Physicochemical, pasting, rheological, thermal and morphological properties of horse chestnut starch.
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 (ΔH) values were 53.35, 58.81, 63.57 °C and 8.76 J/g, respectively. The rheological properties were determined in terms of variation of storage modulus (G (/)), loss modulus (G (//)) and loss factor (tan δ) at different temperatures. Peak G (/), peak G (//) and peak tan δ values were observed as 10,400 Pa, 1,710 Pa, and 0.164, respectively.
Department of Food Engineering and Technology, Sant Longowal Institute of Engineering & Technology, Longowal, 148 106 Punjab India.
Syed Insha
SI
Rafiq
Department of Food Engineering and Technology, Sant Longowal Institute of Engineering & Technology, Longowal, 148 106 Punjab India.
Kulsum
K
Jan
Department of Food Engineering and Technology, Sant Longowal Institute of Engineering & Technology, Longowal, 148 106 Punjab India.
Sukhcharn
S
Singh
Department of Food Engineering and Technology, Sant Longowal Institute of Engineering & Technology, Longowal, 148 106 Punjab India.
D C
DC
Saxena
Differential scanning calorimeter; Dynamic rheometry; Horse chestnut starch; Rapid visco analyser; Scanning electron microscope; XRD