Oderinde, A. Adewale and Omoyeni, O. C. (2018) FUNCTIONAL AND MORPHOLOGICAL PROPERTIES OF ACETYLATED AND ACID-THINNED TZL-COMP3 HYBRID MAIZE STARCHES. In: Proceedings of the 1st International Conference, The Federal Polytechnic, Ilaro, 5th – 8th Nov., 2018., 5th - 8th November, The Federal Polytechnic, Ilaro.
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FUNCTIONAL AND MORPHOLOGICAL PROPERTIES OF OXIDISED ACID THINNED AND ACETYLATED TZL COMP4 STARCH Oderinde Omoyeni Conference Pape.pdf Download (271kB) |
Abstract
This work studied the effect of modification on the functional and morphological properties of TZL-COMP3 hybrid maize starch. Starch isolated from TZL-COMP3 hybrid maize was subjected to acetylation and acid-thinning. The starches obtained – native (NAT), acetylated (ACE) and acid-thinned (ATI), were tested for selected functional properties using established methods. The results of functional analyses showed that swelling power of all hybrid maize starch samples increased with increase in temperature from 55 °C to 95 °C. ACE showed better increase in swelling power. The least gelation concentration (LGC) ranged from 10 - 16 %w/v with NAT and ATI having the least values. Light transmittance was higher in ACE and decreased with increase in the period of storage for all starches. Oil absorption capacities did not significantly improve with modification. Water absorption capacities ranged from 250.00 – 563.67 g/100g with ATI having highest water absorption capacity. It was concluded that modification of TZL-COMP3 hybrid maize starch improved some functional properties with acetylation being the best of the modifications.
| Item Type: | Conference or Workshop Item (Paper) |
|---|---|
| Subjects: | Q Science > Q Science (General) Q Science > QD Chemistry |
| Divisions: | Faculty of Engineering, Science and Mathematics > School of Chemistry |
| Depositing User: | Mr. Bolanle Yisau I. |
| Date Deposited: | 16 Jun 2021 13:44 |
| Last Modified: | 16 Jun 2021 13:44 |
| URI: | http://eprints.federalpolyilaro.edu.ng/id/eprint/1737 |
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