Interpretation Of Physical Properties Like Crystallanity Of Maize Starch Powder Effectively By Foldscope.
Keywords:Compound Microscope, Foldscope, White Flour, Maize starch powder, Pregel powder, Glycerol, Water
Most foods are multi-component systems that contain complex mixtures of water, carbohydrates, proteins, lipids and numerous minor constituents. Starch is a macro-constituent of many foods, and its properties and interactions with other constituents are of interest to the food industry and for human nutrition. Starch is widely consumed by humans as an inexpensive and stable available carbohydrate source, and much work has been performed on the structure, functionality and applicability of starches. The paper-based Foldscope is an inexpensive and lightweight device, also utilizing a ball lens for magnification, as well as a battery-powered LED for illumination. In this Paper the foldscope studies different grades of maize starch powder, which were showed the different types of the crystal present in the starch powder. We used Pregel starch food grade powder & maize starch BP powder with water and glycerol. The result relieved that showed different types of the crystals present.
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