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Physico-chemical and functional properties of starches separated from Bombay halwa, a traditional Indian confection.

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Title Physico-chemical and functional properties of starches separated from Bombay halwa, a traditional Indian confection.
 
Creator Jeyarani, T.
Yella Reddy, S.
Prabhakar, J. V.
 
Subject 14 Physical properties
25 Sugar/Starch/Confectionery
 
Description Bombay halwa (halva) is traditionally manufactured using fermented wheat or refined wheat flour after removal of gluten. In order to simplify the manufacturing process and to investigate utilization of different starch types, halwa was prepared using maize (corn), wheat, pregelatinized maize and waxy maize starches in the presence of tartaric acid (0.9 or 1.3%). Changes in starch physicochemical properties that take place during manufacture were studied. The starches were separated from the products, and properties were compared with those of the corresponding native starches. Starches separated from halwa samples had lower viscosity and degree of polymerization and higher solubility and swelling power than the corresponding native starches, indicating that the starch molecules were degraded during halwa manufacture. Gel permeation chromatographic studies showed that the degraded amylopectin fraction eluted along with amylose. The degree of starch degradation was higher when the concn. of acid used during manufacture was increased from 0.9 to 1.3%. Compared to native starches, amylose content and blue value of starches separated from halwa were lower, indicating a reduction in iodine binding value. Results indicated that even the linear molecules, which are responsible for iodine complex formation, had undergone degradation during manufacture of the product.
 
Date 1996
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Identifier http://ir.cftri.com/7845/1/JFST_1996_33_2_116-120.pdf
Jeyarani, T. and Yella Reddy, S. and Prabhakar, J. V. (1996) Physico-chemical and functional properties of starches separated from Bombay halwa, a traditional Indian confection. Journal of Food Science and Technology, 33 (2). 116-120, 16 ref.. ISSN 0022-1155