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

Figures & data

Table 1. Chemical composition of C. album grains

Sources	Carbohydrate (%)	Protein (%)	Fat (%)	Ash (%)	Fiber (%)	Moisture (%)
C. album (LP)	54.61 ± 3.60^a	13.12 ± 3.71^b	6.50 ± 0.40^b	3.25 ± 0.25^a	13.09 ± 0.44^a	9.43 ± 0.15^a
C. album (LS)	52.15 ± 4.50^b	13.83 ± 3.60^a	7.40 ± 0.36^a	3.50 ± 0.17^a	13.65 ± 0.74^a	9.47 ± 0.03^a

Notes: Results are expressed as mean value ± standard deviation of three determinations. Means in column with different superscript letters differ significantly (p ≤ 0.05).

Table 2. Physicochemical properties of starches

Sources	Amylose content (%)	Water binding capacity (%)	Oil binding capacity (%)	Sediment volume (ml)
C. album (LP)	19.11 ± 1.63^a	169.5 ± 3.36^b	222 ± 3.75^a	25 ± 1.36^a
C. album (LS)	16.75 ± 0.93^b	178 ± 3.80^a	225 ± 4.40^a	23 ± 1.60^a

Notes: Results are expressed as mean value ± standard deviation of three determinations. Means in column with different superscript letters differ significantly (p ≤ 0.05).

Figure 1. Effect of storage on turbidity of starches

Figure 2. SEM micrographs of starches: C. album (LP) and C. album (LS) at 5,000×

Table 3. Textural properties of starch gels

Sources	Hardness (g)	Cohesiveness	Gumminess	Springiness	Chewiness	Adhesiveness (gs)
C. album (LP)	46.737 ± 1.19^a	0.486 ± 0.01^a	22.731 ± 1.01^a	85.478 ± 2.53^a	19.442 ± 1.9^a	26.365 ± 2.72^a
C. album (LS)	35.570 ± 1.30^b	0.421 ± 0.01^b	14.973 ± 0.91^b	86.727 ± 2.90^b	13.027 ± 1.6^b	12.477 ± 2.36^b

Notes: Results are expressed as mean value ± standard deviation of three determinations. Means in column with different superscript letters differ significantly (p ≤ 0.05).

Figure 3. A typical texture profile analysis (TPA) curve of native C. album (LS) starch gel