Comparative study on the application of chemically modified corn and pearl millet starches in white sauce

Abstract

The present study investigated hydroxypropylation and succinylation as possible starch modifications for utilization in white sauce. Propylene oxide (20 g/100 g of starch, db) and succinic anhydride (2 g/100 g of starch, db) were added to native pearl millet (PS) and native corn (CS) starches, separately. Interestingly, no syneresis was observed in white sauces containing hydroxypropylated corn (HCWS) and hydroxypropylated pearl millet (HPWS) starches after 14 days of storage. However, sauces containing native and succinylated pearl millet starches (PWS and SPWS) showed a significant reduction in syneresis when compared to native and succinylated corn starch containing sauces (CWS and SCWS). The SCWS showed the highest peak viscosity, whereas, HPWS exhibited the lowest set back viscosity. Sensory evaluation revealed that HPWS received the highest score with respect to consistency, graininess, taste, and overall acceptability. Thermal analysis demonstrated the absence of retrogradation peak in hydroxypropylated corn (HCS) and hydroxypropylated pearl millet starches. Practical applications Starch is used in different types of sauces including white sauce mainly due to its thickening property. Commercially, corn starch is the most extensively used starch type for the formulation of food products. However, due to an increased demand for native/modified starches in food applications, it has become inevitable to explore new sources for starch production. Pearl millet possesses a great potential for commercial use due to its exceptional agronomic features like Cost‐effectiveness, easy accessibility, and high tolerance toward drought, salt, and adverse climatic conditions in comparison to other conventional starch sources. Therefore, modified pearl millet starch could be effectively utilized as a substitute for corn starch in white sauce formulation.

Effects of varying levels of succinylation and hydroxypropylation on functional, thermal and textural characteristics of white sorghum starch

“…Similar results were also reported by Shaikh et al. (2020) for hydroxypropylated corn and pearl millet starches. The decline in gelatinization transition temperatures and ΔH gel of starch upon increase in level of hydroxypropylation was also observed by Shaikh et al.…”

Morphological and Functional Properties of Millet Starches as Influenced by Different Modification Techniques: A Review

“…Similar findings were documented by Moin et al. [ 78 ] Likewise, Shaikh et al., [ 79 ] investigated the utilization of succinylated and hydropropylated pearl millet starch in white sauce. No syneresis was recorded during 14 days of the storage period.…”

Comparing the application of conventional and supercritical CO 2 extracts of green tea; storage stability and sensory acceptance of coriander sauce

“…The synersis of sauce was noted as per the methodology of Shaikh et al (2020). In this context, 25 g of sauce samples were individually placed in screw-capped centrifuge tubes and then stored at 4°C.…”