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Physicochemical Properties of Modified Chufa (Cyperus esculentus L., var sativus Boeck) Starch  

Han Sang-Ha (Korea Food Research Institute)
Lee Hyun-Yu (Korea Food Research Institute)
Kum Jun-Seok (Korea Food Research Institute)
Park Jong-Dae (Korea Food Research Institute)
Publication Information
Food Science and Preservation / v.13, no.3, 2006 , pp. 404-412 More about this Journal
Abstract
TThe purpose of this study was to investigate the physicochemical properties of chufa(Cyperus esculentus L., var sativus Boeck) starches by physical and chemical modification. Chufa starches were exposed to the microwave with 700W power oven for 1, 2, and 3 minutes. Also, starch was oxidized with 1.5%, 3% and 6% (15, 30, 60 mg Cl2/g starch $40^{\circ}\C$, pH 10, 3.0 hr) sodium hypochlorite. The shape of starch granules was not changed much by microwave heating and sodium hypochlorite. Water binding capacity increased but amylose content swelling power, and solubility decreased with increasing microwave heating time. Water binding capacity of the oxidized starch decreased with increasing the content of sodium hypochlorite. With increasing the microwave heating time, gelatinization temperature decreased, but enthalpy(${\Delta}H$) increased in physical modification of chufa starches. Also, chemically modified chufa starches have the similar pattern in gelatinization properties. Peak viscosities of RVA in physically modified chufa starches were 416-188 RVU, and in chemically modified chufa starches they were 129-267 RVU.
Keywords
chufa; microwave; oxidation; starch; DSC; RVA;
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