Table of Contents
Journal of Food Processing
Volume 2016, Article ID 7820102, 9 pages
http://dx.doi.org/10.1155/2016/7820102
Research Article

Changes in Characteristics of Kithul (Caryota urens) Flour Prepared by Different Modification Techniques

1Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Gangodawila, Nugegoda, Sri Lanka
2Food Research Unit, Gannoruwa Agriculture Research Center, P.O. Box 53, Peradeniya Kandy, Sri Lanka

Received 10 December 2015; Revised 22 February 2016; Accepted 22 March 2016

Academic Editor: Raquel P. Guiné

Copyright © 2016 J. A. A. C. Wijesinghe et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

Flour has been an ample source of research and most abundant material for a number of food applications. The aim of this study is to introduce modified Kithul flour for certain industrial requirements. Several physical and chemical treatments were employed to modify Kithul (Caryota urens) flour. The effects of pregelatinization (PG-I and II), acid modification (AC), and dextrinization (DX) on their swelling power, solubility, granular morphology, viscosity, and X-ray diffraction (XRD) patterns were studied. At 75°C, pregelatinized treated (PG-II) flour had a high solubility (5.31), while at 70°C pregelatinized treated (PG-I) flour had a low solubility (4.47) as compared to the solubility of native flour sample (RW = 4.88). Same pattern has been followed by the swelling power while viscosity showed the highest value for PG-II (7296.51 Cp) and lowest value for DX treatment (873.40 Cp) as peak viscosities. There were no significant changes in granular size of all treatments compared with the native Kithul flour (45.52 μm). X-ray diffraction (XRD) also followed the same pattern by presenting Bragg’s angle () positions near 15 (Peak 1), 17 (Peak 2), 18 (Peak 3), and 23 (Peak 4) providing evidence for the presence of crystallites which belong to type A in all modified and native Kithul flour treatments.