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American Journal of Food Science and Technology
ISSN (Print): 2333-4827 ISSN (Online): 2333-4835 Website: https://www.sciepub.com/journal/ajfst Editor-in-chief: Hyo Choi
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American Journal of Food Science and Technology. 2017, 5(4), 125-134
DOI: 10.12691/ajfst-5-4-2
Open AccessArticle

Physico-chemical Characteristics of Starches from Different Cereal Grains

Ghada A. Alfauomy1, , Ola S. Ibrahim1 and Mona M. A. Ali1

1Crops Technology Research Department, Food Technology Research Institute, Agricultural Research Center, Al-Giza, Egypt

Pub. Date: July 13, 2017
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Cite this paper:
Ghada A. Alfauomy, Ola S. Ibrahim and Mona M. A. Ali. Physico-chemical Characteristics of Starches from Different Cereal Grains. American Journal of Food Science and Technology. 2017; 5(4):125-134. doi: 10.12691/ajfst-5-4-2

Abstract

Five types of starches isolated from cereal cultivars (gray millet, white creamy millet, wheat, rice and corn) were used in a comparative study with respect to their physico-chemical and morphological properties. Physico-chemical properties, such as chemical composition, water and oil absorption capacity, swelling power, solubility and syneresis attributes showed significant differences among the resulted starches. Amylose content of starches isolated from gray millet, white creamy millet, wheat, rice and corn was 21.35, 21.70, 19.32, 22.77 and 24.77%, respectively. White creamy millet possessed the highest swelling power 15.96 g.g-1 at 90°C. The granule size varied from 3.6 to 13.1 and 2.8 to 12.3 µm for gray and white creamy millet, respectively. Rice starch had the smallest granules size, it ranged from 1.5 to 8.9µm. Granule sizes of wheat and corn varied from 6.9 to 34.8 and 2.4 to 9.8 µm, respectively. Rice starch showed a slower increase (76.79- 79.0%) in syneresis up to five day of storage at 4°C, followed by white creamy millet starch paste (77.7-82.0%). In addition, wheat starch paste showed a sharper increase (68.07-75%). While peak, break down, final and set back viscosity were in ranges of 2920-5190, 608-2964, 3781-4421 and 1469-2414 RVU, respectively.

Keywords:
millet starches hydrothermal treatments physico-chemical properties morphological properties

Creative CommonsThis work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

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