Abstract

PHYSICOCHEMICAL MODIFICATION OF COIX STARCH BY PREGELATINIZATION – A REVIEW

Trupti Raut*, Aayushi D. Sahu

ABSTRACT

Starch is a specific polysaccharide that is extensively used as a thickener, filler, and gelling agent. Besides, coix starch in its native state has various disadvantages such as low solubility, low stability, and high retrograde tendency. These starch limitations can be overcome by modifying the starch. Starch pre-gelatinization is a physical modification method that is carried out by heating the starch above its gelatinization temperature. The pregelatinized (PGS) starch mixture was observed to have higher amylose content than that of native starches. The flow properties of starch mixtures were found to improve after pregelatinization.

Keywords: PGS – Pregelatinization of starch, WAC – Water Absorption Capacity, S.P. - Swelling power, PG- Pregelatinized, Exp- Excipients.