Original scientific paper
Studies on Swelling and Solubility of Modified Starch from Taro (Colocasia esculenta): Effect of pH and Temperature
Feroz Alam
; Department of Food Science & Technology, University of Karachi, Karachi-75270, Pakistan
Abid Hasnain
; Department of Food Science & Technology, University of Karachi, Karachi-75270, Pakistan
Abstract
Several physical and chemical treatments were employed to modify Taro (Colocasia esculenta) starch. The effects of pH and heating temperature on their swelling powers and solubilities were studied. At 95 °C, heat-moisture treated, oxidized and acetylated starches were more soluble, while cross-linked starch was less soluble as compared to raw starch. Heat-moisture treated and chemically modified starches had lower swelling power (at 95 °C) than that of isolated starch. Swelling power and solubility were found to be a function of pH and it was observed that all these modified starches had greater swelling capacity and solubility at pH 2.0 and 10.0.
Keywords
Taro starch; chemical modification; swelling power; solubility
Hrčak ID:
35776
URI
Publication date:
26.3.2009.
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