Comparison of chemical and physical properties of job's tears flour and starch
1987
Thasanee Pornkitprasan | Onanong Naivikul (Kasetsart Univ., Bangkok (Thailand). Faculty of Agro-Industry. Dept. of Food Science and Technology)
Comparison of chemical properties of job's tears flour and starch showed that job's tears flour had more protein, fat, ash, vitamin B1 and B2 and mineral content than job's tears starch. The normal and scanning electron microscopy showed that the starch granules in flour were attached with many other compositions, but those in the isolated starch were clearly polygonal in shape and 5-20 micron in size.The water binding capacity and solubility of flour were higher than those of the isolated starch but the swelling power at high temperature of the isolated starch was higher than that of the flour. In addition, the gelatinization temperature range of flour was shorter and the peak viscosity was lower than that of the isolated starch.
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