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Morphological, physicochemical, and pasting properties of modified water chestnut (Trapabispinosa) starch

Authors :
Anjum Nawab
Feroz Alam
Abid Hasnain
Zubala Lutfi
Source :
International Journal of Food Properties. 20:1016-1028
Publication Year :
2016
Publisher :
Informa UK Limited, 2016.

Abstract

Selected physicochemical properties of native and modified water chestnut starch (Trapabispinosa) were studied. Single- and dual-modifications were carried out by pregelatinization, acetylation and acid-thinning methods. Chemical modification created unevenness on the surface of starch granule. Swelling power, solubility, and water retention capacity were improved by all modification techniques used. The peak viscosity was reduced in all modified starches as compared to native water chestnut starch. The setback value which is an indication of retrogradation (re-association of starch molecules) tendency in the starch paste was reduced after pregelatinization and acid-thinning but increased by acetylation.

Details

ISSN :
15322386 and 10942912
Volume :
20
Database :
OpenAIRE
Journal :
International Journal of Food Properties
Accession number :
edsair.doi...........5770fd1c06cb95f82bb766102604aeda
Full Text :
https://doi.org/10.1080/10942912.2016.1193514