Functional Characterization of Blended Starch
International Journal of Biochemistry, Biophysics & Molecular Biology
Volume 1, Issue 1, October 2016, Pages: 25-30
Received: Sep. 10, 2016; Accepted: Sep. 23, 2016; Published: Oct. 11, 2016
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Bitrus Wokhe Tukura, Department of Chemistry, Faculty of Natural and Applied Sciences, Nasarawa State University, Keffi, Nigeria
Florence Nkiruka Obelle, Department of Chemistry, Faculty of Natural and Applied Sciences, Nasarawa State University, Keffi, Nigeria
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Native starches, irrespective of their sources, are undesirable for many industrial applications because of their inability to withstand processing conditions. Functional properties of blended finger millet starch using maize modifiers at different ratios for specific applications in food processing industry were determined using standard methods. Functional properties varied according the type of modifier used and blending ratios of the native finger millet starch to that of the modifier. Higher bulk density of the blended starch makes the flour more suitable for packaging, transportation and use in some food preparations. GG starch is a better emulsifier compared to the native MS and FM starch. The blended starches have less tendency of absorbing and retaining water than its native form. Low Carr’s index and porosity indicated poor flow for the blended starch, due to cohesiveness of the blended flour. The functional properties of the blended starch did not vary significantly (P ≤ 0.05) according to mixture ratios; however, show some significant changes according to the type modifier used. Higher charring and browning temperatures of the blended starch make the starch useful in food processes that require heating at high temperatures. Depending on the desirability for use in various food products, functional properties of finger millet flour may be improved by preparing their blends with maize modifiers in suitable proportions.
Starch, Blend, Functional Properties, Finger Millet, Food Quality
To cite this article
Bitrus Wokhe Tukura, Florence Nkiruka Obelle, Functional Characterization of Blended Starch, International Journal of Biochemistry, Biophysics & Molecular Biology. Vol. 1, No. 1, 2016, pp. 25-30. doi: 10.11648/j.ijbbmb.20160101.14
Copyright © 2016 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License ( which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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