PREPARATION AND CHARACTERIZATION OF CARBOXYMETHYL MILLET STARCH AND PREGELATINIZED MILLET STARCH
DOI:
https://doi.org/10.22159/ajpcr.2025v18i5.54627Keywords:
Carboxymethyl millet starch, Modification, physicochemical characteristics, Pregelatinized millet starch.Abstract
Objectives: The aim of this study was to develop and characterize the physical and chemical characteristics of carboxymethylated millet starch and pregelatinized millet starch to evaluate their improved applications over native millet starch.
Methods: Carboxymethylated millet starch and pregelatinized millet starch were prepared and assessed for various physicochemical properties. Tests were conducted for moisture content, moisture uptake, pH, amylose content, swelling capacity, hydration capacity, degree of substitution, and micromeritic properties using standardized techniques.
Results: The measured properties for carboxymethylated millet starch and pregelatinized millet starch were as follows: Moisture content was 4.2% and 4.8%; moisture uptake was 32.4% and 12.3%; pH was 7.6 and 6.3; and amylose content was 14.7% and 19.9%, respectively. Carboxymethylated millet starch had a degree of substitution of 0.20 and was completely soluble in water, while pregelatinized millet starch exhibited a swelling capacity of 4.7, a hydration capacity of 6.8, and demonstrated good flow and compressibility.
Conclusion: Both carboxymethylated millet starch and pregelatinized millet starch exhibit enhanced properties that make them suitable for broader applications in pharmaceutical formulations than native millet starch.
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