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Unique Physico‐chemical Properties of Sal (Shorea robusta) Starch
Author(s) -
Soni P. L.,
Sharma H. W.,
Bisen S. S.,
Srivastava H. C.,
Gharia M. M.
Publication year - 1987
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19870391202
Subject(s) - starch , swelling , amylose , chemistry , viscosity , food science , scanning electron microscope , chemical engineering , materials science , composite material , engineering
Abstract Starch from sal seeds cake was isolated, bleached and purified. Scanning electron microscopy of the starch showed round to oval shaped granules of the size 3.5 to 12.3 μm. The starch has more nitrogen, phosphorus, lipids, amylose and water binding capacity in comparison to the other starches of forest origin. Despite its low and seemingly restricted swelling, the sal starch is much more soluble at any particular degree of swelling. Paste viscosity curve showed no drop in viscosity after full gelatinisation had taken place, i. e. the paste is stable on continued cooking.