Vol. 7, Issue 3 (2018)

Author(s):
Sangeeta and RB Grewal

Abstract:
Starch is the major reserve polysaccharide in plants and is a valuable functional ingredient in the food industry. The physicochemical and functional characteristics that are imparted by starch to the aqueous system in various food applications vary with the biological origin (Sindhu and Khatkar, 2016) ^[26]. The present study was carried out to evaluate the pasting properties of amaranth and buckwheat starch. Peak viscosity, trough viscosity, breakdown viscosity, final viscosity and setback viscosity of amaranth and buckwheat starch were reported as 1229-3024cP, 943-1285cP, 419-1682cP, 1144-3882cP and 205.3-2369cP, respectively. Pasting viscosities of amaranth starch were found significantly lower than pasting viscosities of buckwheat starch.