Abstract:
The aim of the present study is to compare gelatinization properties and colour attributes of modified Klthul (Caryotaurens) flour with thrree different modification methods to find out the suitability as a new modified flour source for industrial use. Isolated flour was subjected to physical, chemical modifications to generate pre-gelatinized (PG), acid modified (AC) and dextrinized(DX) flour treatments. The colour attributes and thermal analysis of the native (RW) and modified flour were characterized: Results obtained revealed that Lightness (L *) was increased with following modifications titan unmodified samples while redness (a*) and yellowness (b *) were reduced. Gelatinization initial temperature and enthalpy were significantly increased in DX flour treatment. All three modifications were significantly affected on gelatinization enthalpy with a comparison of RW flour samples. Finally, DX flour treatment provides most modified characteristics with highest thermal properties.
