Publication: Improvement in pasting, thermal properties, and in vitro digestibility of isolated Amaranth starch (Amaranthus cruentus L.) by addition of almond gum and gum ghatti powder
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Date
2021
Journal Title
Journal of Food Processing and Preservation
Journal ISSN
Volume Title
Publisher
John Wiley and Sons Inc
Abstract
In the present study, we isolated starch through alkali treatment, and 83.79% of yield was obtained. The isolated starch was modified with almond gum (AG) and gum ghatti (GG) powder at a varied concentration (0.4�3.6�g). Results obtained from the study infer that blue value decreased with an increased concentration of gum while increased pasting temperature was noticed. Syneresis values were observed to decreased in SAG-I (Starch:AG, 99:1) and SGG-I (Starch:GG, 99:1) than native and other counterparts. FTIR results confirmed the presence of a number of functional groups in the modified starches. The thermodynamic properties suggested that the native starch had a GTR of 12.17�C, whereas for those modified with AG and GG, the GTR was much higher with even onset at a higher temperature. Digestibility of starch revealed that the starch with lower concentration had maximum hydrolysis in a shorter incubation than the starch with a higher concentration. Practical applications: Modification of starch using exudates improves or alter the native properties like pasting properties, thermal stability, and digestibility. The present investigation is intended to modify the isolated amaranth starch using two different exudates at a varied concentration to improve the native properties where a significant improvement in chemical, pasting, and thermal stability of starch has been observed. However, the addition of gum exudate also altered the digestibility of starch. This study may help to develop some new food products with more thermal stability and low syneresis. The products like pudding, desserts, custard, and soup powder can be designed from the modified starch. � 2021 Wiley Periodicals LLC.