IJSR - International Journal of Scientific Research

ISHA KAUSHIK; RAJ BALA GREWAL

Volume : VI, Issue : VII, July - 2017

Correlation between properties of pearl millet and commercial corn starch based on physicochemical and functional properties

Isha Kaushik, Raj Bala Grewal

Abstract :

Now a days, demand of cheap source of starch is focusing towards use of underutilized crops i.e., pearl millet. Corn and pearl millet are the important source of starch. The present study was conducted to correlate the characteristics of commercial corn and pearl millets starches. Both starches were evaluated for chemical composition, percent purity, and functional properties. It was observed that chemical composition and functional properties were significantly correlated to each other. Starch isolated from pearl millet by wet steeping method yielded 24% starch with less impurity. Pearl millet starch showed significantly higher percent purity, swelling power, water holding capacity than commercial corn starch. It can be concluded that pearl millet starch may be alternate of corn starch in developing various food products.