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Amaranth Starch Isolation, Oxidation, Heat-Moisture Treatment and Application in Edible Film Formation
( Vol-5,Issue-3,March 2018 )
Author(s):

Ritu Sindhu, Bhupendar Singh Khatkar

Keywords:

amaranth, edible films, heat-moisture treatment, oxidation, starch.

Abstract:

Starch was isolated from amaranth grains and subjected to modification treatments. Oxidation of isolated starch was done using sodium hypochlorite and heat-moisture treatment was done at 85°C for 6hr keeping the moisture content 30% during treatment. Native and modified starches of amaranth were used for preparation of edible films and different characteristics of films were evaluated. Both the modification treatments increased tensile strength of amaranth starch films. Heat moisture treatment increased water vapour permeability while oxidation had contrary effects on amaranth starch films. Water solubility of films of amaranth starches was reduced by modification treatments of starches. Heat moisture treatments increased yellowness of starch films.

ijaers doi crossref DOI:

10.22161/ijaers.5.3.17

Paper Statistics:
  • Total View : 184
  • Downloads : 18
  • Page No: 136-141
Cite this Article:
MLA
Ritu Sindhu et al ."Amaranth Starch Isolation, Oxidation, Heat-Moisture Treatment and Application in Edible Film Formation". International Journal of Advanced Engineering Research and Science(ISSN : 2349-6495(P) | 2456-1908(O)),vol 5, no. 3, 2018, pp.136-141 AI Publications, doi:10.22161/ijaers.5.3.17
APA
Ritu Sindhu, Bhupendar Singh Khatkar(2018).Amaranth Starch Isolation, Oxidation, Heat-Moisture Treatment and Application in Edible Film Formation. International Journal of Advanced Engineering Research and Science(ISSN : 2349-6495(P) | 2456-1908(O)),5(3), 136-141. http://dx.doi.org/10.22161/ijaers.5.3.17
Chicago
Ritu Sindhu, Bhupendar Singh Khatkar. 2018,"Amaranth Starch Isolation, Oxidation, Heat-Moisture Treatment and Application in Edible Film Formation". International Journal of Advanced Engineering Research and Science(ISSN : 2349-6495(P) | 2456-1908(O)).5(3):136-141. Doi: 10.22161/ijaers.5.3.17
Harvard
Ritu Sindhu, Bhupendar Singh Khatkar. 2018,Amaranth Starch Isolation, Oxidation, Heat-Moisture Treatment and Application in Edible Film Formation, International Journal of Advanced Engineering Research and Science(ISSN : 2349-6495(P) | 2456-1908(O)).5(3), pp:136-141
IEEE
Ritu Sindhu, Bhupendar Singh Khatkar."Amaranth Starch Isolation, Oxidation, Heat-Moisture Treatment and Application in Edible Film Formation", International Journal of Advanced Engineering Research and Science(ISSN : 2349-6495(P) | 2456-1908(O)),vol.5,no. 3, pp.136-141,2018.
Bibtex
@article {ritusindhu2018amaranth,
title={Amaranth Starch Isolation, Oxidation, Heat-Moisture Treatment and Application in Edible Film Formation},
author={Ritu Sindhu, Bhupendar Singh Khatkar},
journal={International Journal of Advanced Engineering Research and Science},
volume={5},
year= {2018},
}
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References:

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