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Isolation and Characterization of Starch from Horse Gram| Abstract

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African Journal of Food Science and Technology

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Isolation and Characterization of Starch from Horse Gram

Abstract

U.D.Chavan, B.G.Shinde , S.S.Kadam and R. Amarowicz

Starch was extracted from white, red and black cultivars of horse gram using cold water, hot water and dilutes alkali. A hot water extracted maximum of 28.4 %, 31.1 % and 29.0 % starch from seeds of white, red and black cultivars. The isolated starch was characterized by proximate composition contents of amylose, swelling factor, amylose leaching and susceptibility to enzyme/acid hydrolysis.

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