MODIFICATION OF SORGHUM STARCH AND ITS APPLICATION IN DAIRY PRODUCTS
| dc.contributor.advisor | KUMAR, ASHISH | |
| dc.contributor.author | PANWAR, SHREYA | |
| dc.date.accessioned | 2023-10-18T11:47:10Z | |
| dc.date.available | 2023-10-18T11:47:10Z | |
| dc.date.issued | 2020 | |
| dc.description.abstract | Sorghum is a climate smart crop but underutilised for human consumption because of thick pericarp, pigmentation and presence of anti-nutrients. Sorghum has not been much exploited for the manufacturing of value-added products, despite the fact that it contains 70% starch. Therefore, starch modification is required to improve the physico-chemical and functional characteristics of native starches. Among the various methods of starch modification, hydrothermal treatment has potential to generate environment-friendly modified starch. Therefore, the present work was carried out to standardize the process for sorghum starch modification through High Moisture Treatment (HMT) and Annealing (ANN). Among the three additives, application of 0.30% NaOH yielded starch with maximum purity. Further, characterization of isolated sorghum starch revealed that the swelling power (g/g) and solubility (%) were 6±0.50g/g and 3.48±0.83 % respectively; while water and oil absorption capacity (g/g) were found to be 1.07±0.03g/g and 1.58±0.09g/g, respectively. HMT modified starch exhibited significantly (p<0.05) higher dextrose equivalent (2.59 ± 0.01%), oil absorption capacity (2.6 ± 0.7g/g) and water absorption capacity (1.76± 0.38g/g); however, it resulted in significant (p<0.05) reduction in the swelling power (3.39±0.07 g/g) and solubility (2.44 ± 0.24%) of starch. The annealing treatment caused significant increase (p<0.05) in the oil absorption capacity (1.49±0.13g/g), water absorption capacity (1.55±0.28g/g) and dextrose equivalent value (3.31±0.00%) while, significant (p<0.05) reduction in the swelling power (3.62±0.19g/g) and solubility (2.12±0.16%) was observed. Dynamic rheology indicated that storage modulus (G’) for native starch (2990 ± 37 Pa) significantly (p<0.05) increased in HMT-20-4 (3185 ± 73.25 Pa) and HMT-30-4 modified starch (4275± 49.24 Pa). The native starch had crossover point of (786±71.14 Pa) and the maximum crossover was observed in the HMT-30-8 modified starch (1873± 31.19 Pa). These results suggested increased firmness in native starch after HMT modification thus indicating higher shear stability. In ANN starch, G' was significantly (p<0.05) higher in ANN-55-6 (4456.67±411.17 Pa) and ANN- 55-12 (4463.33±218.14 Pa) than native starch (2440.91± 289.25 Pa). FT-IR results revealed the increased organisation of double helices in the crystalline region of the modified starch. In modified starch, the increased oil absorption capacity positively correlates with emulsifying capacity, however, higher inter-molecular interaction was evident from the decreased solubility, swelling power and enhanced crystallite perfection. Based on the rheological properties and the functional properties, the HMT-20-4 and ANN-55-6 were selected for incorporation in yoghurt at the rate of 0.5,1 and 1.5 % as texture modifier. Textural, rheological and sensory analysis of yoghurt samples showed that 1.5 % HMT-20-4 starch was found best for incorporation into the product. Findings of the present investigation revealed that the hydrothermal modification of starch by HMT and ANN led to modified sorghum starch with higher shear and heat stability with improved water and oil absorption capacity. Further, these modified starches could be applied as a texture improver in yoghurt and related fermented dairy products. | |
| dc.identifier.uri | https://krishikosh.egranth.ac.in/handle/1/5810199107 | |
| dc.language.iso | English | |
| dc.pages | 98 p. | |
| dc.publisher | ICAR-NDRI, KARNAL | |
| dc.sub | Food Technology | |
| dc.theme | MASTER OF SCIENCE | |
| dc.these.type | M.Sc | |
| dc.title | MODIFICATION OF SORGHUM STARCH AND ITS APPLICATION IN DAIRY PRODUCTS | |
| dc.type | Thesis |