PASTING PROPERTIES OF SOME LEGUME AND TUBER STARCHES; A COMPARATIVE STUDY
Abstract
Starch is, after cellulose, the most abundant organic compound in nature. Modification of starch is carried out to enhance the positive attributes and to eliminate the shortcomings of the native starches. Various methods have been developed to produce a range of modified starches with a variety of characteristics and applications. Starch is a naturally occurring, biodegradable, cheap, renewable, and abundantly available polysaccharide molecule. Pasting properties of starch, which describe the behavior of starch granules in water during heating, are critical determinants of its functionality in food and industrial applications. Pasting, a complex phenomenon, involves a series of transformations, including granule swelling, gelatinization, viscosity development, and retrogradation.
Full-Text Access Notice
In accordance with the NERD Policy on promoting peer-reviewed publication, public access to the full text of a project, thesis or dissertation is restricted for three years, allowing the author and supervisors sufficient time to pursue peer-reviewed publication.
During this period, researchers with legitimate academic or research purposes may request authorisation directly from the author to enable NERD to release the indexed full texts of the work using the form below.