Amaranth Starch Isolation, Oxidation, Heat-Moisture Treatment and Application in Edible Film Formation

Abstract

Starch was isolated from amaranth grains and subjected to modification treatments. Oxidation of isolated starch was done using sodium hypochlorite and heat-moisture treatment was done at 85dC for 6hr keeping the moisture content 30% during treatment. Native and modified starches of amaranth were used for preparation of edible films and different characteristics of films were evaluated. Both the modification treatments increased tensile strength of amaranth starch films. Heat moisture treatment increased water vapour permeability while oxidation had contrary effects on amaranth starch films. Water solubility of films of amaranth starches was reduced by modification treatments of starches. Heat moisture treatments increased yellowness of starch films.