International Journal of Food Science and Nutrition

Authors
Sudhakara Rao J, R Parimalavalli

Abstract
Cross-linking is a type of chemical modification used to provide desired functional properties. The present study was undertaken to modify and characterize the corn starch treated with ginger and garlic. Corn starch was modified with ginger and garlic and various nutritional, functional, pasting and structural properties were analyzed. Results showed that ginger treated starch increased the degree of cross-linking than the garlic treated starch. Cross linking significantly reduced protein and fat content while amylose content of cross-linked corn starch was increased. Water and oil absorption capacities were not significantly varied between the starches. Cross-linked starches had higher swelling power and solubility than native starch. Peak viscosity was lower in cross-linked starches. Cross-linked starches displayed complex granules with C-type crystallinity. Thus native corn starch could be modified with ginger and garlic to obtain distinctive properties.