An assessment of changes in thermal and physico-chemical parameters of jack bean (<Emphasis Type="Italic">Canavalia ensiformis</Emphasis>) starch following hydrothermal modifications |
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Authors: | Email author" target="_blank">O?S?LawalEmail author K?O?Adebowale |
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Affiliation: | (1) Department of Chemical Sciences, Olabisi Onabanjo University, P.M.B. 2002, Ago-Iwoye, Nigeria;(2) Department of Chemistry, University of Ibadan, Ibadan, Nigeria |
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Abstract: | Starch isolated from jack bean was modified by heat moisture treatment (HMT) and annealing. Scanning electron micrograph indicates
oval and round shape for the starch granules, with heterogeneous sizes. The range of the granule size for the starches was
between 10 and 20 μm for the width and 14 and 32 μm for the length.
The starches exhibited the characteristic “C” pattern for legume starches with increased starch crystallinity after modifications.
Swelling power and solubility reduced following annealing and heat moisture treatment. The results also revealed that water
absorption capacity increased following the heat moisture treatment but reduced after starch annealing. Both annealing and
heat moisture treatment improved gelation capacity of the native starch. Gelatinization temperature increased after modifications.
Both annealing and heat moisture treatments reduced starch retrogradation. |
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Keywords: | Jack bean Heat moisture treatment Annealing Retrogradation |
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