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INTERNATIONAL JOURNAL OF CREATIVE RESEARCH THOUGHTS - IJCRT (IJCRT.ORG)
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Published Paper Details:
STABILIZATION OF ICE-CREAM BY INCORPORATING ?-AMYLASE MODIFIED TARO (COLOCASIA ESCULENTA) STARCH
Authors
Pavankumar R. More,Ravina V. Solunke ,M. I. Talib ,Vishal R. Parate
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Keywords
Taro Starch, centrifugation, ?-amylase, EMTS, swelling power, foam stability, viscosity, overrun
Abstract
---In present study, an attempt extracts the starch from taro (Colocasiaesculenta) by standerd wet milling extraction process. Extracted starch was then enzymatically modified by using ?-amylase (Porcelain pancreatic amylase). The sample prepared by enzyme treatment was designated as ETMS and extracted starch was used as control sample (ES). Starch after treatment was dried and packed in polyethylene bag. ES and EMTS samples were analyzed for; amylose content (%), water absorption capacity (g/g), swelling power (g/g), solubility (g/g), enzyme digestibility (ED %) and dispersibility (%). functional parameters of EMTS were compared with ES. Result showed that the functional properties for EMTS were amylose content (15.39%), swelling power (17.43g/g), solubility (0.098g/g), water absorption capacity (1.53g/g), enzyme digestibility (62.70%) and dispersibility (75%), while for ES amylose content (17.83%), swelling power (16.02g/g), solubility (0.098g/g), water absorption capacity (1.64g/g), enzyme digestibility (59.32%) and dispersibility (83%). Data reveal that functional properties incsluding (swelling power and enzyme digestibility) were improved in EMTS. It was reported that amylose content, dispersibility and water absorption capacity was slightly reduced on enzyme treatment owing to denaturation amylose. Solubility was remains unchanged in both starches. Ice-cream is prepared by incorporating EMTS at 0.3%, 0.5% and 1 %. Sample ICEM 0.5 reported as best by sensory evaluation. Further sample ICEM 0.5 analyzed for Viscosity (Cp), % overrun and foam stability (for 120 min duration) by taking ICGG (0.4% guar gum incorporated Ice-cream sample) as control sample. Results for ICEM 0.5 showed that the viscosity (110.21Cp) and overrun (65.67%) were higher than viscosity (92.72 Cp) and overrun (62.31%) of ICGG. Sample ICEM 0.5 was also more stable than ICGG. Study concludes that modified taro starch can be prepared by enzyme modification (?-amylase) and useful as stabilizer in ice-cream with effective foam stability, viscosity and overrun.
IJCRT's Publication Details
Unique Identification Number - IJCRTICGT052
Paper ID - 171005
Author type - Indian Author
Page Number(s) - 410-416
Pubished in - Volume 5 | Issue 12 | December - 2017
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No Of Downloads - 2033
Author Country - -, -, -, -, -, Science & Technology
Publisher Name - IJPUBLICATION | www.ijcrt.org | ISSN : 2320-2882
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Pavankumar R. More,Ravina V. Solunke ,M. I. Talib ,Vishal R. Parate , "STABILIZATION OF ICE-CREAM BY INCORPORATING ?-AMYLASE MODIFIED TARO (COLOCASIA ESCULENTA) STARCH ", International Journal of Creative Research Thoughts (IJCRT), ISSN:2320-2882, Volume.5, Issue 12, pp.410-416, December - 2017, Available at :http://www.ijcrt.org/papers/IJCRTICGT052.pdf
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