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VOL. 8, ISSUE 2 (2023)
Physiochemical and functional properties of barley (Hordeum vulgare L) starch modified with different chemical methods
Authors
Prixit Guleria, Jyotika Dhankhar
Abstract
This study examined the physiochemical and
functional characteristics of barley (Hordeum vulgare L) starch modified
with different chemical methods. The physicochemical properties, such as
swelling power and solubility, amylose content, color evaluation, pasting
properties, and gel hardness, are greatly impacted by modifications. Native,
cross-linked, oxidized, and hydroxypropylated starches have been found to
contain different amounts of amylose content: 14.68%, 18.60%, 8.83%, and 22.34%
respectively. In comparison to native starch, the modified starch had reduced
swelling volume, swelling power, and solubility. The L* of oxidized starch was
higher than the native and modified starches. All starch samples after the
modification had lower value of gel hardness. All chemically modified starches
showed decreased in peak viscosity, cold paste, and hot paste viscosity. These
results confirmed that the undesirable properties of barley starch can be
modified by the use of chemical methods.
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Pages:30-35
How to cite this article:
Prixit Guleria, Jyotika Dhankhar "Physiochemical and functional properties of barley (<i>Hordeum vulgare L) </i>starch modified with different chemical methods". International Journal of Food Science and Nutrition, Vol 8, Issue 2, 2023, Pages 30-35
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