Introduction

The genetic diversity and postharvest conditions of corn lead to differences in its structure, nutritional value and techno-functional properties. Such is the case of cacahuacintle corn (CC) and its starch modified with octenyl succinic anhydride (OSA), of which there are no reports.

Objective

To evaluate the effects of the chemical modification of native CC starch with OSA on its digestibility and physicochemical, morphological, structural and rheological properties.

Methodology

CC starch was extracted and modified with OSA. Its amylose content, Fourier transform infrared spectroscopy (FTIR) results, rheological properties, granule morphology and its effect on in vitro digestibility were evaluated.

Results

Chemical modification, confirmed by FTIR and morphological analysis, reduced starch digestibility and increased slowly digestible and resistant starches. Interactions between OSA-modified starch chains increased resistance to enzymatic hydrolysis. In addition, pasting and rheological properties decreased after modification.

Limitations of the study

The results are valid for CC starch from a cultivar from the State of Mexico, Mexico, and its OSA-modified version.

Originality

Information is presented on the physicochemical, techno-functional, rheological and digestibility properties of CC starch, which is a novel source of starch, both in its native and OSA-modified forms.

Conclusions

OSA-modified starch exhibited improved techno-functional and in vitro digestibility properties, with potential for use in the development of stable low-calorie, high-moisture foods.

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