Open AccessIsolation, Characterization and Physicochemical Properties of Starch from Ginger (Zingiber Officinale)
Author(s) -
Praveen Nagella,
S. Manasa,
Kiran B. Muchadi,
B Y Sathish Kumar
Publication year - 2019
Publication title -
international journal of health sciences and pharmacy
Language(s) - English
Resource type - Journals
ISSN - 2581-6411
DOI - 10.47992/ijhsp.2581.6411.0038
Subject(s) - zingiber officinale , starch , extraction (chemistry) , solubility , swelling , chemistry , food science , gingerol , chromatography , materials science , traditional medicine , organic chemistry , medicine , composite material
Ginger (Zingiber officinale) contains constituent like starch, fat, gingerol, volatile oil, the crushed ginger root and starch extracted based on properties of physicochemical that isolates using 1 % w/v sodium metabisulphite solution of achieving starch was initiate to be crystalline, non-hygroscopic powder with 1.3 swelling powder capacity, 37% of solubility capacity and gelatinization temperature at 800 C. The character study of starch was extracted and showed physicochemical properties elevate using extraction, purification, concentration, physical or biological process expressed for identification of sinking and non-reducing carbohydrates.