Physico-chemical and textural property of starch isolated from Chenopodium (Chenopodium album) grains

The aim of current study was to isolate and evaluate the starch from Chenopodium album (LP) and Chenopodium album (LS) varieties for its physicochemical, particle size analysis, and textural properties. The starch isolated from C. album (LP) and C. album (LS) showed yield values of 37.59 and 47.30%, while amylose content of the mentioned varieties was found to be 16.75 and 19.11%, respectively. The starch from C. album (LS) showed higher values of water and oil binding capacities (178 and 225%, respectively), while as the corresponding values for C. album (LP) were found to be 169.5 and 222%. Laser diffraction particle size analysis showed unimodal particle size distribution profile with mean particle diameters of 10.52 and 10.64 μm for C. album (LP) and C. album (LS) starches, respectively. The granular size and shape of starches measured by Scanning Electron Microscope showed polygonal and angular shaped granules with respective average granule diameter of 1.021 μm and 1.033 μm in C. album (LP) and C. album (LS). Furthermore, starch from both the varieties showed firmer gel texture with hardness values of 35.57 and 46.73 gs. The analyzed properties of two varieties of C. album show its applicability in various food stuffs where desired consistency and firmness are vital requirements. Overall, it is concluded, C. album starches could be a non-conventional viable *Corresponding author: Sukhcharan Singh, Department of Food Engineering, Sant Longowal Institute of Engineering and Technology, Sangrur, Punjab, India E-mail: [email protected]