Common Buckwheat Starch

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Common buckwheat (F. esculentum Moench) is a major pseudo- cereal used in the form of groats and flour in many processed functional foods. Starch is the main component in buckwheat flour which plays an important role in the functional and technological properties of end-use food products. In the present study starch was isolated; flour and starch isolates of buckwheat were studied for their pasting properties using RVA and thermal properties using DSC. Micro-structural characteristics starch granules were analysed by SEM. Granules of starch were oval, spherical and polygonal in shape and having noticeable flat surface areas. Scanned image of flour showed more agglomeration of granules. Results revealed that, presence of protein, lipids and …show more content…

It is the important source of carbohydrate utilized in food industries in the form of thickener, bulking agent and gelling agent. Pasting, gelatinization, and solubility, swelling and morphological properties of starch mainly govern the application of starch. Particle size of starch granules contributes to specific functional properties of starch such as texture, volume, consistency, and moisture and shelf stability (Raeker and others, 1998). Additionally, the size of starch granules affects the temperatures of gelatinization, which influences the properties of food (Soral-Smietanaet al., 1984). Gelatinization of starch describes the disruption of the molecular order within the starch granules during heating in the presence of water. Indication of the loss of an organized structure includes irreversible swelling of starch granules, loss of birefringence and crystallinity. The process of gelatinization is energy absorbing than can be monitored through Differential Scanning Calorietry (DSC) which has been used for analysis of starch (Freitas et al., 2004). In DSC thermogram, thermal stability of samples can be observed by the onset temperature or peak temperature, while the transformed proportion is reflected by the area under the endothermic peak, representing the enthalpy change (Li-Chan and Ma, 2002). It is generally accepted that swelling of granules increase the viscosity during heating of starch in water. Breakdown refers the rigidity/fragility of the swollen granules. The properties of the swollen granules and the soluble materials leached out from the granules are cooperatively ruling the viscosity parameters during pasting (Doublier et al., 1987). Growing demand of starch has created interest in searching the non-conventional starch sources and buckwheat (Fagopyrum) is a promising new starch source as it produces starch with diverse

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