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» Articles » PMID: 30483012

Thermal, Structural and Textural Properties of Amaranth and Buckwheat Starches

Overview
Journal J Food Sci Technol
Specialty Nutritional Sciences
Date 2018 Nov 29
PMID 30483012
Citations 6
Authors
Ritu Sindhu
B S Khatkar
Affiliations
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Abstract

Starches isolated from amaranth and buckwheat were analysed for thermal characteristics, crystallinity, gel textural properties and light transmittance. Buckwheat starch gels were harder with higher chewiness and springiness than amaranth starch gels. Starch from common buckwheat produced the hardest gel and amaranth starch from VL-44 cultivar produced the softest gel. Gelatinisation temperatures of amaranth and buckwheat starches differed significantly and tartary buckwheat starch showed the highest values for T and T. Buckwheat starches showed lower enthalpy change values than amaranth starches of both the cultivars. X-ray diffractometry confirmed 'A' type crystalline pattern for all tested starch samples and higher relative crystallinity was noticed in amaranth starches than buckwheat starches. Tartary buckwheat exhibited the lowest value of relative crystallinity and amaranth starch of Durga cultivars showed the highest value of relative crystallinity. FTIR spectrums showed band at similar wavenumbers (cm) with varying intensities. A declining order of paste clarity during storage at refrigeration temperature was observed for all starches.

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