Abstract:

Abstract: Detailed studies have been carried out on Kithul (Caryota urens) native and modified flour as two
pre-gelatinized treatments (PGI and PGII), acid modified (AC) and dextrinized modification (DX) flour
treatments to compare gelatinization properties and amylose content. Among all treatments, PG-II (modified
with excess water at 75°C heat treatment) showed significant changes with higher gelatinization
temperatures (TO = 74.02°C and TP = 80.51°C) and lower Conclusion temperature (TC = 90.04°C),
gelatinization enthalpy (5.78 J/g) and amylose content (25.36). This study provides evidence that PGII is the
most suitable modification treatment for native Kithul flour for introducing new flour source with an applicable
form to meet specific needs with a view to effort expand application within the food industry.
Key words: Kithul, (Caryota urens), modified flour, gelatinization properties, amylose content, hydrothermal
treatment

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