EFFECT OF ALKALINE EXTRACTION ON THE FUNCTIONAL AND PHYSICOCHEMICAL PROPERTIES OF STARCH EXTRACTED FROM RICE, MILLET, AND OATS

Authors

  • Salwan. Ahmed Yaakob Department Food science. College of Agricultural Engineering Sciences, University of Baghdad Baghdad, Iraq
  • Jassem. M. Nasser Department Food science. College of Agricultural Engineering Sciences, University of Baghdad Baghdad, Iraq

DOI:

https://doi.org/10.36103/39jr6730

Keywords:

amylose, amylopectin, chemo physical characteristics

Abstract

aimed to investigate the effect of alkaline extraction, using different concentration  sodium hydroxide (NaOH) solution (0.6, 0.5, 0.4, 0.2)%  on the physicochemical and functional properties and final yield of rice, millet and oat starch. The results showed that the yield of starch from rice flour ranged between (50 - 68.18)% and that the highest yield of starch was achieved using alkaline solution (NaOH) 0.4%, while for millet and oat the yield of starch ranged between (47.46 - 54)% and (48.3 - 62.66)% respectively, and the highest yield was recorded with (0.2)% (NaOH) for both crops. The percentage of amylose was high in the starch sample which was extracted using a low concentration of alkaline solution. The percentages of amylose were inversely related to functional properties (swelling capacity and solubility) which increased when the percentage of amylose in the obtained starch decreased. The highest values ​​of swelling capacity were (10.34)%, (8.11)% and (8.97)% for rice, millet , and oat starch samples.

Received: 16/7/2024

Accepted: 17/11/2024

Published: 30/5/2026

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Published

2026-05-30

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Vol. 57 No. 5 (2026)

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Copyright (c) 2026 Salwan. Ahmed Yaakob , Jassem. M. Nasser

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How to Cite

Yaakob , S. A., & Nasser, J. M. (2026). EFFECT OF ALKALINE EXTRACTION ON THE FUNCTIONAL AND PHYSICOCHEMICAL PROPERTIES OF STARCH EXTRACTED FROM RICE, MILLET, AND OATS. IRAQI JOURNAL OF AGRICULTURAL SCIENCES, 57(5), 1476-1488. https://doi.org/10.36103/39jr6730