Abstract
Abstract The main objective of this study was to compare the characteristics of hydroxypropylated (HP) wheat and oat starches. Higher degree of modification was obtained for HP wheat starch. Hydroxypropylation did not change the morphological features of HP oat starch granules, while it had some effects on the granular structure of HP wheat starch. The relative crystallinity of HP oat starch was higher than that of HP wheat starch. The water swelling and solubility of the HP wheat starch were higher than the HP oat starch. In contrast to HP wheat starch, the HP oat starch gel showed improved textural properties. After hydroxypropylation, peak and breakdown viscosity increased while set back viscosity and peak time decreased. Higher onset, peak and conclusion temperatures, and higher enthalpy of gelatinization were obtained for the HP oat starch. HP wheat starch gel had less syneresis than the HP oat starch.
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