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Rekha S. Singhal – One of the best experts on this subject based on the ideXlab platform.

  • Preparation of hydroxypropyl corn and Amaranth Starch hydrolyzate and its evaluation as wall material in microencapsulation
    Food chemistry, 2007
    Co-Authors: Amol C. Kshirsagar, Rekha S. Singhal

    Abstract:

    Hydroxypropylation of Starches lends it useful physicochemical and functional properties that are industrially important. The literature on hydroxypropylation using organic solvents for obtaining higher molar substitution (MS) is scantily available. The present work reports on hydroxypropylation of corn and a waxy Amaranth Starch to different MS with propylene oxide in an alkaline-organic medium (isopropanol). The synthesis was followed in terms of MS. The parameters optimized were Starch:isopropanol ratio (w/w), reaction temperature, reaction time and the quantity of alkali required in the process. A maximal MS of 0.180 and 0.162 were obtained for hydroxypropyl corn Starch (HPSC) and hydroxypropyl Amaranth Starch (HPSA), respectively. Enzymatic hydrolysis of the HPSC and HPSA of the above MS was carried out on a 30% (w/v) solution at a pH of 6.5 and 95 °C for varying time periods using 0.1% (w/w based on Starch) bacterial α-amylase, termamyl. The hydrolysis was terminated by adjusting the pH to 3.5 using 0.1 N HCl. The hydrolyzates were characterized in terms of dextrose equivalent and viscosity. The hydrolyzate obtained after 3 h of hydrolysis was spray dried and compared to gum arabic with respect to encapsulation of model flavourings, orange oil and lemon oil.

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  • Process optimization for the synthesis of octenyl succinyl derivative of waxy corn and Amaranth Starches
    Carbohydrate Polymers, 2006
    Co-Authors: Rajesh Bhosale, Rekha S. Singhal

    Abstract:

    Abstract Modification of Starch by dicarboxylic acid anhydrides to Starch esters, containing both hydrophilic and hydrophobic groups are known to improve its emulsification properties, and can also be used for encapsulation after hydrolysis. Reports on the effect of process conditions on the extent of modification of Starches by using n -octenyl succinic anhydride ( n -OSA) are not readily available. In the present study, the process of manufacturing of OSA Starches from waxy corn and Amaranth Starch were studied with respect to the OSA/Starch ratio, pH, temperature and time of the reaction. The effects of these parameters were evaluated on the basis of degree of substitution (DS). The concluding conditions for Amaranth-OSA Starches was a reaction time of 6 h at 3% OSA/Starch ratio at 30 °C and pH 8.0 at 25% Starch concentration. For waxy corn-OSA Starch, all parameters were identical except for the reaction time of 24 h. The maximum DS achieved for both the Starches was 0.02. Emulsification capacity and oil absorption capacity of the OSA-modified Starches were more or less similar within the parameter chosen and also independent of Starch type.

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  • Starch-based spherical aggregates: screening of small granule sized Starches for entrapment of a model flavouring compound, vanillin
    Carbohydrate Polymers, 2003
    Co-Authors: Tejashree A Tari, Rekha S. Singhal, Uday S. Annapure, Pushpa R. Kulkarni

    Abstract:

    Abstract Spherical aggregates ranging in size from 7.5 to 45 μ obtained from four small sized Starch granules, isolated in the laboratory from Amaranth ( Amaranthus paniculatus L.), quinoa ( Chenopodium quinoa L.), rice ( Oryza sativa L.) and colocasia ( Colocasia esculenta L.) in the presence of polysaccharide bonding agents such as gum Arabic, carboxymethyl cellulose and carrageenan at 0.1–1.0% were obtained by spray drying a 20% Starch dispersion at 120 °C for entrapment of a model flavouring compound, vanillin at 5 and 10% based on Starch (bos). Uniform sized spherical aggregates were observed at 1% concentration of all the bonding agents. Gum Arabic at 1.0% with Amaranth Starch gave the best entrapment of vanillin followed by carboxymethyl cellulose and carrageenan. The recovery/retentions of vanillin at 5 and 10% bos were found to be similar, though slightly high in the case of the latter. The extent of entrapment of vanillin for various Starches decreased in the order of Amaranth>colocasia>chenopodium>rice. These trends parallel the amount of amylose in the Starches under study, and indicate a negative correlation of amylose on the extent of entrapment of vanillin held within the spherical aggregates.

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Pushpa R. Kulkarni – One of the best experts on this subject based on the ideXlab platform.

  • Starch-based spherical aggregates: screening of small granule sized Starches for entrapment of a model flavouring compound, vanillin
    Carbohydrate Polymers, 2003
    Co-Authors: Tejashree A Tari, Rekha S. Singhal, Uday S. Annapure, Pushpa R. Kulkarni

    Abstract:

    Abstract Spherical aggregates ranging in size from 7.5 to 45 μ obtained from four small sized Starch granules, isolated in the laboratory from Amaranth ( Amaranthus paniculatus L.), quinoa ( Chenopodium quinoa L.), rice ( Oryza sativa L.) and colocasia ( Colocasia esculenta L.) in the presence of polysaccharide bonding agents such as gum Arabic, carboxymethyl cellulose and carrageenan at 0.1–1.0% were obtained by spray drying a 20% Starch dispersion at 120 °C for entrapment of a model flavouring compound, vanillin at 5 and 10% based on Starch (bos). Uniform sized spherical aggregates were observed at 1% concentration of all the bonding agents. Gum Arabic at 1.0% with Amaranth Starch gave the best entrapment of vanillin followed by carboxymethyl cellulose and carrageenan. The recovery/retentions of vanillin at 5 and 10% bos were found to be similar, though slightly high in the case of the latter. The extent of entrapment of vanillin for various Starches decreased in the order of Amaranth>colocasia>chenopodium>rice. These trends parallel the amount of amylose in the Starches under study, and indicate a negative correlation of amylose on the extent of entrapment of vanillin held within the spherical aggregates.

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  • Physicochemical properties of hydroxypropyl derivative from corn and Amaranth Starch
    Carbohydrate Polymers, 2002
    Co-Authors: J. Pal, Rekha S. Singhal, Pushpa R. Kulkarni

    Abstract:

    Abstract Hydroxypropylation of Starches is known to impart useful physicochemical properties that are advantageously utilized both in food as well as in non-food applications. The alteration in these properties is not only dependent on the molar substitution, but is species–specific as well. The present work compares the pasting properties of hydroxypropyl derivative prepared from corn Starch and waxy Amaranthus paniculatas Starch. The properties studied were swelling power, Brabender characteristics, paste clarity and freeze–thaw stability. A remarkable improvement in freeze–thaw stability of both the Starches was the most significant finding of this work.

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  • A comparative account of conditions of synthesis of hydroxypropyl derivative from corn and Amaranth Starch
    Carbohydrate Polymers, 2000
    Co-Authors: J. Pal, Rekha S. Singhal, Pushpa R. Kulkarni

    Abstract:

    Abstract Conditions for the preparation of hydroxypropyl derivatives of corn and small sized (1–2 μm) waxy Amaranth Starch were compared. The synthesis was followed in terms of molar substitution (MS). The parameters optimized included propylene oxide concentration, reaction time, Starch:water ratio and the quantity of alkali required in the process. The two Starches differed considerably, and were unique in their own respect. The optimization conditions of one Starch type cannot be extended to another.

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Sukhcharn Singh – One of the best experts on this subject based on the ideXlab platform.

  • Tensile Strength and Solubility Studies of Edible Biodegradable Films Developed from Pseudo-cereal Starches: An Inclusive Comparison with Commercial Corn Starch
    Asian Journal of Dairy and Food Research, 2020
    Co-Authors: Narender Kumar Chandla, Sukhcharn Singh, Sunil Kumar Khatkar, D. C. Saxena, Navdeep Jindal, Venus Bansal, Nitin Wakchaure

    Abstract:

    Edible biodegradable films were prepared from Amaranth, buckwheat and commercial important corn Starches by casting method. Starch, glycerol and carboxymethyl cellulose (CMC) were used to prepare filmogenic Starch solutions in potable luke warm water, followed by ultra-sonication for homogenous mixing of the mixed ingredients. After this, heating was applied to Starch based slurried solutions until it turned into gel solutions. These filmogenic gel solutions were then dried and films were peeled off and stored in desiccator. Stored films were analyzed for functional properties viz., tensile strength, solubility and water vapor permeation. Amaranth Starch based edible biodegradable films presented considerable clarity values however buckwheat Starch and corn Starch based films exhibited good tensile strength and better solubility values. Developed edible biodegradable films from Amaranth Starch were analysed for surface structure examination by SEM. Evaluation of surface revealed uniformity, homogeneity with no surface crack on the surface of developed edible biodegradable films.

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  • Processing and evaluation of heat moisture treated (HMT) Amaranth Starch noodles; An inclusive comparison with corn Starch noodles
    Journal of Cereal Science, 2017
    Co-Authors: Narender K. Chandla, Dharmesh C. Saxena, Sukhcharn Singh

    Abstract:

    Abstract AS, HMT-AS and CS Starches were studied for amylose content, swelling power, water absorption capacity, color, particle size (PSA), pasting profile (RVA) and thermal (DSC) properties. Based on the laboratory scale experiments, noodles with good expansion, minimum cooking time and firm texture were prepared. Noodles were successfully prepared from AS, HMT-AS and CS Starches. Noodles prepared from native Amaranth Starch (AS) and heat moisture treated (HMT) were tested for different functional properties and compared to cornStarch noodles. Standardized noodles were evaluated for cooking loss, texture profile (TPA), sensory and micro-structural analysis by SEM. HMT-AS noodles had experience less cooking loss of 20.15 g/100 g in comparison to AS noodles (22.20 g/100 g). The HMT-AS based Starch noodles shown firmer texture, along with augmented taste and distinct flavor in comparison to AS and CS noodles.

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  • Amaranth (Amaranthus spp.) Starch isolation, characterization, and utilization in development of clear edible films
    Journal of Food Processing and Preservation, 2017
    Co-Authors: Narender K. Chandla, Dharmesh C. Saxena, Sukhcharn Singh

    Abstract:

    The aim of this study was to analyze the isolated Starches for physico-chemical, structural, and morphological characteristics and to see Amaranth Starch efficacy in formation of edible films. All the Amaranth cultivars have presented purity in range from 99.54 to 99.74% (db). Granules of Starch were found small in size ranged from 1.182 to 1.431 µm (PSA). Granules of Amaranth Starches showed tightly packed, angular, and polygonal shape (SEM). X-ray diffraction analysis indicating A type crystalline structure of isolated Starches. AHA and AHD Starches were found higher in crystalinity, swelling power, and water/oil binding capacity in comparison to AC and APR Starches. All the Starches were observed higher solubility, greater paste clarity, intermediate peak viscosity/temperature (RVA), and unique visco-elastic behavior. Isolated and characterized Amaranth Starches were tried for their application in development of edible films. During experimentation, Amaranth Starches were found suitable for formation of clear edible films of optimum properties viz. thickness, tensile strength, solubility, and water vapor permeation.

    Practical applications
    Evaluation of properties of Amaranth Starch provided information for its possible usage in food as coating material/edible film. In this study, Amaranth Starch was studied and thereby analyzed and investigated with an aim to develop Starch films. Amaranth Starch based transparent clear edible films were prepared and found that these films made could help in elimination of excessive primary packaging and add more quality to whole food in one and other way. This incursion of Amaranth Starch could be perceived as an affirmative consumer benefit in near future by maintaining the keeping quality of raw and processed foods held within up during transportation up to final consumption.

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