Comparative Evaluation of Modified Mango Kernel Starch Properties Using Principal Component Analysis

ABSTRACT This study systematically evaluated the effects of various physical and chemical modifications, including heat‐moisture treatment, sonication, annealing, acetylation, and succinylation, on the physicochemical and functional properties of mango kernel starch. The characterization of modified starch revealed that the modifications significantly improved key parameters; tapped density ranged from 0.39±0.04 to 0.74±0.01 g/mL, and bulk density from 0.32±0.04 to 0.62±0.05 g/mL among different treatments, indicating enhanced packing and flow properties. Water absorption capacity was in the range of 128.67±3.06% to 203.67±1.53%, and swelling power was between 28.67±1.56% and 53.33±0.40%, reflecting improved starch granule hydration and swelling potential after modification. Amylose content ranged from 41.42±0.36% to 8.29±0.02%, while amylopectin content correspondingly ranged between 58.58±0.36% and 91.70±0.02%, suggesting structural changes favoring branched glucan chains. The degrees of substitution for acetylated (0.06±0.02 to 0.09±0.02) and succinylated (0.03±0.01 to 0.06±0.01) starch confirmed altered functional attributes. Principal Component Analysis (PCA) and correlation analysis revealed positive correlations of modification treatments and amylopectin, whitening index, and absorption capacities, while negative correlations with amylose content, tapped density, bulk density, and Carr's index. The findings of this study suggest that both physical and chemical modification treatments can diversify starch properties for potential applications in food industries.