Physicochemical properties of Bambara groundnut (Vigna subterranea) starch annealed at different temperatures.

Nwaogazie, Faith, Akinwande, Bolanle Aishat and Oyeyinka, Samson Adeoye (2023) Physicochemical properties of Bambara groundnut (Vigna subterranea) starch annealed at different temperatures. Food Processing and Preservation, 46 (12). e17183. ISSN 1745-4549

Full content URL: https://doi.org/10.1111/jfpp.17183

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Physicochemical properties of Bambara groundnut (Vigna subterranea) starch annealed at different temperatures.
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Abstract

Bambara groundnut is a starchy grain that could serve as a starch source for the industry. In the native form, starches are generally unsuitable for most industrial applications and hence are modified. Physical modification methods including annealing are preferred for starch modification because they are environmentally friendly. Previous studies on the annealing of Bambara starch focused on single-temperature treatment. This study investigated the physicochemical properties of Bambara starch annealed at varying temperatures of 45, 50, 55, and 60°C for 24 h. The amylose contents of the starches varied between 27.18% and 28.53%. Annealed Bambara starches showed significantly lower swelling and solubility values than the native starch. Furthermore, except for the time to peak (4.05–4.44 min), pasting temperatures (81.95–84.00°C), gelatinization temperatures (70.47–77.23°C), and gelatinization enthalpies (3.95–
4.41 J/g) which increased the pasting properties of the annealed starches decreased. The result of this study should guide researchers on the specific annealing temperature to use for specific food and industrial applications

Keywords:Annealing, Bambara starch, Functional properties, Physicochemical proeprties, DSC
Subjects:D Veterinary Sciences, Agriculture and related subjects > D610 Food Science
Divisions:College of Science > National Centre for Food Manufacturing
ID Code:54247
Deposited On:04 Apr 2023 14:48

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