Isolation and physico-chemical characterization of cola starch.

Abstract

Cola nitida (Vent).Schott & Endl, a tropical dicotyledonous tree (family-malvaceae and sub-family-stercullioideae), is a well known plant in the sub-Saharan Africa and renowned for its socioeconomic importance in Nigeria and other parts of West Africa. The plant was examined for the nut's starch composition and its physicochemical properties compared with corn starch. The starch was isolated using 1 % w/v sodium metabisulphite and the proximate analysis (in %) was found to be 4.60 protein, 0.54 crude fibre, 0.54 fat, 1.06 ash, 67.57 total starch and 10.42 moisture. The starch percentage solubility was 7.48 % with a swelling capacity of 8.85 % and an amylose/amylopectin content of 24:76. It has a pasting temperature of 74.5 ºC, gelatinization temperature of 74 ºC hydration capacity of 88.59 %, emulsion and foam capacities of 5.22 % and 1.87 % respectively. The Rapid Visco Analysis (RVA) of the cola starch has a peak viscosity of 314.42 RVU and the results of the Differential Scanning Calorimetry (DSC) showed peak temperature of 321 ºC and onset temperature of 300.7 ºC. The photomicrograph indicates that the starch granule is oval in shape, generally small sized with occasional large ones, loose granules with no aggregation and had a mean particle size distribution of 15.33 % at 710 µm. The mineral content composition gave: iron 0.263mg/100g; phosphorus 67.43mg/100g; potassium 4.36mg/100g; calcium 9.40mg/100g; zinc 0.48mg/100g; magnesium 3.78mg/100g; copper (trace), and sodium 1.55mg/100g. Generally, the values obtained for the physicochemical and functional properties compared favorably with that of corn starch, and suggest that cola starch in the unmodified form can be used as a gelling agent, a fat replacer in the food industries where low fat is required and in the manufacture of noodles. It however cannot be used as an emulsifier as a result of its low emulsion and foam capacities.

Evaluation of Effects of Increasing Molar Substitution of Hydroxypropylene on Physicochemical, Functional and Morphological Properties of Starch from Water Yam (Dioscorea Alata)

“…Generally, small and medium sized starch granules have been reported to have varied utilization in the food industry (Omojola et al, 2010) which makes both the native and modified starch desirable both in the food and other industrial applications. Granule size and size distribution of starch are unique properties of starch that have an influence on the functionality of the starches.…”

Physicochemical and Morphological Characterization of Potato Starch Modified by Bacterial Amylases for Food Industry Applications

“…Water absorption capacity (WAC) and water solubility index (WSI) were described by Omojola et al [17], which are used to determine the WAC and WSI. e starch sample (5% w/v) was dispersed in a preweighed centrifuge tube.…”

“…Water Solubility Index [17] determines the amount of polysaccharides or polysaccharide release from the granule on the addition of excess of water. WSI was the weight of dry solids in the supernatant from the WAC test.…”

Effect of modified resistant starch of culinary banana on physicochemical, functional, morphological, diffraction, and thermal properties

“…[26] The pH value obtained for the culinary banana starch was recorded to be 6.70 which is within the pH range of 3-9 obtained for most starches used in the pharmaceutical, cosmetics, and food industries. [27] As most normal starches contain 20-30% amylose and 34.10% amylose content in the present study of culinary banana starch revealed a non-waxy starch type. Amylose content in valery banana starch (40.7%) [22] was different for cavendish banana starch (19.5%).…”