Studies on the effect of surface and particle characteristics on the flow behavior of Chenopodium album starch

Abstract

This study investigates the changes in the flow properties of starch extracted from two varieties of Chenopodium album viz., Pusa 1 (P1) and IC415447 (IC) after modification through Quasi Emulsion Solvent Diffusion (QESD), Octenyl Succinic Anhydride (OSA) and Heat Moisture Treatment (HMT). The initial goal of this study was to standardize the procedure for the alkaline steeping and alcohol-assisted alkaline method used to isolate starch from two types of Chenopodium album (CA). Alcohol aided alkaline method was resulted in higher starch yield (8.30 to 24.80%) in Pusa1 (P1) as compared to IC415477 (IC) (3.00 to 16.80%). The effectiveness of the optimized extraction process was verified in terms of yield and purity of starch. The lowest fiber and protein content was observed for the alcohol-aided alkaline method (0.25% g/100 ml NaOH, 24 h steeping). After isolation, CA native starch was further characterized for functional, thermo-pasting, and morphological properties. Water absorption capacity was found higher (125.11%) in P1 as compared to IC (110.29%). However, the oil binding capacity for IC starch was lower (225%) than P1 (248%). The peak viscosity and pasting temperature values were found lower for IC. The transmittance level of paste viscosity was 40% lower for P1 in comparison to IC starch. These analyses have revealed that CA starch can be used as a thickening agent and may be explored as an economical, safe, and environment-friendly material for food application. Analysis of both variety of seeds on the basis of 33 parameters will complicate the results. Analytical study for IC and P1 category of Chenopodium album had been done on the basis of basic flow parameters. Basic flow parameter includes tapped density, bulk density, carr s index, hausner ratio, amylose content. After analysis, it was found that the flow parameter of P1 shows better flowability characteristics compare to IC. Hence, P1 was selected for modification to enhance native characteristic of starch. newline