Functional Characterization of Blended Starch

Abstract

Native starches, irrespective of their sources, are undesirable for many industrial applications because of their inability to withstand processing conditions. Functional properties of blended finger millet starch using maize modifiers at different ratios for specific applications in food processing industry were determined using standard methods. Functional properties varied according the type of modifier used and blending ratios of the native finger millet starch to that of the modifier. Higher bulk density of the blended starch makes the flour more suitable for packaging, transportation and use in some food preparations. GG starch is a better emulsifier compared to the native MS and FM starch. The blended starches have less tendency of absorbing and retaining water than its native form. Low Carr’s index and porosity indicated poor flow for the blended starch, due to cohesiveness of the blended flour. The functional properties of the blended starch did not vary significantly (P ≤ 0.05) according to mixture ratios; however, show some significant changes according to the type modifier used. Higher charring and browning temperatures of the blended starch make the starch useful in food processes that require heating at high temperatures. Depending on the desirability for use in various food products, functional properties of finger millet flour may be improved by preparing their blends with maize modifiers in suitable proportions.