Physicochemical properties of hydroxypropyl derivative from corn and amaranth starch

Hydroxypropylation of starches is known to impart useful physicochemical properties that are advantageously utilized both in food as well as in non-food applications. The alteration in these properties is not only dependent on the molar substitution, but is species–specific as well. The present work compares the pasting properties of hydroxypropyl derivative prepared from corn starch and waxy Amaranthus paniculatas starch. The properties studied were swelling power, Brabender characteristics, paste clarity and freeze–thaw stability. A remarkable improvement in freeze–thaw stability of both the starches was the most significant finding of this work.