Studies on Varagu Starch

Abstract

Starch has been isolated from the millet varagu in 63% yield. Study of the physical properties revealed: moderate swelling and low solubility power in water; extensive solubility in dimethyl sulfoxide, probably indicative of easy solvent penetration due to labile and heterogeneous bonding forces within the granule. Brabender amylogram indicated little retrogradation on cooling, owing to strong bonding between the linear and branched molecules of starch. The amylose content of the starch was 24% as determined by paper chromatographic fractionation and “Blue value” method.

Characterization of chestnut (Castanea sativa, mill) starch for industrial utilization

“…In this report, chestnut starch granular solubility in DMSO (40.8%) was similar to that of cassava starch granules (45.4%) but lower than that of corn granules solubility (91.3%). This could be due to structural affinity for the solvent and it was an indicator of granular binding strength and homogeneity (Paramahans et al, 1980). Groundnut seed starch was resistant to DMSO treatment indicating the presence of strong and homogeneous bonding forces within the granules as observed for lablab and jack b ean starches (Wankhede et al, 1977).…”

Preparation and functional properties of decorticated finger millet (Eleusine coracana)

“…However, maximum temperature of steep water could be 70°C or just below the gelatinization temperature of the particular cereal. Since, the gelatinization temperature of the millet starch ranges between 65 and 85°C (Paramahans, Wankhede, & Tharanathan, 1980), a few of the starch granules would be gelatinized during steeping at about 70°C, there by increasing its EMC compared to the millet steeped at 30 or 50°C. Visible fissuring or burst opening of the kernels were not noticed in the material steeped at 70°C indicating the feasibility of hot water soaking method of parboiling for finger millet.…”

Effect of acetyl esterification on physicochemical properties of chick pea (Cicer arietinum L.) starch

“…Starch from defatted Bengal gram flour was isolated applying wet milling protocol (Paramahans et al 1980) with slight modifications. 2 kg of flour was soaked in 6 L of 0.06 M NaOH solution for 4 h at ambient temperature, supernatant decanted and residue washed 4-5 times repeatedly for alkali amputation.…”