Effect of Modification Methods on Gelatinization Properties and Colour Attributes of Kithul (Caryotaurens) Flour

Abstract

Attached

The aim o f the present study is to compare gelatinization properties and colour attributes o f modified Kithul ( Caryotaurens) flo u r with three different modification methods to fin d out the suitability as a new m odifiedflour source fo r industrial use.Isolated flo u r was subjected to physical, chemical modifications to generate pre-gelatinized (PG), acid modified (AC) and dextrinized(DX) flo u r treatments. The colour attributes and thermal analysis o f the native(RW) and modified flo u r were characterized. Results obtained revealed that Lightness (L*) was increased with follow ing modifications than unm odified samples while rednessfa*) and yellowness!b *) were reduced. Gelatinization initial temperature and enthalpy were significantly increased in D X flour treatment. A ll three modifications were significantly affected on gelatinization enthalpy with a comparison o f RW flo u r samples. Finally, DX flo u r treatment provides most modified characteristics with highest thermafproperties.