Physico-chemical and functional properties of starch isolated from ginger spent

Madhava Naidu, M. and Sheema, Faiza and Ravi, Ramaswamy and Manisha, Guha and Srinivas, Pullabhatla (2011) Physico-chemical and functional properties of starch isolated from ginger spent. Starch/Starke, 63 (9). pp. 570-578.

PDF Starch_Starke_2011,_00,_1–9.pdf Restricted to Registered users only Download (256kB)

Abstract

Studies were carried out on starch isolated from ginger spent, obtained after the extraction of oleoresin, to explore the possibility of its use as a food ingredient. AM content was found to be 25.5%. SEM showed the granules were disc-shaped as well as ovoid with a smooth surface. The average granule size was 22.5 � 3.5 m in length and 16.9 � 4.8 m in width with thickness of �3 m. Ginger spent starch exhibited a high gelatinization temperature (888C), peak viscosity (678 Brabender units (BU)) and cold paste viscosity (777 BU). It also possessed low paste clarity and higher freeze–thaw stability. Dynamic rheological properties of ginger spent flour, measured using parallel plate geometry showed that the storage modulus (G0) increased and loss modulus (G00) decreased as a function of frequency. Starch from ginger spent flour with high gelatinization temperature and low in vitro starch digestibility (45%) is suitable to use for development of speciality food formulations.

Item Type:	Article
Uncontrolled Keywords:	Freeze–thaw stability / Ginger spent / Physico-chemical properties / Rheology / Starch structure
Subjects:	600 Technology > 08 Food technology > 25 Sugar/Starch/Confectionery 600 Technology > 08 Food technology > 30 Spices/Condiments 600 Technology > 08 Food technology > 14 Physical properties
Divisions:	Grain Science and Technology Plantation Products Spices and Flavour Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	21 Jun 2011 05:58
Last Modified:	28 Nov 2017 04:37
URI:	http://ir.cftri.res.in/id/eprint/10143

Actions (login required)

View Item