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The Effect of Carboxymethylation on Morphological and Physicochemical Properties of Faro 61 Rice Starch

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  • Jimbili Patricia

    (Biochemistry Department, Veritas University Abuja, Nigeria)

Abstract

Faro 61 rice starch is a Nigerian rice variety that has been underutilized due to low edible qualities. Consequently, the chemical modification process of carboxy methylation was contemplated for the improvement of the physicochemical and morphological properties, as native starch has been shown to be integrally unsuitable for industrial applications. In this study the physicochemical and morphological properties of native and modified FARO 61 rice starch were analyzed using standard methods. Scan electron microscope (SEM).

Suggested Citation

  • Jimbili Patricia, 2023. "The Effect of Carboxymethylation on Morphological and Physicochemical Properties of Faro 61 Rice Starch," Biomedical Journal of Scientific & Technical Research, Biomedical Research Network+, LLC, vol. 51(4), pages 42852-42859, July.
    • Handle: RePEc:abf:journl:v:51:y:2023:i:4:p:42852-42859
    DOI: 10.26717/BJSTR.2023.51.008126
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