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To compare the morphological, functional, and rheological properties of native and modified starch from tamarind seeds.

February 5, 2026

Comparative Study Between Native and Modified Starches Isolated from Tamarind Seed

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To compare the morphological, functional, and rheological properties of native and modified starch from tamarind seeds.
Isolated starch from tamarind seeds
Modified starch using ultrasonication
Conducted proximate composition analysis
Performed morphological analysis
Assessed functional and rheological properties
Moisture content decreased from 12.5% to 9.9% after 20 minutes of sonication
Increased ash, protein, and lipid contents due to structural changes
Surface roughness increased, enhancing enzymatic interactions
Functional properties showed significant variation: water absorption capacity (75-90%), bulk density (0.26-0.85%), oil absorption capacity (0.84-2.49%), swelling capacity (6.12-8.61%), and pH change (6.34 to 6.56).

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Comparative study evaluates starch properties in tamarind seeds, suggesting potential industrial applications.

Tripathi et al. (2025) studied this question.

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