EVALUATION OF THE PHYSICOCHEMICAL PROPERTIES OF ACETYLATED STARCHES FROM ACHI, JACKBEAN AND MUCUNA



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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