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Influence of acetylation and heat-moisture treatment on physio-chemical, pasting and morphological properties of buckwheat (Fagopyrum esculentum) starch

DOI: 10.18805/ajdfr.v35i4.6628    | Article Id: DR-978 | Page : 298-303
Citation :- Influence of acetylation and heat-moisture treatment on physio-chemical, pasting and morphological properties of buckwheat(Fagopyrum esculentum) starch .Asian Journal of Dairy and Food Research.2016.(35):298-303

Shatabhisha Sarkar*

shatabhisasarkar@gmail.com
Address :

Department of Foods and Nutrition, College of Home Science, Central Agricultural University, Tura-794 005, Meghalaya, India.

Submitted Date : 10-02-2015
Accepted Date : 26-08-2016

Abstract

Effect of acetylation and heat moisture treatment (HMT) on physicochemical, morphological and rheological properties of buckwheat starch (Fagopyrum esculentum) was investigated.  Acetylation, decreased amylose content of starch with increase in water binding capacity, oil binding capacity, swelling power, solubility and sediment volume. Acetylated starch showed improved paste clarity (five days storage) and increased peak viscosity as compared to native starch. Amylose content, water binding capacity, and oil binding capacity was also improved in HMT starch. The increase in onset temperature of viscosity development and the decrease in peak viscosity was observed in HMT starch. HMT decreased swelling power and solubility of native starch.
 

Keywords

Acetylation; Buckwheat; Heat moisture treatment Physico-chemical properties.

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