ABSTRACT This study evaluated the effects of incorporating ginger powder (5–11% w/w ) into native corn starch on its physical and microstructural properties. The modified starches were analyzed for rheology, swelling power, water solubility, water absorption index, paste clarity, freeze‐thaw stability, as well as microstructure via scanning electron microscopy and x‐ray diffraction. Compared with native corn starch, ginger‐modified samples showed a lower consistency index (0.0853 to 0.0090 Pa·s n ), a higher flow behavior index from (1.00 to 1.46), lower relative crystallinity (23.24% to 19.74%), lower paste clarity (22.7% to 10.6%), and markedly lower syneresis after the first freeze–thaw cycle (18.4% to 2.74%). Ginger addition also increased water solubility (1.31% to 6.20% at 25 and 10.45% at 90°C) and swelling power (2.23 to 9.52 g/g at 25 and 16.84 g/g at 90°C). Microstructural analysis revealed localized surface depressions and mild erosion of the starch granules without complete loss of granule integrity, indicating controlled structural modification. Ginger powder acted as a natural modifier that improved hydration‐related properties and freeze–thaw stability while reducing short‐term retrogradation, highlighting its potential for the development of starch‐based ingredients with tailored functional properties for food applications.
Silva et al. (Fri,) studied this question.