SOME CHEMICAL, PHYSICAL, AND FUNCTIONAL-PROPERTIES OF NATIVE AND MODIFIED STARCHES OF AMARANTHUS-HYPOCHONDRIACUS AND AMARANTHUS-CRUENTUS

Starch isolated from A. hypochondriacus and A. cruentus was chemically modified by cross-linking with phosphate, Native and modified starches from both species did not differ in crude protein or fat content and overall purity and contained about 90% amylopectin and 10% amylose. Phosphorus and ash contents were highly correlated (r = 0.98). Modification eliminated swelling power at 85-degrees-C and increased gelatinization temperature range, gel consistency, and peak and overall consistencies while decreasing resistence to mechanical breakdown, blue value and initial pasting temperature. Modification effects were greater for A. hypochondriacus than for A. cruentus starch. Acidification to pH 4.5 decreased overall viscosity more in modified than in native forms.