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Full Length
Research Paper
Effect of heat moisture treatment on the functional and
tabletting properties of corn starch
B. Iromidayo Olu-Owolabi1, T. Adeniyi Afolabi2*
and Kayode O. Adebowale1
1Department
of Chemistry, University of Ibadan, Ibadan, Oyo State, Nigeria.
2Department
of Chemistry, University of Ado-Ekiti, Ado-Ekiti, Ekiti
State, Nigeria.
*Corresponding author.
E-mail: niyiafo@yahoo.com
Tel: +234 803 5718 657.
Accepted 6 May, 2009 |
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Abstract |
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The effect of
heat moisture treatment on the functional and
tabletting properties of corn starch BP was
investigated. Corn starch was hydrothermally
modified by heat moisture treatment (HMT) at 100oC,
16 h; 20% moisture level (HIC – 20), 25%
moisture level (HIC – 25), and 30% moisture
level (HIC – 30). The tablet formation
properties were investigated using Heckel and
Kawakita equation, while its tabletting
properties were assessed using tensile strength,
crushing strength, friability and disintegration
time. The results reveal that HMT reduces the
gelatinisation temperature and pasting
properties of the corn starch. However, all the
starches swell as the temperature is increased,
HMT of the corn starch lowered the swelling
power of the starch, while the solubility
profile increased. The X-ray diffractometry
study reveal that the native and HMT starches
maintained the characteristic ‘A’ diffraction
pattern of the cereal starch with strong peaks
at 15.35, 17.15, 18.2 and 23.55 Å. The bulk
density of the starch was in the order: HIC–30 ≈ HIC–25
> HIC–20 > NaIC, with reduction in the Carr’s
index, compressibility index, and Hausner’s
ratio after HMT treatment. The mean yield
pressure, Py, (from Heckel
analysis) which is inversely related to the
ability of the materials to deform plastically
under pressure, was relatively high after HMT of
the corn starch. Also, the Pk
values (from Kawakita analysis), which is
related to the deformability of the individual
powder increased after HMT of the corn starch
compacts in the following order: NaIC << HIC-20
< HIC-25 < HIC-30. The tabletting properties
studied reveal a reduction in the crushing
strength and tensile strength after HMT of the
corn starch compacts. However, the friability of
the starches increased while there was reduction
in the disintegration time of the corn starch
compacts after HMT. Thus, HMT of corn starch
could be useful when fast disintegration, lower
swelling power, and lower crushing strength are
desired in tablet.
Key words: Heat moisture treatment, corn
starch, tabletting properties, functional
properties.
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