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Physico-chemical and functional properties of starches separated from Bombay halwa, a traditional Indian confection.

Jeyarani, T. and Yella Reddy, S. and Prabhakar, J. V. (1996) Physico-chemical and functional properties of starches separated from Bombay halwa, a traditional Indian confection. Journal of Food Science and Technology, 33 (2). 116-120, 16 ref.. ISSN 0022-1155

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Abstract

Bombay halwa (halva) is traditionally manufactured using fermented wheat or refined wheat flour after removal of gluten. In order to simplify the manufacturing process and to investigate utilization of different starch types, halwa was prepared using maize (corn), wheat, pregelatinized maize and waxy maize starches in the presence of tartaric acid (0.9 or 1.3%). Changes in starch physicochemical properties that take place during manufacture were studied. The starches were separated from the products, and properties were compared with those of the corresponding native starches. Starches separated from halwa samples had lower viscosity and degree of polymerization and higher solubility and swelling power than the corresponding native starches, indicating that the starch molecules were degraded during halwa manufacture. Gel permeation chromatographic studies showed that the degraded amylopectin fraction eluted along with amylose. The degree of starch degradation was higher when the concn. of acid used during manufacture was increased from 0.9 to 1.3%. Compared to native starches, amylose content and blue value of starches separated from halwa were lower, indicating a reduction in iodine binding value. Results indicated that even the linear molecules, which are responsible for iodine complex formation, had undergone degradation during manufacture of the product.

Item Type: Article
Uncontrolled Keywords: CARBOHYDRATES-; PHYSICAL-PROPERTIES; STARCH-; SUGAR-CONFECTIONERY; HALVA-; PHYSICOCHEMICAL-PROPERTIES
Subjects: 600 Technology > 08 Food technology > 14 Physical properties
600 Technology > 08 Food technology > 25 Sugar/Starch/Confectionery
Divisions: Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 23 Feb 2018 08:14
Last Modified: 23 Feb 2018 08:14
URI: http://ir.cftri.com/id/eprint/7845

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