Physicochemical, pasting, rheological, thermal and morphological properties of horse chestnut starch

Journal of Food Science and Technology
Syed Insha RafiqD C Saxena

Abstract

Indian Horse chestnuts contain high content of starch which can be explored to be used in various applications in food industry as encapsulating agent, stabilizer, binder, thickener, gelling agents and many more. Horse chest nut is locally available and can be a boon for food industry if the inherent properties are explored. Hence, horse chest nut starch can be a better option for the replacement of conventional starches to meet the industrial demand of starch. Physicochemical, pasting, rheological, thermal and morphological properties of starch isolated from Indian Horse chestnut (HCN) were determined. Amylose content was found to be 26.10 %. Peak viscosity obtained from RVA profile was 4110 cP. Hardness, cohesiveness, adhesiveness and gumminess were determined by Texture Profile Analyser. Particle size analysis showed a typical Uni modal size distribution profile with particle distribution ranging from 7.52 to 27.44 μm. The shape of starch granules varied from round, irregular, oval, and elliptical with smooth surface. X- ray diffraction revealed that HCN starch showed a typical C-type pattern with characteristic peaks at 5.7, 15.0, 17.3 and 22.3°. The transition temperatures (To, Tp, and Tc) and enthalpy of gelatinization (Δ...Continue Reading

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Citations

Apr 3, 2018·Journal of Food Science and Technology·Bertrand JóźwiakMarek Dziubiński
Jun 3, 2020·Journal of Food Science·Hong-Bo TangXiao-Jun Liu
Jul 7, 2020·Journal of Food Science and Technology·Syed Zameer HussainHaroon Rashid Naik

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