title: Effect of dual modification with hydroxypropylation and cross-linking on physicochemical properties of taro starch.
abstract: Dual modification of taro starch by hydroxypropylation and cross-linking was carried out and the properties of the modified starches were investigated. Two different levels of hydroxypropylation (5 and 10%) and cross-linking (0.05 and 0.10%) were used in different sequences. The amylose contents of the starch decreased due to single and dual modification. For the dual-modified starches, the swelling, solubility and clarity was found to increase with level of hydroxypropylation and decrease with level of cross-linking. The freeze-thaw stability of the dual-modified starches was also affected by the sequence of modification. The viscosities of the cross-linked and dual-modified starches were more than native and hydroxypropylated starches. The firmness of the dual-modified starches was also higher than native and single modified starches. The dual-modified starches have benefits of both type of modifications and could be used for specific purposes e.g. food products requiring high viscosity as well as freeze-thaw stability.
authors.affiliation: Department of Food Engineering and Technology, Tezpur University, Tezpur 784028, Assam, India.
authors.forename: Bidyut Jyoti
authors.initials: BJ
authors.lastname: Hazarika
authors.affiliation: Department of Food Engineering and Technology, Tezpur University, Tezpur 784028, Assam, India. Electronic address: nandansit@yahoo.co.in.
authors.forename: Nandan
authors.initials: N
authors.lastname: Sit
mesh_terms: D000688:Amylose / Q000032:analysis; D055598:Chemical Phenomena; D031060:Colocasia / Q000737:chemistry*; D003116:Color; D004355:Drug Stability; D005615:Freezing; D012995:Solubility; D013213:Starch / Q000737:chemistry*
chemical_list: D013213:Starch; D000688:Amylose
keywords: Cross-linking; Dual modification; Hydroxypropylation; Physicochemical properties; Single modification; Taro starch