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Comparative Study | Chemistry | Nigeria | Volume 2 Issue 11, November 2013
Comparison of the Physicochemical Properties of Starch from Ginger (Zingiber officinale) and Maize (Zea mays)
S. A. Kolawole, N. C. Igwemmar, H. A. Bello
Abstract: Starches were extracted from ginger and maize, and thereafter characterized based on their physicochemical properties. The properties of starch from ginger were then compared with the starch from maize and the following results were obtained: Percentage solubility for ginger at 80oC was determined to be 0.9 %, while for maize was 1.2 %, the swelling power for ginger and maize at 80oC gives 2.11 % and 10.44 % respectively. Foam capacity, emulsion capacity, pH, gelatinization temperature, and water holding capacity obtained for ginger was 55, 5.7, 6.54, 78oC, 90 while for maize was 52, 5.2 5.92, 72oC, 93 respectively. The results obtained showed that the physicochemical properties of ginger starch compares favourably with that from maize and is therefore a potential industrial starch especially in the food industries.
Keywords: Physicochemical, gelatinization, emulsion capacity, water holding capacity, foam capacity
Edition: Volume 2 Issue 11, November 2013,
Pages: 71 - 75
How to Cite this Article?
S. A. Kolawole, N. C. Igwemmar, H. A. Bello, "Comparison of the Physicochemical Properties of Starch from Ginger (Zingiber officinale) and Maize (Zea mays)", International Journal of Science and Research (IJSR), https://www.ijsr.net/get_abstract.php?paper_id=17101302, Volume 2 Issue 11, November 2013, 71 - 75
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