Selected Physicochemical and Functional Properties of Extracted Soybean Starch
Keywords:starch, soyabean, physical, functional
Legumes are one of the most potent sources of starches. However, soybean has a comparatively low content of starch as compared to other legumes. This study was conducted to analyze the selected physicochemical and functional properties of the extracted soybean starch by two different methods. The proximate analysis of the extracted soybean starch was reported as average values of 10% for moisture content, 0.22% for fat, 1.68% for ash 1.79% for crude fiber, and 0.49% for protein for the T1 sample. Similarly, for the T2 sample, the values found were 12, 0.19, 2.11, 2.05, and 0.74% for moisture content, fat, ash, crude fiber, and protein, respectively. The physical properties of the extracted soybean starch samples found variations in bulk density, tap density, angle of repose, and coefficient of friction for the Plywood surface, Mild steel surface, and SS 304 surface properties for T1 and T2 samples. The swelling power of the T1 sample was found 2.86 at 60℃, 4.32 at 70℃ 5.36 at 80℃ while the values for water absorption capacity and least gelation concentration were reported as 1.2ml/g and 6%, respectively. The results reveal that samples prepared from T1 samples had better physic-chemical and functional properties compared to the T2 sample.