RITU SINDHU AND BHUPENDAR SINGH KHATKAR*
Department of Food Technology, Guru Jambheshwar University of Science & Technology, Hisar-125 001 (Haryana), India
*(e-mail : firstname.lastname@example.org); Mobile : 9992656849
(Received : March 17, 2018; Accepted : June 13, 2018)
Increasing consumer awareness for food safety, health issues and environmental pollution has renewed the interest of food technologists in edible films and coating based on biopolymers. Buckwheat is a pseudocereal and can serve as an excellent source of starch due to high starch content in grains and low cost of raw material. Starch was isolated from common buckwheat grains and subjected to modification treatments. Oxidation of isolated starch was done using sodium hypochlorite and heatmoisture treatment was done at 85°C for 6 h keeping the moisture content 30% during treatment. Native and modified starches of buckwheat were used for preparation of edible films and different characteristics of films were evaluated. Both the modification treatments increased tensile strength and moisture barrier capacity of buckwheat starch films. Water solubility of films of buckwheat starches was reduced by modification treatments of starches.
Key words : Buckwheat, starch, hydrothermal treatment, oxidation