Improving the instant properties of kudzu powder by complexing with different chain-length fatty acids

The edible quality of starch paste formed by direct dispersion in boiling water is crucial to the design and production of instant starch-based products. In the present study, the kudzu powder was complexed with different chain-length fatty acids to improve its instant properties. The formation of V6-type kudzu powder-fatty acid complexes was initially characterized. Then, the impact of different chain-length fatty acids on instant properties of kudzu powder was characterized by measuring agglomeration rate and viscoelasticity. The agglomeration rate was decreased from 42.31% (native kudzu powder) to 0.08% (kudzu powder-myristic acid complex). Moreover, the viscoelasticity of the kudzu powder complexed with fatty acids (except for stearic acid) was stronger than that of native kudzu powder. These improvements were related to the formation of kudzu powder-fatty acid complexes with high thermal stability existed on the surface of complexed kudzu powder and extending the time for water to enter into complexed kudzu powder. Thus, all of kudzu powder could absorb sufficient water to avoid aggregating together that was involved into the formation of kudzu paste. This research had important implication for the preparation of instant starchy products that could be directly dispersed in hot water with high edible quality.