Journal
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
Volume 20, Issue 5, Pages 1016-1028Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/10942912.2016.1193514
Keywords
Starch; Morphology; Physicochemical; Water chestnut
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Selected physicochemical properties of native and modified water chestnut starch (Trapabispinosa) were studied. Single- and dual-modifications were carried out by pregelatinization, acetylation and acid-thinning methods. Chemical modification created unevenness on the surface of starch granule. Swelling power, solubility, and water retention capacity were improved by all modification techniques used. The peak viscosity was reduced in all modified starches as compared to native water chestnut starch. The setback value which is an indication of retrogradation (re-association of starch molecules) tendency in the starch paste was reduced after pregelatinization and acid-thinning but increased by acetylation.
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