Downloading: Comparison of the Physicochemical Properties of Starch from Ginger (Zingiber officinale) and Maize (Zea mays)
International Journal of Science and Research (IJSR)

International Journal of Science and Research (IJSR)
www.ijsr.net | Open Access | Fully Refereed | Peer Reviewed International Journal

ISSN: 2319-7064



To prevent Server Overload, Your Article PDF will be Downloaded in Next Seconds

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



Top