Abstract
AbstractCorn starch and starches separated from different potato cultivars were acetylated to evaluate the effect of plant source on the physicochemical, morphological, thermal, rheological, textural and retrogradation properties of the starches. Corn starch showed a lower degree of acetylation than potato starches under similar experimental conditions. The degree of acetylation for different potato starches also differed significantly. Morphological examination revealed that the granules of acetylated Kufri Chandermukhi and Kufri Sindhuri starches tended to appear as fused and less smooth than native starch granules. Acetylation of corn and potato starches decreased the transition temperatures and enthalpy of gelatinization and increased swelling power and light transmittance. However, the change in these was greater in the potato starches with higher percentage of small sized granules. Acetylated starches showed higher peak G', G'' and lower tan δ than their counterpart native starches during heating. Among the starches from different cultivars, the change in the rheological parameters after acetylation differed to a significant extent. The retrogradation was observed to be negligible in the acetylated cooked starch pastes. Results implied that the change in functional properties of starches with acetylation depends on source and granule morphology of native starch.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
