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<p>This study evaluates the isolation of Indian brown teff starch using four extraction methods:&#xa0;0.25% and 0.50% sodium hydroxide (NaOH), 0.1% sodium metabisulphite (Na₂S₂O₅), 0.1% citric acid (CA), and distilled water (DW). Among the methods, 0.50% NaOH achieved the highest starch purity (95.45%) and yield (51.75%), while DW produced the lowest purity (87.31%) and yield (40.50%). Functional properties varied significantly, with amylose content ranging from 20.20 to 22.13%, and water-binding capacities between 152.7% and 155.9%. The swelling power and solubility increased simultaneously with temperature. Thermal analysis showed gelatinization onset temperatures of 28.83–32.12&#xa0;°C and enthalpy values of 11.15–14.85&#xa0;J/g. Pasting properties revealed peak viscosities from 1751 to 4352 cP, with NaOH treatments enhancing viscosity parameters. X-ray diffraction showed an A-type. Scanning Electron Microscopy (SEM) confirmed smooth starch granules with polygonal shapes, while Fourier Transform Infrared (FTIR) spectroscopy identified characteristic vibrational bands. Indian brown teff starch is a versatile material suitable for both food and non-food applications. It can be used as a thickener, fat replacer, biodegradable packaging material, pharmaceutical ingredient, and industrial binder. The high purity and thermal stability of starch, especially when extracted with NaOH, improves its performance in these applications.</p>

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Starch extraction from Indian brown teff (Eragrostis tef): a comparative study of isolation methods and physicochemical properties

  • 期刊论文

  • 发表日期：

    2025年9月24日

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  • Ramandeep Kaur Sidhu,
  • C. S. Riar,
  • Sukhcharn Singh

摘要

This study evaluates the isolation of Indian brown teff starch using four extraction methods: 0.25% and 0.50% sodium hydroxide (NaOH), 0.1% sodium metabisulphite (Na₂S₂O₅), 0.1% citric acid (CA), and distilled water (DW). Among the methods, 0.50% NaOH achieved the highest starch purity (95.45%) and yield (51.75%), while DW produced the lowest purity (87.31%) and yield (40.50%). Functional properties varied significantly, with amylose content ranging from 20.20 to 22.13%, and water-binding capacities between 152.7% and 155.9%. The swelling power and solubility increased simultaneously with temperature. Thermal analysis showed gelatinization onset temperatures of 28.83–32.12 °C and enthalpy values of 11.15–14.85 J/g. Pasting properties revealed peak viscosities from 1751 to 4352 cP, with NaOH treatments enhancing viscosity parameters. X-ray diffraction showed an A-type. Scanning Electron Microscopy (SEM) confirmed smooth starch granules with polygonal shapes, while Fourier Transform Infrared (FTIR) spectroscopy identified characteristic vibrational bands. Indian brown teff starch is a versatile material suitable for both food and non-food applications. It can be used as a thickener, fat replacer, biodegradable packaging material, pharmaceutical ingredient, and industrial binder. The high purity and thermal stability of starch, especially when extracted with NaOH, improves its performance in these applications.