Studies on Applicability of Amaranthus paniculatas (Rajgeera) Starch for Custard Preparation

A. paniculatas or Rajgeera has been shown to contain 50–60% of waxy starch, having an extremely small granule size of 1–2 μm, and higher paste viscosity than corn starch. Studies on utilisation of Rajgeera starch for custard preparations showed it to be unsuitable for such purpose because of interactions among the various ingredients used in the formulation.