This study was conducted to investigate the physicochemical properties of Korean adlay (Coix lachryma var. mayuen, R.Stapf) stach.
The starch granules were pentagonal and hexagonal with diameter of 10-20μ in length and 13μ in width. Crystalinity of...
This study was conducted to investigate the physicochemical properties of Korean adlay (Coix lachryma var. mayuen, R.Stapf) stach.
The starch granules were pentagonal and hexagonal with diameter of 10-20μ in length and 13μ in width. Crystalinity of the granules showed A-type by X-ray diffraction.
Amylose content, ferricyanide and alkali number of the starch were 24%, 0.31 and 10.5, respectively.
Gelatinization of the starch begin at 55-65℃ and completed at the temperature between 65 and 70℃. Amylographic data of 7% starch solution showed that the pasting temperature was 72℃ and maximum peak height was 900 B.U. and gelatinized paste showed very high setback.