Sriprablom J.Tatikunakorn P.Lerdpriyanun P.Suphantharika M.Wongsagonsup R.Mahidol University2023-05-252023-05-252023-01-01Food Research International Vol.163 (2023)09639969https://repository.li.mahidol.ac.th/handle/20.500.14594/82820Native cassava starch (NCS) was chemically modified by cross-linking (CL), octenylsuccinylation (OS), CL followed by OS, and OS followed by CL. The modified cassava starches (MCS) were determined for physicochemical, in-vitro digestibility, and emulsifying properties. For the dual modifications, the functional groups introduced in the first modification were partially replaced by the ones that introduced in the second modification. The X-ray diffraction pattern and relative crystallinity of cassava starch did not change by both modifications, indicating that both reactions occurred predominantly in amorphous regions as well as on the surface of starch granules and did not alter the crystalline pattern in the granules. The physicochemical and emulsifying properties of the dual MCS were predominantly affected by the functional groups introduced in the second modification. For the in-vitro digestibility, the dual MCS exhibited the highest resistant starch content of 19.48–22.00% in comparison with the NCS (6.05%) and the single MCS (10.76–14.49%), possibly due to a synergistic effect of the functional groups introduced in the first and second modifications.Agricultural and Biological SciencesArticleSCOPUS10.1016/j.foodres.2022.1123042-s2.0-851452541971873714536596204