Oderinde, A. Adewale and Omoyeni, O. C. (2019) CHARACTERISATION OF ACETYLATED, OXIDISED AND ACID-THINNED HYBRID MAIZE STARCHES. In: Book of Proceedings of 4th National Development Conference of The School of Pure and Applied Science, The Federal Polytechnic Ilaro, Ogun State, 2nd – 5th December, 2019, 2nd – 5th December, 2019, Book of Proceedings of 4th National Development Conference of The School of Pure and Applied Science, The Federal Polytechnic Ilaro, Ogun State,.
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Oderinde, A. A. and Omoyeni, O. C.Book of Proceedings of 4th National Development Conference of The School of Pure and Applied Science,.pdf Download (1MB) |
Abstract
Chemical modification of TZL-COMP4 hybrid maize starch was carried out to produce the acetylated (ACE), oxidised (OXI) and acid-thinned (ATI) derivatives. The functional, pasting and morphological characteristics of the native (NAT) and modified starches were determined. The results of functional properties of the starches showed that swelling power and solubility at 55 °C – 95 °C ranged from 174.70±12.27 – 956.04±101.07 g/100g and 0.21±0.12 – 0.58±0.01 g/g, respectively. Oil and water absorption capacity, gelation properties and light transmittance ranged from 214.44±0.02 – 518.57±0.26 g/100g, 10 – 14 %w/v and 6±0.03 - 73±0.10, respectively. Significant (p < 0.05) reduction in pasting temperature was observed in ACE and reduced susceptibility to retrogradation was observed in ATI. Granule morphology showed small granules with no disrupted surfaces.
| 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 13:51 |
| Last Modified: | 16 Jun 2021 13:51 |
| URI: | http://eprints.federalpolyilaro.edu.ng/id/eprint/1738 |
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