Description

ABSTRACT

This study is aimed at evaluating the pharmaceutical properties of pregelatinized, then citric acid modified corn and plantain starches. Citric acid modified pregelatinized corn and plantain starches (CAMPCS and CAMPPS respectively) were evaluated for their properties in comparison with pregelatinized corn  and plantain starches (PCS and PPS respectively) using Fourier Transform Infrared (FTIR) spectroscopy, Scanning Electron Microscopy (SEM), Volume reduction equations, density measurements and rheological properties. Quadruplicate determinations were made and results were analyzed using ANOVA (p-values < 0.05). FTIR plots revealed the addition of new functional groups due to modification, while maintaining the basic integrity of the pregelatinized starches. Sphericity, particle size and density were ranked CAMPPS = CAMPCS < PPS < PCS. CAMPCS and CAMPPS were more free flowing with higher bulk and tapped densities, higher viscosities, but lower swelling indices than PPS and PCS. Citric acid modification led to improved pharmaceutical functions of the unmodified pregelatinized starches.

Key words: Pregelatinized starch, Chemical modification, Compressibility, Citric acid modification