Abstract

PROPERTIES OF POPCORN STARCH EXPANDED IN A MICROWAVE, WITH AND WITHOUT THE PRESENCE OF VEGETABLE OIL

Shadab Husain Ashfaque Husain*, Khairnar Suhas K., Patil Pooja R.,
Mahajan Gayatri C. and Gangurde Avinash B.

ABSTRACT

The point of this survey was to gauge the physical, substance, gluing, warm, morphological properties of starches from popcorn extended in a microwave, with and without the presence of vegetable oil. The popcorn grains were extended in a microwave without the expansion of vegetable oil and with expansion of 4% soybean oil, utilizing distinctive development times. The increment of the extension season of the popcorn changed the starch properties, shown by the expansion of the sticking temperature and the decrease of pinnacle consistency, breakdown, last thickness and retrogradation, other than influencing the warm properties. These progressions were more extraordinary in the starches of extended grains with the presence of oil. In this way, the utilization of vegetable oil in the extension cycle quickened the gelatinization interaction of starch, bringing about more extreme changes of properties of the starch.

Keywords: physical, substance, gluing, warm.