Chemical and functional properties of cocoyam starch and wheat starch blends
Adeleke Omodunbi Ashogbon
Research Article | Published June 2014
International Journal of Biotechnology and Food Science, Vol. 2(5), pp. 94-101
Department of Chemical Sciences, Faculty of Science, Adekunle Ajasin University, Akungba-Akoko, Ondo State, Nigeria.
E-mail: ashogbonadeleke@yahoo.com. Fax: +234-8059225829
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Chemical and functional characteristics were determined for cocoyam starch (100CYS) and wheat starch (100WS) and blends of these two starches at different proportions (70CYS/30WS, 50CYS/50WS and 30CYS/70WS) (%, w/w). The minor components of starch were higher in the WS when compared to 100CYS and the blends. The lowest apparent amylose (AAM) content was in 100CYS (22.60%) and the starch blends had higher AAM values than the control starches. The swelling power of the blends was additive of their individual components at 55, 75 and 95°C but non-additive at 65 and 85°C. The solubility of the blends was non-additive except at 75°C. Bulk density (BD), dispersibility (DB) and pH of the blends were additive of their individual components. BD was highest for the 70CYS/30WS blend (0.87 g/cm3) and lowest for 100WS (0.67 g/cm3). In contrast, DB was highest for 100WS (90.00%) and lowest for the 100CYS (83.00%). With the exception of pasting temperature and peak time,
all the other pasting parameters of the blends were non-additive of their individual components. The 50CYS/50WS blend had the highest peak, trough, breakdown and final viscosities. In contrast, 100WS had the lowest peak (254.90 RVU), breakdown (52.90 RVU) and setback (97.00 RVU) viscosities. Overall results indicate that new chemical and functional properties can be generated by blending native starches of different plant origin.
Keywords: Cocoyam starch, wheat starch, control starch, blends.
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Citation: Ashogbon AO (2014). Chemical and functional properties of cocoyam starch and wheat starch blends. Int. J. Biotechnol. Food Sci. 2(5): 94-101.
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