Synthesis and potential applications of starch nanoparticles derived from Colocasia

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dc.contributor.advisorGurkirat Kaur
dc.contributor.authorManinder Singh
dc.date.accessioned2021-10-25T09:33:28Z
dc.date.available2021-10-25T09:33:28Z
dc.date.issued2021
dc.description.abstractIn the present study the properties of raw starch derived from Colocasia were modified by preparing its nanoparticles in order to enhance its functional properties. The method of acid hydrolysis was used to prepare the starch nanoparticles using H2SO4 at concentration of 3.0 M for 7 days. Characterizations including morphology, pasting properties, functional properties, thermal properties, color, viscosity and storage studies of Colocasia starch nanoparticles were carried out. The minimum average particle size ranged from 400-500 nm. The pasting properties of the Colocasia starch nanoparticles were different from raw starch. Water absorption index, water solubility index and swelling power were significantly higher for Colocasia starch nanoparticles. Analyzing the thermal properties, it was inferred that the degree of gelatinization (DG) was improved in Colocasia starch nanoparticles. The Colocasia starch nanoparticles were stored for four months in order to check the storage properties. The moisture content, free fatty acids and water activity of the acid hydrolyzed starch remained under the safe limits during the storage period of 4 months. The starch nanoparticles prepared by acid hydrolysis method were used as emulsion stabilizer in the preparation of muffins at levels ranging from 0, 3, 6, 9 and 12 %. The prepared muffins were analyzed for quality attributes, color and texture and sensory of muffins. Modified acid hydrolyzed Colocasia starch was found to be acceptable at 6% level on the basis of internal and external scoring of muffins as well as the sensory score.en_US
dc.identifier.citationManinder Singh (2021). Synthesis and potential applications of starch nanoparticles derived from Colocasia (Unpublished M.Sc. thesis). Punjab Agricultural University, Ludhiana, Punjab, India.en_US
dc.identifier.urihttps://krishikosh.egranth.ac.in/handle/1/5810177238
dc.keywordsColocasia, starch, modification, characterization, emulsion stabilizaeren_US
dc.language.isoEnglishen_US
dc.pages59en_US
dc.publisherPunjab Agricultural University, Ludhianaen_US
dc.research.problemSynthesis and potential applications of starch nanoparticles derived from Colocasiaen_US
dc.subFood Science and Technologyen_US
dc.themeSynthesis and potential applications of starch nanoparticles derived from Colocasiaen_US
dc.these.typeM.Scen_US
dc.titleSynthesis and potential applications of starch nanoparticles derived from Colocasiaen_US
dc.typeThesisen_US
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