Morphology, Functional and Pasting Properties of Ginger Starches Prepared by Four Different Drying Methods.
Loading...
Date
2014-06
Journal Title
Journal ISSN
Volume Title
Publisher
Abstract
Aim: This study aims at providing information on the morphology, physico-chemical and
pasting properties of the ginger starches prepared by air drying, oven drying, freeze
drying and microwave drying methods with a view to improving their utilization.
Place and Duration of Study: Department of Pharmaceutics and Pharmaceutical
Technology, Olabisi Onabanjo University, Nigeria and Department of Pharmaceutics,
University of Ibadan, Nigeria between March 2013 and February 2014
Methodology: Starch was isolated from the rhizomes of Zingiber officinale and dried by
oven, freeze drying, air drying and microwave drying methods. They were studied for their
composition, morphological, functional and pasting properties
Result: The residual protein content of the four starches was slightly different averaging
5.06%. The residual protein of air dried starch was the lowest and that freeze dried starch
was the highest. There was no significant variation in the saponin and tannin contents of
the dried samples. The amylose content of the ginger starches ranged between 20.7%
and 22.1%.The rank order of the amylose content was microwave dried >freeze dried> air
dried>oven dried. Drying methods had a significant effect (P<0.0001) on the solubility
index and swelling capacity of the dried samples investigated. The rank order of the swelling capacity of the ginger starches was freeze dried<air dried<oven dried<microwave
dried. A higher solubility index was observed among the oven-dried sample and the
microwave sample compared to freeze dried and air dried samples. X-ray fluorimetric
(XRF) analysis of the different starch powders showed the presence of iron, copper and
zinc in trace amounts; and the absence of heavy metals like lead and mercury. All the four
dried samples have fairly good flow. Significant differences were observed in individual
pasting parameters of the ginger starches especially in peak viscosity, trough viscosity,
final viscosity and setback viscosity. Peak viscosity was found to be lowest for freeze
dried starch (300.42RVU) and highest for oven dried starch (324.25RVU). The rank order
of the final viscosity was oven dried > microwave dried > air dried>freeze dried.
Conclusion: This study revealed that the physicochemical as well as the pasting
properties of the ginger starches prepared by the four drying methods make them to be
considered as excellent resource with possible applications in many food and
pharmaceutical processing. The results also showed that difference in drying methods
during processing has an effect on composition and pasting properties of ginger starch.
Description
Keywords
Ginger starch, morphology, pasting properties, drying methods
Citation
Adebowale Bamiro O, Gbenga Bakre Lateef, Yewande Faleye. Morphology, Functional and Pasting Properties of Ginger Starches Prepared by Four Different Drying Methods. British Journal of Pharmaceutical Research. 2014 June; 4(12): 1439-1450.