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Comparative study of physico‐chemical and functional properties of starch extracted from two kidney bean ( Phaseolus vulgaris L.) and green gram cultivars ( Vigna radiata L.) grown in India
Author(s) -
Andrabi Syed Nowsheen,
Wani Idrees Ahmed,
Gani Adil,
Hamdani Afshan Mumtaz,
Masoodi Farooq Ahmad
Publication year - 2016
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.201500217
Subject(s) - phaseolus , vigna , cultivar , gram , starch , radiata , chemistry , food science , horticulture , fabaceae , botany , biology , bacteria , genetics
The objective of the present work was to study the physico–chemical and functional characteristics of starch, isolated from two kidney bean cultivars (Shalimar Rajmah‐1 and SK‐R‐132) and two green gram cultivars (Shalimar Moong‐1 and Shalimar Moong‐2). Moisture, protein, fat, ash, and carbohydrate content varied from 10.63–11.05, 0.2–0.3, 0.25–0.5, 0.1–0.2, and 88.32–88.85 g/100 g, respectively. The swelling and solubility index increased for all the starches with the increase in temperature from 50 to 90°C, while as the light transmittance decreased from 2.10–3.90–1.13–1.37% as the storage period increased from 0 to 120 h. The peak ( T p ) and endset ( T c ) temperatures revealed higher values ranging from 85.47 to 118.12°C and 104.06–142.42 °C, respectively, for starch from all the samples. The bulk densities varied insignificantly while tapped densities showed significant differences among and between the kidney bean and green gram starches.