Publication no. C-2001-1205-05R |  VIEW ARTICLE

NOTE: Granular Cold Water Gelling Starch Prepared from Chickpea Starch Using Liquid Ammonia and Ethanol.

R. Jackowski (1), Z. Czuchajowska (1), and B.-K. Baik (1,2). (1) Graduate research assistant, late associate professor, and assistant professor, respectively, Department of Food Science & Human Nutrition and IMPACT, Washington State University, Pullman, WA 99164-6376. (2) Corresponding author. E-mail: <bbaik@wsu.edu> Phone: 509-335-8230. Fax: 509-553-4815. Cereal Chem. 79(1):125-128. Accepted September 28, 2001. Copyright 2002 American Association of Cereal Chemists, Inc.

Granular cold water gelling (GCWG) starch was obtained by treatment of native chickpea starch with liquid ammonia at low temperature and atmospheric pressure. A free-flowing powder of the gelatinized starch granules was produced by adding ethanol to the mixture of starch and liquid ammonia. Four ratios of liquid ammonia to starch (A/S) (2:1, 4:1, 6:1 and 8:1) and four ratios of starch ethanol (S/E) (1:1, 1:2, 1:3 and 1:4) were tested for production of GCWG starch. Homogenous mixtures of liquid ammonia and starch granules appeared when the A/S ratio was >4:1. Treating starch with a 4:1:3 ammonia-starch-ethanol (A/S/E) ratio on a w/w/v basis resulted in a free-flowing powder of gelatinized starch, that formed a gel on addition of water at 23°C. Differential scanning calorimetry (DSC) thermograms of the GCWG starch, regardless of A/S/E ratio, displayed enthalpy values of 2.2-3.1 J/g compared with 15.5 J/g for native starch, indicating disappearance of crystallinity due to modification.