Starch isolated from jack bean was subjected to chemical modification through oxidation,
acetylation and acid thinning. Moisture content, ash, protein, fat, fibre, amylose and pH …

The functional and physicochemical properties of native and chemically modified starches of
Sword bean (Canavalia gladiata) were investigated. The starch yield was 31%(on whole …

Starch from tubers potato (Solanum tuberosum), taro (Alocassia indica), new cocoyam
(Xanthosoma sagitifolium), true yam (Dioscorea alata), and root cassava,(Manihot …

The set aim of present work was to investigate the effects of acetylation, oxidation and heat
moisture treatment on physicochemical, pasting, gel texture, structural, thermal and …

Starches were isolated from cassava (Manihot esculenta) and potato (Solanum tuberosum)
tubers. They were further modified by acetylation. The physicochemical, functional and …

Starch was isolated from breadfruit (Artocarpus artilis). It was further modified by oxidation,
acetylation, heat–moisture-treatment and annealing. The functional properties of native and …

Starch isolated from white sorghum was subjected to chemical modifications like oxidation,
acetylation and acid thinning. Proximate composition of these, such as crude protein, crude …

Starch isolated from hybrid maize (8535-23) was subjected to oxidation and acid thinning.
Proximate analyses revealed that moisture, ash, protein, fat, fibre, and pH reduced after …

Corn starch was modified with acetyl, propionyl and butyryl groups at four different degrees
of substitution (DS). FTIR, X-RD, TG–DTA, SEM, swelling power, solubility, water binding …

In the present study, modification of cassava starch was carried out by carboxy methyl
cellulose along with sodium alginate followed by dry heating at 130° C for 2–4 h. The …