A PROJECT WORK SUBMITTED TO THE
DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY
IN PARTIAL FULFILLMENT OF THE
REQUIREMENT FOR THE AWARD OF BACHELOR OF SCIENCE (B.SC) IN FOOD SCIENCE AND
TECHNOLOGY
TABLE OF CONTENT
Title
Page------------------------------------------------------------------------------i
Approval
Page------------------------------------------------------------------------ii
Dedication----------------------------------------------------------------------------iii
Acknowledgement-------------------------------------------------------------------iv
Abstract--------------------------------------------------------------------------------v
Table
of Content---------------------------------------------------------------------vi
CHAPTER ONE
Introduction----------------------------------------------------------------------------1
CHAPTER TWO
2 Utilization of
Brachystegia--------------------------------------------------4
2.1 Sources and Utilization of
Starch-------------------------------------------4
2.2 Chemical Composition of
Starch-------------------------------------------5
2.3 Chemical Starch
Modification-----------------------------------------------5
2.3.1 Common Types of Chemical Starch
Modification-----------------------5
2.3.2 Physio-chemical Properties of Modified
Starch--------------------------7
2.3.3 Rheological Properties of Modified
Starch--------------------------------7
2.4 Food Rheology---------------------------------------------------------------10
2.4.1 Importance of Viscosity in Food
Industry--------------------------------11
2.5 Rheological Classification of
Fluids--------------------------------------12
2.5.1 Newtonian Liquid------------------------------------------------------------13
2.5.2 Non- Newtonian
Liquid-----------------------------------------------------14
2.5.2.1 Pseudoplastic
Fluids-------------------------------------------------14
2.5.2.2 Dilatant Fluids--------------------------------------------------------15
2.5.2.3 Bingham
Plastic------------------------------------------------------16
CHAPTER THREE
MATERIALS AND METHOD
3.2 Starch
Extraction-------------------------------------------------------------17
3.2.4 Starch Acetylation-----------------------------------------------------------17
3.2.5 Starch
Oxidation-------------------------------------------------------------18
3.3 Viscosity
Measurement-----------------------------------------------------18
3.4 Statistical Analysis----------------------------------------------------------19
CHAPTER FOUR
RESULTS AND DISCUSSION
4.1 Shear Stress Versus Shear Rate of
Chemical Modified
Brachystegia------------------------------------------------------------------20
4.2 Effect of Chemical Modification on the
Apparent
Viscosity of Brachystegia--------------------------------------------------24
4.3 The
Effect of Chemical Modification on the Consistency
Coefficient (k) and Flow Behaviour Indices
(n) of Brachystegia Euryconma Starch-----------------------------------27
CHAPTER FIVE
Conclusion
and recommendation-------------------------------------------------29
References----------------------------------------------------------------------------30
ABSTRACT
Isolation
of non-conventional starches has increased in the last decade; chemical
modification of these non-conventional starches may produce starches with
improved physicochemical and functional properties that are not available from
commercial starches. Brachystegia
eurycoma starch was acetylated and oxidized and the rheological
characteristics were evaluated. The native, acetylated and oxidized starches
showed a non-Newtonian behaviour of the shear-thinning type (0.415≤n≤0.422). The
flow behaviour index (n) decreased with chemical modification of Brachystgia eurocoma starch, while the
consistency coefficient (k) increased significantly (P<0.05) with chemical
modification of Brachystegia eurycoma starch.
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