Modification of Moth Bean Starch Using Mixture of Organic Acids under Dry Heating

Research output: Contribution to journal › Journal article › Research › peer-review

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Modification of Moth Bean Starch Using Mixture of Organic Acids under Dry Heating. / Singh, Harinder; Punia, Rakesh; Ganesh, Aditya; Duttagupta, Arijit; Kaur, Amrit; Blennow, Andreas.

In: Starch/Staerke, Vol. 71, No. 9-10, 1900061, 09.2019, p. 1-7.

Research output: Contribution to journal › Journal article › Research › peer-review

Harvard

Singh, H, Punia, R, Ganesh, A, Duttagupta, A, Kaur, A & Blennow, A 2019, 'Modification of Moth Bean Starch Using Mixture of Organic Acids under Dry Heating', Starch/Staerke, vol. 71, no. 9-10, 1900061, pp. 1-7. https://doi.org/10.1002/star.201900061

APA

Singh, H., Punia, R., Ganesh, A., Duttagupta, A., Kaur, A., & Blennow, A. (2019). Modification of Moth Bean Starch Using Mixture of Organic Acids under Dry Heating. Starch/Staerke, 71(9-10), 1-7. [1900061]. https://doi.org/10.1002/star.201900061

Vancouver

Singh H, Punia R, Ganesh A, Duttagupta A, Kaur A, Blennow A. Modification of Moth Bean Starch Using Mixture of Organic Acids under Dry Heating. Starch/Staerke. 2019 Sep;71(9-10):1-7. 1900061. https://doi.org/10.1002/star.201900061

Author

Singh, Harinder ; Punia, Rakesh ; Ganesh, Aditya ; Duttagupta, Arijit ; Kaur, Amrit ; Blennow, Andreas. / Modification of Moth Bean Starch Using Mixture of Organic Acids under Dry Heating. In: Starch/Staerke. 2019 ; Vol. 71, No. 9-10. pp. 1-7.

Bibtex

@article{67ff445ab9164837befb37d6b385f99b,
title = "Modification of Moth Bean Starch Using Mixture of Organic Acids under Dry Heating",
abstract = "Moth bean (Vigna aconitifolia) starch is modified in its dry state (110 °C for 8 h, 14% moisture) using various ratios of organic acids (citric acid and stearic acid) in solvent free (solid–solid) reaction mode. Apparent amylose content is observed to increase in organic acid treated starches. Modified starches show lower swelling power than native starch. Scanning electron micrographs display rough granules surface for treated starches. Crystalline polymorphic pattern of moth bean starch is unaffected by organic acid treatment and dry heating. However, relative crystallinity increases after dry modification. Pasting properties indicate reduction following hydrolysis and loss of granular strength. Resistant starch (RS) content increases as an effect of the modification. This novel modification provides different functionality as compared to aqueous protocols and also provides a clean alternative to replace acid hydrolysis process with concentrated mineral acids.",
keywords = "dry heating, dual modification, moth bean starch, organic acids, pasting properties, solvent free reaction",
author = "Harinder Singh and Rakesh Punia and Aditya Ganesh and Arijit Duttagupta and Amrit Kaur and Andreas Blennow",
year = "2019",
month = sep,
doi = "10.1002/star.201900061",
language = "English",
volume = "71",
pages = "1--7",
journal = "Starch",
issn = "0038-9056",
publisher = "Wiley - V C H Verlag GmbH & Co. KGaA",
number = "9-10",

}

RIS

TY - JOUR

T1 - Modification of Moth Bean Starch Using Mixture of Organic Acids under Dry Heating

AU - Singh, Harinder

AU - Punia, Rakesh

AU - Ganesh, Aditya

AU - Duttagupta, Arijit

AU - Kaur, Amrit

AU - Blennow, Andreas

PY - 2019/9

Y1 - 2019/9

N2 - Moth bean (Vigna aconitifolia) starch is modified in its dry state (110 °C for 8 h, 14% moisture) using various ratios of organic acids (citric acid and stearic acid) in solvent free (solid–solid) reaction mode. Apparent amylose content is observed to increase in organic acid treated starches. Modified starches show lower swelling power than native starch. Scanning electron micrographs display rough granules surface for treated starches. Crystalline polymorphic pattern of moth bean starch is unaffected by organic acid treatment and dry heating. However, relative crystallinity increases after dry modification. Pasting properties indicate reduction following hydrolysis and loss of granular strength. Resistant starch (RS) content increases as an effect of the modification. This novel modification provides different functionality as compared to aqueous protocols and also provides a clean alternative to replace acid hydrolysis process with concentrated mineral acids.

AB - Moth bean (Vigna aconitifolia) starch is modified in its dry state (110 °C for 8 h, 14% moisture) using various ratios of organic acids (citric acid and stearic acid) in solvent free (solid–solid) reaction mode. Apparent amylose content is observed to increase in organic acid treated starches. Modified starches show lower swelling power than native starch. Scanning electron micrographs display rough granules surface for treated starches. Crystalline polymorphic pattern of moth bean starch is unaffected by organic acid treatment and dry heating. However, relative crystallinity increases after dry modification. Pasting properties indicate reduction following hydrolysis and loss of granular strength. Resistant starch (RS) content increases as an effect of the modification. This novel modification provides different functionality as compared to aqueous protocols and also provides a clean alternative to replace acid hydrolysis process with concentrated mineral acids.

KW - dry heating

KW - dual modification

KW - moth bean starch

KW - organic acids

KW - pasting properties

KW - solvent free reaction

U2 - 10.1002/star.201900061

DO - 10.1002/star.201900061

M3 - Journal article

AN - SCOPUS:85068657282

VL - 71

SP - 1

EP - 7

JO - Starch

JF - Starch

SN - 0038-9056

IS - 9-10

M1 - 1900061

ER -

ID: 234150979