The effect of pre-gelatinization, cross-linking, and acetylation modification on the gelatinization profile of palado (Aglaia sp.) seed flour paste as an alternative local flour

Background.The potential of palado seeds (Aglaia sp.) is a local starch source that has the potential to be developed as an alternative local flour to reduce the use of wheat flour in the food industry.However, the limitations of the functional properties of natural starch, such as resistance to heating, low solubility, high retrogradation, and less stable pasta, limit its use in the food industry.This study aims to analyse the effect of pregelatinization, cross-linking, and acetylation modifications on the profile and functional properties of palado seeds (Aglaia sp.) flour pasta, produced, and compare each modification method to determine the best potential in its development as an alternative local flour. Materials and methods.The analysis was carried out using the Rapid Visco Analyzer (RVA) method to determine the gelatinization temperature, peak viscosity, breakdown viscosity, maximum viscosity, setback viscosity, final viscosity, and peak gelatinization time.Results.The gelatinization temperature of pasta increases with cross-linking, requiring high heat; conversely, it decreases in pregelatinization and acetylation, making it easier to gelatinize.Peak viscosity decreases in cross-linking, meaning swelling is inhibited, while it increases in acetylation, resulting in greater swelling.High breakdown viscosity in cross-linking pasta is easily damaged but decreases in pregelatinization, with acetylation pasta being more stable.Minimum viscosity indicates that pasta is stable in cross-linking and unstable in pregelatinization and acetylation.High setback viscosity in acetylation and pregelatinization pasta tends to experience retrogradation, while in low cross-linking pasta, it is more stable against syneresis.High final viscosity in acetylation gel is more solid, while in pregelatinization and low cross-linking, the gel structure is weak.The time required for flour to form a paste in pregelatinization and acetylation is shorter than in cross-linking.Conclusion.Modification of true palado (Aglaia sp.) seed flour has the potential to increase its functionality as an alternative local flour in processed food applications.