ISSN 2756-343X
Global Journal of Food and Agribusiness Management ISSN 2756-343X Vol. 2 (3), pp. 001-004, March, 2011. © International Scholars Journals
Full Length Research Paper
Isolation and Characterization of Starch from Horse Gram
U.D.Chavan*1, B.G.Shinde2, S.S.Kadam3 and R. Amarowicz4
1Associate Professor of Department Food Science and Technology. Mahatma Phule Krishi Vidyapeeth, Rahuri. Maharashtra, India. Phone & Fax No. 02426-243253.
2M.Sc. Student; Department of Food Science and Technology, MPKV, Rahuri.
3Head, Department of Food Science and Technology, Mahatma Phule Krishi Vidyapeeth, Rahuri,
4Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Division of Food Science, Olsztyn, Poland
Accepted 09 October, 2010
Abstract
Starch was extracted from white, red and black cultivars of horse gram using cold water, hot water and dilutes alkali. A hot water extracted maximum of 28.4 %, 31.1 % and 29.0 % starch from seeds of white, red and black cultivars. The isolated starch was characterized by proximate composition contents of amylose, swelling factor, amylose leaching and susceptibility to enzyme/acid hydrolysis.
Keywords: Horse gram, starch, isolation, characterization