ.

Wheat germ shows the highest nutritional value of the kernel. It is highly susceptible to rancidity due to high content of unsaturated fat and presence of oxidative and hydrolytic enzymes. In order to improve its shelf life, it is necessary to inactivate these enzymes by a thermal process. In this work the functional properties and some characteristics of the protein fraction of treated wheat germ were evaluated. Sequential extraction of proteins showed loss of protein solubility and formation of aggregates after heating. DSC thermograms showed that wheat germ treated for 20 min at 175 °C reached a protein denaturation degree of ~ 77%. The stabilization process of wheat germ affected significantly some functional properties, such as foaming stability and protein solubility at pH 2 and pH 8. Nevertheless, heating did not affect the water holding, oil holding and foaming capacity of protein isolates.

Decrease of chemical and volatile oxidation indicators using oregano essential oil combined with BHT in sunflower oil under accelerated storage conditions.

This study compared the antioxidant properties of oregano essential oil (OEO) and butylated hydroxytoluene (BHT) alone and when combined. The principal components in OEO were gamma terpinene (25.1 g/100 g), terpinen-4-ol (16.7 g/100 g), and carvacrol (16.2 g/100 g). OEO showed 60% DPPH inhibition and 10 mg/g total phenolic compounds. The antioxidant capacity of OEO (0.02, 0.10, and 0.20 g/100 g) and BHT (0.01 and 0.02 g/100 g) and their combinations were tested in sunflower oil oven-heated at 60 °C, by measuring the chemical (peroxide value, p-anisidine value, and conjugated dienes) and volatile (hexanal, 2-heptanal, and 2,4-decadienal) indicators over 14 days. The combined samples (oregano essential oil and BHT) showed the greatest protection against lipid oxidation. On day 14, the peroxide value of the control (without added antioxidants), OEO (0.02 g/100 g), BHT (0.01 g/100 g), and OEO + BHT (0.02 + 0.01 g/100 g) treatments decreased in the order of 136.36, 102.68, 83.24, and 41.37 meqO2/kg, respectively, for example. In the consumer sensory test, samples containing OEO at 0.02 and 0.10 g/100 g attained greater acceptance scores (7.3 and 6.7, respectively, on a 9-point hedonic scale) as compared with the control (6.1). Discriminative duo-trio testing presented significant differences between all OEO-containing samples relative to the control. The synergistic antioxidant activity between OEO (termination-enhancing antioxidant) and BHT (chain-breaking antioxidant) demonstrates an alternative approach to impede lipid oxidation in foods, by decreasing the use of synthetic compounds in the food industry.

Impact of chemical modifications in pilot-scale isolated sorghum starch and commercial cassava starch.

The aim of this work was to evaluate the impact of different chemical modification methods on starch from different botanical sources. Brown and white sorghum starch was isolated throughout a time saving process and avoiding the use of dangerous compounds. Brown and white sorghum and commercial cassava starch were treated using acetic acid, acetic anhydride and octanoyl chloride. Its chemical, morphological and thermal characterization was afterwards carried out. The modifications reduced amylose content and increased damaged starch. Both acetylation and acid treatment produced no significant changes in the size and shape of granules; yet, they increased superficial pores. SEM observations supported the results, indicating that octanoyl modification causes a partial destruction of the granule structure. Thus, particle size distribution changes significantly. Crystallinity degree decreased with all the modifications. However, the effect was more pronounced in octanoyl esterification. In general, modifications increase the water absorption of the native starch but no considerable effect was found over oil absorption, and gelatinization parameters were significantly altered as a result of modifications. Starch from these subtilized sources was successfully modified, which could arouse interest in its industrial production.