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Physico‐chemical and functional properties of starch isolated from ginger spent
Author(s) -
Madeneni Madhava Naidu,
Faiza Sheema,
Ramaswamy Ravi,
Guha Manisha,
Pullabhatla Srinivas
Publication year - 2011
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.201100011
Subject(s) - starch , rheology , food science , ingredient , granule (geology) , oleoresin , viscosity , dynamic modulus , materials science , dynamic mechanical analysis , chemistry , composite material , polymer
Abstract Studies were carried out on starch isolated from ginger spent, obtained after the extraction of oleoresin, to explore the possibility of its use as a food ingredient. AM content was found to be 25.5%. SEM showed the granules were disc‐shaped as well as ovoid with a smooth surface. The average granule size was 22.5 ± 3.5 µ in length and 16.9 ± 4.8 µ in width with thickness of ∼3 µ. Ginger spent starch exhibited a high gelatinization temperature (88°C), peak viscosity (678 Brabender units (BU)) and cold paste viscosity (777 BU). It also possessed low paste clarity and higher freeze–thaw stability. Dynamic rheological properties of ginger spent flour, measured using parallel plate geometry showed that the storage modulus ( G ′) increased and loss modulus ( G ″) decreased as a function of frequency. Starch from ginger spent flour with high gelatinization temperature and low in vitro starch digestibility (45%) is suitable to use for development of speciality food formulations.