Functional Characterization of Blended Starch

Bitrus Wokhe Tukura; Florence Nkiruka Obelle

doi:doi:10.11648/j.ijbbmb.20160101.14

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Functional Characterization of Blended Starch

Bitrus Wokhe Tukura, Florence Nkiruka Obelle

Published in International Journal of Biochemistry, Biophysics & Molecular Biology (Volume 1, Issue 1)

Received: 10 September 2016 Accepted: 23 September 2016 Published: 11 October 2016

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Abstract

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.

Published in	International Journal of Biochemistry, Biophysics & Molecular Biology (Volume 1, Issue 1)
DOI	10.11648/j.ijbbmb.20160101.14
Page(s)	25-30
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Starch, Blend, Functional Properties, Finger Millet, Food Quality

References

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APA Style

Bitrus Wokhe Tukura, Florence Nkiruka Obelle. (2016). Functional Characterization of Blended Starch. International Journal of Biochemistry, Biophysics & Molecular Biology, 1(1), 25-30. https://doi.org/10.11648/j.ijbbmb.20160101.14

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ACS Style

Bitrus Wokhe Tukura; Florence Nkiruka Obelle. Functional Characterization of Blended Starch. Int. J. Biochem. Biophys. Mol. Biol. 2016, 1(1), 25-30. doi: 10.11648/j.ijbbmb.20160101.14

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AMA Style

Bitrus Wokhe Tukura, Florence Nkiruka Obelle. Functional Characterization of Blended Starch. Int J Biochem Biophys Mol Biol. 2016;1(1):25-30. doi: 10.11648/j.ijbbmb.20160101.14

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@article{10.11648/j.ijbbmb.20160101.14,
  author = {Bitrus Wokhe Tukura and Florence Nkiruka Obelle},
  title = {Functional Characterization of Blended Starch},
  journal = {International Journal of Biochemistry, Biophysics & Molecular Biology},
  volume = {1},
  number = {1},
  pages = {25-30},
  doi = {10.11648/j.ijbbmb.20160101.14},
  url = {https://doi.org/10.11648/j.ijbbmb.20160101.14},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijbbmb.20160101.14},
  abstract = {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.},
 year = {2016}
}

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TY  - JOUR
T1  - Functional Characterization of Blended Starch
AU  - Bitrus Wokhe Tukura
AU  - Florence Nkiruka Obelle
Y1  - 2016/10/11
PY  - 2016
N1  - https://doi.org/10.11648/j.ijbbmb.20160101.14
DO  - 10.11648/j.ijbbmb.20160101.14
T2  - International Journal of Biochemistry, Biophysics & Molecular Biology
JF  - International Journal of Biochemistry, Biophysics & Molecular Biology
JO  - International Journal of Biochemistry, Biophysics & Molecular Biology
SP  - 25
EP  - 30
PB  - Science Publishing Group
SN  - 2575-5862
UR  - https://doi.org/10.11648/j.ijbbmb.20160101.14
AB  - 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.
VL  - 1
IS  - 1
ER  -

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Author Information

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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Plain Text BibTeX RIS

APA Style

Bitrus Wokhe Tukura, Florence Nkiruka Obelle. (2016). Functional Characterization of Blended Starch. International Journal of Biochemistry, Biophysics & Molecular Biology, 1(1), 25-30. https://doi.org/10.11648/j.ijbbmb.20160101.14

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ACS Style

Bitrus Wokhe Tukura; Florence Nkiruka Obelle. Functional Characterization of Blended Starch. Int. J. Biochem. Biophys. Mol. Biol. 2016, 1(1), 25-30. doi: 10.11648/j.ijbbmb.20160101.14

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AMA Style

Bitrus Wokhe Tukura, Florence Nkiruka Obelle. Functional Characterization of Blended Starch. Int J Biochem Biophys Mol Biol. 2016;1(1):25-30. doi: 10.11648/j.ijbbmb.20160101.14

Copy | Download

@article{10.11648/j.ijbbmb.20160101.14,
  author = {Bitrus Wokhe Tukura and Florence Nkiruka Obelle},
  title = {Functional Characterization of Blended Starch},
  journal = {International Journal of Biochemistry, Biophysics & Molecular Biology},
  volume = {1},
  number = {1},
  pages = {25-30},
  doi = {10.11648/j.ijbbmb.20160101.14},
  url = {https://doi.org/10.11648/j.ijbbmb.20160101.14},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijbbmb.20160101.14},
  abstract = {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.},
 year = {2016}
}

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TY  - JOUR
T1  - Functional Characterization of Blended Starch
AU  - Bitrus Wokhe Tukura
AU  - Florence Nkiruka Obelle
Y1  - 2016/10/11
PY  - 2016
N1  - https://doi.org/10.11648/j.ijbbmb.20160101.14
DO  - 10.11648/j.ijbbmb.20160101.14
T2  - International Journal of Biochemistry, Biophysics & Molecular Biology
JF  - International Journal of Biochemistry, Biophysics & Molecular Biology
JO  - International Journal of Biochemistry, Biophysics & Molecular Biology
SP  - 25
EP  - 30
PB  - Science Publishing Group
SN  - 2575-5862
UR  - https://doi.org/10.11648/j.ijbbmb.20160101.14
AB  - 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.
VL  - 1
IS  - 1
ER  -

Copy | Download