Evaluation of functional and pasting properties of different corn starch flours
Makanjuola Olakunle Moses, Makanjuola John Olanrewaju
The functional and pasting properties of starch flours obtained from three (3) varieties of maize (corn) were investigated using standard analytical methods. The water absorption capacity ranged from 1.98g/mi – 2.32g/ml while the swelling power varied from 8.70g/g -15.00g/g, showing significant differences (P<0.05) between solubility index (3.89%-5.28%) while 3.15 NTU, 4.65NTU and 5.17 NTU were obtained as turbidity levels for white corn starch flour, yellow corn starch flour and pop corn starch flour respectively. The result revealed significant differences (P<0.05) in all the pasting properties evaluated suggesting that both the functional properties and pasting properties of starch will go a long way in enhancing the functionality and influencing their usefulness in food systems.