Physicochemical properties and <i>in-vitro</i> digestibility studies of microwave assisted chemically modified breadfruit (<i>Artocarpus altilis</i>) starch

Chemical modifications (citrification, acetylation and phosphorylation) of breadfruit (Artocarpus altilis) starch were performed using dual (microwave-assisted chemical) processes, the physicochemical properties, degree substitution in-vitro hydrolysis modified starches evaluated standard methods while changes in molecular structure was assessed Fourier transform-infrared (FTIR) spectroscopy. The results showed that bulk density ranged from 0.22 to 0.28 g/ml, swelling power (5.89 6.23), solubility (0.13 0.17 g), water absorption capacity (WAC) (0.5 0.9 mg/g), oil (OAC), 0.8 1.0 ml/g. Starch amylose contents varied between 122 206 mg/g 16 36%. degrees citrification chemically microwave 0.2 0.31% chemical 0.24 0.36%, respectively. infrared spectra characteristics band for C = O at 1754 1375 cm−1 acetylated 1240 1417 belonging P stretching vibration phosphorylated starches. recorded decreased rate glycemic index compared native starch. Microwave-assisted better functional properties low study revealed modification could enhance efficient utilization both industrial nutritional purposes.