Physicochemical, pasting, rheological, thermal and morphological properties of horse chestnut starch.

摘要: Indian Horse chestnuts contain high content of starch which can be explored to used in various applications food industry as encapsulating agent, stabilizer, binder, thickener, gelling agents and many more. chest nut is locally available a boon for if the inherent properties are explored. Hence, horse better option replacement conventional starches meet industrial demand starch. Physicochemical, pasting, rheological, thermal morphological isolated from chestnut (HCN) were determined. Amylose was found 26.10 %. Peak viscosity obtained RVA profile 4110 cP. Hardness, cohesiveness, adhesiveness gumminess determined by Texture Profile Analyser. Particle size analysis showed typical Uni modal distribution with particle ranging 7.52 27.44 μm. The shape granules varied round, irregular, oval, elliptical smooth surface. X- ray diffraction revealed that HCN C-type pattern characteristic peaks at 5.7, 15.0, 17.3 22.3°. transition temperatures (To, Tp, Tc) enthalpy gelatinization (ΔH) values 53.35, 58.81, 63.57 °C 8.76 J/g, respectively. rheological terms variation storage modulus (G /), loss //) factor (tan δ) different temperatures. G /, peak // tan δ observed 10,400 Pa, 1,710 Pa, 0.164,