Vol. 8, Issue 4 (2020)
Assessment of physicochemical properties of popular brands of corn starch for custard preparation
Author(s): Shobhit, Ritu Sindhu and BS Khatkar
Abstract: In the present study, corn starch of ‘Brand A’ (carbohydrate 96.8 g/100 g) and ‘Brand B’ (carbohydrate 88.0 g/100 g) were analyzed for their physico-chemical properties to investigate their effect on viscosity of custard prepared using both the brands. The ‘Brand A’ corn starch contained significantly (P< 0.05) high moisture, ash, starch, amylose, sediment volume, total blue value, sodium content than ‘Brand B’ corn starch. On the contrary, ‘Brand B’ corn starch showed significantly (P< 0.05) high swelling power, solubility, pH, phosphorus, fat, iron and zinc contents than those of ‘Brand A’ corn starch. The mean particle size, protein, calcium, magnesium, potassium and apparent blue value of ‘Brand A’ and ‘Brand B’ did not differ significantly. The turbidity and syneresis of both the corn starch brands increased with storage period. The ‘Brand A’ corn starch showed significantly (P< 0.05) low turbidity and syneresis in comparison to ‘Brand B’ corn starch. Pearson correlation analysis showed positive correlation of swelling power with solubility (r = 0.986, P<0.01), turbidity (r = 0.933, P< 0.01), syneresis (r = 0.869, P< 0.01) while negative correlation with sediment volume (r = -.791, P< 0.01), total starch (r = -.910, P< 0.01), amylose (r = -.922, P< 0.01), amylopectin (r = -.825, P< 0.01), total blue value (r = -.919, P< 0.01), particle size distribution (r = -.714, P< 0.05). Both amylose and amylopectin have significantly negative correlation (P< 0.01) with swelling power, solubility, turbidity and syneresis.
DOI: 10.22271/chemi.2020.v8.i4at.10211
Pages: 3631-3637 | 535 Views 165 Downloads
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How to cite this article:
Shobhit, Ritu Sindhu, BS Khatkar. Assessment of physicochemical properties of popular brands of corn starch for custard preparation. Int J Chem Stud 2020;8(4):3631-3637. DOI: 10.22271/chemi.2020.v8.i4at.10211
