Madhuri Kelkar ¹, Pratima Shastri ¹, B. Y. Rao ¹

Affiliations
1 Department of Home Economics, Lady Amritabai Daga College of Women, Nagpur - 440 010, IN

Abstract

The major emphasis in microscopic studies of properties of food materials relates to texture and textural changes. Sherman discussed the internal structure of food materials and stressed the importance of the study of textural properties. Various methods are employed to study the structural features of starch granules such as Light microscopy, Polarized light microscopy, X-ray Diffractometry (XRD) and Scanning Electron Microscopy (SEM).

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Madhuri Kelkar ¹, Pratima Shastri ², B. Y. Rao ²

Affiliations
1 Department of Home Economics, Lady Amritabai Daga College for Women, Nagpur, 440 010, IN
2 Department of Food Technology, Laxminarayan Institute of Technology. Nagpur, 440 010, IN

Abstract

Industrial uses of starches depend on their physio-chemical and functional properties. Structural features of starches are known to influence its behavior. Further, structural features are also useful in identification and characterization of native starches. Various methods such as light microscopy, polarized light microscopy, X-ray Defractometry (XRD) and Scanning Electron Microscopy (SEM) are employed for characterization of starch granules.

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