The goal of this study is to determine how different properties of turmeric starch are changed with oxidation, succinylation, and phosphorylation. These chemical reagents include sodium hypochlorite, octenyl succinic anhydride, sodium trimetaphosphate (STMP), and sodium tripolyphosphate, using the appropriate reagents (STPP). The isolated starch is modified using several chemical reagents, affecting the turmeric starch physicochemical, functional, thermal, and morphological properties. In hydration properties, all modified starches, are observed non‐significant changes, but in the case of swelling power, lower results are observed in oxidized starch, but substantially raised in the remaining both modifications. In all modifications, the amylose content is lower than native starch (31.380.98). Although there is little variation in pH, the modified starches have higher water and oil binding capabilities than native starch. Native starch (26.02 ± 0.04) and oxidized starch (15.46 ± 0.12) result in the highest and lowest percent syneresis respectively, hence modifications lead more stable starches. SEM research reveals particle aggregation and depressions in the structural form of some modified starches. In terms of viscosity metrics, distarch phosphate (6.3898 Pa s) has the highest viscosity while oxidized starch has the lowest viscosity (3.2623 Pa s). The current paper specifies methods for modification of the turmeric starch including oxidation, succinylation, and phosphorylation. The degree of substitution and percentage content of modified starches are calculated and those are carboxyl/carbonyl content in oxidized starch, octenyl succinate content in succinylated starch, and phosphate content in phosphorylated starch. These properties of modified starches would facilitate more applications in the food as well as non‐food industry.

A simple and rapid high‐performance thin‐layer chromatographic method for quantification of gallic acid and ellagic acid in dried fruits of Terminalia chebula, Phyllanthus emblica, and Quercus infectoria has been developed. The chromatographic development was carried out on precoated silica gel 60 F254 plates in a mixture of toluene:ethyl acetate:chloroform:formic acid (4:8:1:3 v/v/v/v). The plate was scanned densitometrically at a wavelength of 280 nm. The retention factor value of gallic acid and ellagic acid was found to be 0.63 ± 0.2 and 0.53 ± 0.1, respectively. The developed method was validated in terms of linearity, precision, accuracy, sensitivity, robustness, specificity and stability as per the international conference of harmonization guidelines. The method showed good linear relationship over a range of 100–600 ng/band (gallic acid) and 100–500 ng/band (ellagic acid) with a regression coefficient (r2) of 0.997 (gallic acid) and 0.996 (ellagic acid). The method showed high accuracy (99.65%–100.85%). The percentage relative standard deviation of intra‐day and inter‐day precision studies was not more than 2%. The method is highly robust and has displayed high specificity. The developed method is new, simple, and accurate and can be successfully employed in routine analysis of raw materials and formulations containing gallic acid and ellagic acid.