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VOL. 9, ISSUE 2 (2024)
Characterization of ternary blends of water chestnut starch, amino acids and fatty acids for their physicochemical properties
Authors
Sonia Attri, Baljeet S Yadav, Ritika B Yadav
Abstract
The influence of incorporating amino acids and
fatty acids into water chestnut starch (WS) to form ternary blends was examined
in this research. The effects of methionine (Met), histidine (His), oleic acid
(C-18:1), and linolenic acid (C-18:3) on the physicochemical characteristics of
WS were assessed. The ternary blends containing amino and fatty acids showed
reduced swelling power, solubility index and paste clarity, but enhanced
freeze-thaw stability. The complex index % indicated the highest affinity for
blends of methionine and oleic acid with WS. This study underscores how various
amino and fatty acids, along with their interactions with WS to form complexes,
affect starch properties. These findings have significant implications for the
application of ternary blends in food science and related fields, offering
invaluable insights that could drive innovation and optimization in the
development of novel food products with enhanced functional properties and
stability.
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Pages:21-25
How to cite this article:
Sonia Attri, Baljeet S Yadav, Ritika B Yadav "Characterization of ternary blends of water chestnut starch, amino acids and fatty acids for their physicochemical properties". International Journal of Food Science and Nutrition, Vol 9, Issue 2, 2024, Pages 21-25
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