Characterization of hydroxypropylated-distarch phosphate barley starch and its impact on rheological and sensory properties of soup.

Barley starch was dual modified by hydroxypropylation using 8% and 12% propylene oxide, separately, based on starch weight (dry basis) followed by cross-linking through addition of 1% mixture of sodium trimetaphosphate (STMP) and sodium tripolyphosphate (STPP) to form 8HPCL and 12HPCL E1442 (hydroxypropylated-distarch phosphate) barley starches, respectively. These modified starches were incorporated at 5% and 8% levels in soups. Functional characteristics of starches like swelling power, solubility and water retention capacity greatly improved after dual modifications.

Physical, thermal, mechanical and barrier properties of pearl millet starch films as affected by levels of acetylation and hydroxypropylation.

Starch-based films possess potential application in food packaging, due to their biodegradability, lower cost, stretchability and clarity. The aim of this work was to develop novel edible films from native, acetylated and hydroxypropylated pearl millet starches with improved flexibility, transparency and water barrier properties. Each film contained a fixed concentration of starch (3 g/100 g) and glycerol (30%, w/w based on starch weight).

Utilization of chemically modified pearl millet starches in preparation of custards with improved cold storage stability.

Custards were prepared using five ingredients: milk powder, modified pearl millet starch, sugar, vanilla essence and water. The effect of adding hydroxypropylated starch (HPS), succinylated starch (SUS), oxidised starch (OXS) and acetylated starch (ACS) on cold storage stability, pasting, textural and sensory properties was studied and compared to custards containing native pearl millet starch (NS). Interestingly, all chemically modified starches reduced syneresis and no water weeping was observed in custard sample incorporating hydroxypropylated starch (HPC) even after 7days of cold storage.