Isolation and Characterization of Starch from  Horse Gram

U.D.Chavan*1  B.G.Shinde2; S.S. Kadam3

Isolation and Characterization of Starch from Horse Gram

Authors

U.D.Chavan*1 B.G.Shinde2
S.S. Kadam3

Keywords:

Horse gram, starch, isolation, characterization

Abstract

Starch was extracted from white, red and black cultivars of horse gram using cold water, hot water and
dilutes alkali. A hot water extracted maximum of 28.4 %, 31.1 % and 29.0 % starch from seeds of white,
red and black cultivars. The isolated starch was characterized by proximate composition contents of
amylose, swelling factor, amylose leaching and susceptibility to enzyme/acid hydrolysis.

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Published

2011-11-09

How to Cite

B.G.Shinde2, U., & Kadam3, S. (2011). Isolation and Characterization of Starch from Horse Gram. Global Journal of Food and Agribusiness Management, 2(1), 41–44. Retrieved from https://elixirpublishers.in/index.php/asst/article/view/2385