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Consolidative Properties of Mucilage and Modified Starch Dispersions
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| Author:
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MOHAMMED ACHOR, SARINGAT, H.B, ALLAGH, T.S, HASSAN, M, ISAH, A.B
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| Abstract:
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The aim of the present investigation was to determine the compression and consolidative properties of native and modified starches dispersions in mucilage obtained from Ipomoea batatas. Ipomoea batatas starch (SPS) were pregelatinized (PPS) and acid modified (APS), subsequently, dispersions of mucilage with native (30-MSPS), pregelatinized (30-MPPS) and acid modified (30-MAPS) starches in a ratio of 3:10 respectively were produced. Dispersion in mucilage generally led to an increase in flow characteristics, disintegration time, crushing and tensile strength with a decrease in friability. The order of the mean yield pressure (Py) for native and modified starches were APS > PPS > SPS. Do, DA, and DB for native and modified starch are in the order SPS > PPS > APS. Conversely, the dispersions had higher Do and lesser DA and DB as compared to their parent forms. The Di value was in the order APS > PPS > SPS. For native and modified starch dispersions, Di value were in the order 30-MSPS > 30-MPPS > 30-MAPS.The value of Pk was in the order SPS > PPS > APS. In other words, modification of starch increases the plastic deformation of the native starch but reduces the plastic deformation of their dispersions in the order 30-MAPS > 30-MPPS > 30-MSPS The elastic recovery and brittle fracture index were in the order SPS > APS > PPS. While for their dispersion, which showed a decreased in elastic recovery and BFI as compared to their parent forms were in the order 30-MAPS > 30-MPPS > 30-MSPS.
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| Keyword:
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Mucilage, Pregelatinized, Acid modified, Dispersions, Ipomoea batatas starch
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| EOI:
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| DOI:
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| Download:
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