What is it about?
Starches were extracted from sorghum and maize grains and modified using reagents and enzymes. The functional properties of the modified starches were compared with those of the native starches. These functional properties include bulk density; least gelatinization concentration; water absorption capacity, solubility index; swelling index and viscosity properties. The modified starches were incorporated into wheat/sorghum as well as wheat/maize composite flours and used for biscuit making. Enzyme modified starches had higher yield than acid modified starches (85.7-88.5% and 70.50-77.58% respectively). Incorporation of the modified starches into the composite flours improved the sensory properties of the biscuit samples.
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Why is it important?
Starch modification changes the properties of starch molecules and makes starch more versatile for industrial applications.
Perspectives
Modification diversifies the use of starches
Professor Philippa C OJIMELUKWE
Michael Okpara University of Agriculture Umudike, Abia state, Nigeria
Read the Original
This page is a summary of: Physico-chemical properties of maize and sorghum starches and their effects on the sensory characteristics of biscuits, Nigerian Food Journal, November 2006, Elsevier,
DOI: 10.4314/nifoj.v24i1.33648.
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