GET THE APP

Isolation and Characterization of Starch from Moth Bean | 15684
International Research Journals
Reach Us +44-7897-074717

African Journal of Food Science and Technology

All submissions of the EM system will be redirected to Online Manuscript Submission System. Authors are requested to submit articles directly to Online Manuscript Submission System of respective journal.

Isolation and Characterization of Starch from Moth Bean

Abstract

B.N.Kevate, U.D.Chavan, S.S.Kadam, J.K.Chavan and R. Amarowicz

The dry seeds contained 47.9% starch. The starch was isolated from seeds using cold water, hot water and alkali solution (NaOH, 1.5%) as extractant with 28.1, 32.8 and 29.9%, recovery respectively. The purified starch contained 0.06% nitrogen, 0.09% ash, and 0.16% lipids. The isolated starch contained 27% amylose with 4.0%-damaged starch. Water and fat absorption capacity and gelatinization temperature of isolated starch were 80.2%, 72.5% and 66.5 0C, respectively. Swelling factor increased from 1.7% at 50 0C to 21.4% at 95 0C while amylose leaching was observed above 70 0C (7.7%) and it was maximum 14.4% at 95 0C. Enzymatic hydrolysis within 24 hr was 24.9% while the acid hydrolysis observed upto 40.1% within 20 days.

Share this article

klasbahistipobettipobetSahabetngsbahis
https://www.dorebu.com