Thermal and freeze—thaw properties of starch of chickpea (Cicer arietinum)

Hydroxypropylation of chickpea starch was carried out using starch slurry and propylene oxide under alkaline conditions at 44 °C for 24 h. Hydroxypropylated starch was studied for pasting behaviour using Brabender amylograph. Freezethaw stability of the modified starch was also compared with native starch. Clarity of the starch was found to markedly increase whereas hot paste viscosity was constant for modified starch even after 60 min. Whereas the native chickpea starch did not possess freeze-thaw stability, upon hydroxypropylation there was a marked decrease in the tendency for syneresis.