Pasting, thermal, morphological, rheological and structural characteristics of Chenopodium (Chenopodium album) starch

被引：38
|
作者：
Jan, Romee [1 ]
Saxena, D. C. [1 ]
Singh, Sukhcharn [1 ]
机构：
[1] St Longowal Inst Engn & Technol, Dept Food Engn & Technol, Sangrur, Punjab, India
来源：
LWT-FOOD SCIENCE AND TECHNOLOGY | 2016年 / 66卷
关键词：
Chenopodium; Amaranth; Starch; Dynamic rheology; Physicochemical properties; AMYLOSE; GELATINIZATION; AMYLOPECTIN; RETROGRADATION; QUINOA; FLOURS; CEREAL;
D O I：
10.1016/j.lwt.2015.10.040
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Chenopodium album is an annual fast-growing underutilized pseudo cereal with high percentage of starch content. The aim of present study was to analyze the isolated starch for its physicochemical, morphological, pasting, thermal, rheological and FTIR spectrometric characteristics. Amylose content of C. album V1 and C. album V2 starches was found 16.75 g/100 g and 19.11 g/100 g. The starch showed polygonal shape and granule size was found to vary from 1.021 to 1.033 mu m, respectively. Peak gelatinization temperature (Tp) for C album V1 was found to be 63.20 degrees C while for C album V2 it was 61.05 degrees C. Peak viscosity of the starch varied from 1812 cP for C album V1 to 4012 cP for C. album V2, respectively. Thus C. album starch showed higher paste viscosity and unique viscoelastic behavior that might enhance their potential usage in different product formulations. FTIR spectrometric analysis revealed almost similar structural components within C album V1 and C album V2 starches. However, morsel variability was observed with Amaranthus starch. (C) 2015 Elsevier Ltd. All rights reserved.
引用
收藏
页码：267 / 274
页数：8
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