Abstract
AbstractThe Chenopodium album starch is isolated and further modified by using different octenyl succinic anhydride (OSA) concentrations (1%, 2%, 3%) in slightly acidic and alkaline conditions (pH = 5, 6, 8, 9). The modification of starch significantly reduces amylose content as well as functional properties viz. solubility, swelling power, water, and oil absorption capacity. The higher compressibility is found in native starch (35.32%) as compared to modified starch (17.42% at pH 9) as elucidated from Carr's index indicating very poor and fair relative flowability, respectively. The decline in the cohesive nature of native starch is also detected from the reduced caking strength (1072.03 to 367.23 g mm) and cohesion index (15.37 to 11.37 mm) after modification. Modified starch also reflects a rise in pasting temperature from 80.05 to 87.10°C. SEM images and X‐ray diffraction reveals the development of regular‐shaped and larger starch particles and an increase in peak intensity. Overall, the present findings confirm that OSA treatment significantly increases the flowability to fair flow compared to native starch's cohesive nature.
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