Physico-chemical, morphological and pasting properties of starches extracted from water Chestnuts (Trapa natans) from three Lakes of Kashmir, India
Studies on physicochemical, morphology and pasting properties of starches extracted from water chestnuts of three Lakes of Kashmir valley (Wular, Anchar and Dal Lakes) were conducted to determine their application in different food products. The water chestnut starch from Dal Lake had more oval shap...
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| Format: | Article |
| Language: | English |
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Instituto de Tecnologia do Paraná (Tecpar)
2010-06-01
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| Series: | Brazilian Archives of Biology and Technology |
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| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132010000300030 |
| _version_ | 1819027631869263872 |
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| author | Adil Gani Sham Sul Haq F.A. Masoodi A. A. Broadway Asir Gani |
| author_facet | Adil Gani Sham Sul Haq F.A. Masoodi A. A. Broadway Asir Gani |
| author_sort | Adil Gani |
| collection | DOAJ |
| description | Studies on physicochemical, morphology and pasting properties of starches extracted from water chestnuts of three Lakes of Kashmir valley (Wular, Anchar and Dal Lakes) were conducted to determine their application in different food products. The water chestnut starch from Dal Lake had more oval shaped granules than water chestnut starches from the Wular and the Anchar Lakes.The unique feature of the water chestnut starches were shape of starch granules which looked like horn(s) protruding from the surface which did not appear in other starches already studied. Proximate analysis of water chestnut starches showed that average protein content were 0.4%, amylose 29.5 % and ash 0.007 on dry weight basis. Increase in water binding capacity, swelling power and solubility was found over a temperature range of 50-90ºC. Water chestnut starches showed an increase in syneresis during freeze thaw cycles and decline in paste clarity upon storage. Starch extracted from the water chestnuts of the Dal Lake showed higher water binding capacity, swelling, solubility, past clarity, freeze thaw stability, peak viscosity, final viscosity and lower protein content, amylose content, pasting temperature and gel firmness than starches extracted from water chestnuts of the Wular and the Anchar Lakes. |
| first_indexed | 2024-12-21T05:45:33Z |
| format | Article |
| id | doaj.art-3525da2906ef4febb8d54ee33a9e7a0f |
| institution | Directory Open Access Journal |
| issn | 1516-8913 1678-4324 |
| language | English |
| last_indexed | 2024-12-21T05:45:33Z |
| publishDate | 2010-06-01 |
| publisher | Instituto de Tecnologia do Paraná (Tecpar) |
| record_format | Article |
| series | Brazilian Archives of Biology and Technology |
| spelling | doaj.art-3525da2906ef4febb8d54ee33a9e7a0f2022-12-21T19:14:08ZengInstituto de Tecnologia do Paraná (Tecpar)Brazilian Archives of Biology and Technology1516-89131678-43242010-06-0153373174010.1590/S1516-89132010000300030Physico-chemical, morphological and pasting properties of starches extracted from water Chestnuts (Trapa natans) from three Lakes of Kashmir, IndiaAdil GaniSham Sul HaqF.A. MasoodiA. A. BroadwayAsir GaniStudies on physicochemical, morphology and pasting properties of starches extracted from water chestnuts of three Lakes of Kashmir valley (Wular, Anchar and Dal Lakes) were conducted to determine their application in different food products. The water chestnut starch from Dal Lake had more oval shaped granules than water chestnut starches from the Wular and the Anchar Lakes.The unique feature of the water chestnut starches were shape of starch granules which looked like horn(s) protruding from the surface which did not appear in other starches already studied. Proximate analysis of water chestnut starches showed that average protein content were 0.4%, amylose 29.5 % and ash 0.007 on dry weight basis. Increase in water binding capacity, swelling power and solubility was found over a temperature range of 50-90ºC. Water chestnut starches showed an increase in syneresis during freeze thaw cycles and decline in paste clarity upon storage. Starch extracted from the water chestnuts of the Dal Lake showed higher water binding capacity, swelling, solubility, past clarity, freeze thaw stability, peak viscosity, final viscosity and lower protein content, amylose content, pasting temperature and gel firmness than starches extracted from water chestnuts of the Wular and the Anchar Lakes.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132010000300030Water chestnutMorphologyPhysioco-chemical propertiesPasting propertiesGel Texture |
| spellingShingle | Adil Gani Sham Sul Haq F.A. Masoodi A. A. Broadway Asir Gani Physico-chemical, morphological and pasting properties of starches extracted from water Chestnuts (Trapa natans) from three Lakes of Kashmir, India Brazilian Archives of Biology and Technology Water chestnut Morphology Physioco-chemical properties Pasting properties Gel Texture |
| title | Physico-chemical, morphological and pasting properties of starches extracted from water Chestnuts (Trapa natans) from three Lakes of Kashmir, India |
| title_full | Physico-chemical, morphological and pasting properties of starches extracted from water Chestnuts (Trapa natans) from three Lakes of Kashmir, India |
| title_fullStr | Physico-chemical, morphological and pasting properties of starches extracted from water Chestnuts (Trapa natans) from three Lakes of Kashmir, India |
| title_full_unstemmed | Physico-chemical, morphological and pasting properties of starches extracted from water Chestnuts (Trapa natans) from three Lakes of Kashmir, India |
| title_short | Physico-chemical, morphological and pasting properties of starches extracted from water Chestnuts (Trapa natans) from three Lakes of Kashmir, India |
| title_sort | physico chemical morphological and pasting properties of starches extracted from water chestnuts trapa natans from three lakes of kashmir india |
| topic | Water chestnut Morphology Physioco-chemical properties Pasting properties Gel Texture |
| url | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132010000300030 |
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