Yadav, D.K. and Patki, P.E. (2015) Effect of acetyl esterification on physicochemical properties of chickpea (Cicer arietinum L.) starch. Journal of Food Science and Technology, 52 (7). pp. 4176-4185.
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Abstract
Acetyl esterification of isolated Bengal gram starch was carried out using acetic anhydride as reactant. Modification of native starch at variant concentrations of acetic anhydride (6, 8 and 10 %, w/w) resulted in modified starch with 2.14, 3.35, 4.47% acetyl content and 0.082, 0.130 and 0.176° of substitution (DS) respectively. The acetyl esterification of native starch brought significant changes in physicochemical properties with respect to pasting behavior, granule morphology, thermal properties and retrogradation profile. Acetyl modifications of native starch increased swelling capacity, water absorption power and oil absorption capability by 17, 13 and 20 % respectively. Acetylation has decreased pasting temperature, pasting time, final viscosity and set back viscosity due to increase in amylsoe content, hydrogen bonding and porosity of starch granule.....
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Bengal Gram, Acetylation, Pasting Properties, Swelling, Gelatinization, Retrogradation |
| Author Affiliation: | Food Preservation and Sensory Science (FPSS) Division, Defence Food Research Laboratory, Siddhartha Nagar, Mysore 570011, India |
| Subjects: | Plant Protection |
| Divisions: | Chickpea |
| Depositing User: | Mr B Krishnamurthy |
| Date Deposited: | 17 Dec 2016 03:46 |
| Last Modified: | 17 Dec 2016 03:46 |
| Official URL: | http://dx.doi.org/10.1007/s13197-014-1388-5 |
| URI: | http://eprints.icrisat.ac.in/id/eprint/14649 |
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