Isolation and characterization of native and modified starch from adlay (Coix lacryma jobi-L.)
2016
Trinidad, T. P. | Capule, A. B.
Adlay (Coix lacryma jobi-L. var. Tapul) starch was isolated and subjected to heat-moisture treatment to produce a modified starch. Chemical, physical and functional properties were analysed using standard methods and compared with modified cornstarch and modified tapioca starch. Modification caused a decrease in moisture and increase in protein, dietary fibre andash content. Starch colour showed a decrease in the lightness of the modified Tapul starch. Scanning electron microscopy (SEM) showed various cracks, fissures and holes on the starch surface after modification. Water absorption capacity increased while swelling and solubility decreased. Significant changes in pasting and gelatinization properties were also observed. The findings provide evidence of altered starch properties after heat-moisture treatment which may have potential application in canned food products, sauces and bread.
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