dispersion

The aim of the present investigation was to evaluate the effect of mucilage on the material and physico-chemical properties of native and modified starches obtained from Ipomoea batatas. Ipomoea batatas starch were pregelatinized and acid modified, subsequently, dispersions of mucilage with native, pregelatinized and acid modified starches in a ratio of 1:20, 1:10, 2:10, 3:10 and 4:10 respectively were produced. The order of magnitude pregelatinized starch > acid modified starch > native starch were seen for parameters such as moisture sorption, hydration capacity and swelling capacity, while native starch > pregelatinized starch > acid modified starch for porosity and angle of repose. These orders were also observed respectively with the dispersion of the various starches in mucilage. Generally an increase in particle size, flow properties, moisture sorption capacity, true densities and a decrease in hydration capacity, swelling capacity and porosity were observed as the mucilage concentration increased.