|
|||||
|
|
Morphological, structural, and functional properties of maranta (Maranta arundinacea L) starch |
|
| Authors: | Madhava Naidu Madineni Sheema Faiza Ragu Sai Surekha Ramasamy Ravi Manisha Guha |
| Affiliation: | 1. Plantation Products, Spices and Flavor Technology, Constituent Laboratory of Council of Scientific and Industrial Research (CSIR), Mysore, 570020, India 2. Department of Sensory Science, Constituent Laboratory of Council of Scientific and Industrial Research (CSIR), Mysore, 570020, India 3. Grain Science Technology, Central Food Technological Research Institute (CFTRI), Constituent Laboratory of Council of Scientific and Industrial Research (CSIR), Mysore, 570020, India |
| Abstract: | Starch isolated from maranta (Maranta arundinacea) tuber and studied for its various physicochemical characteristics. The amylose content of the starch was 24.8%. SEM showed that the granules were small indented and spherical. Maranta starch granule size has a range of 2.92–6.42 μm, (mean of 4.84 μm), length/degree of 1.20, and roundness of 0.73. Maranta starch has a gelatinization temperature of 74.8°C, peak viscosity of 498 BU, and cold paste viscosity of 669 BU. It also possessed higher freeze-thaw stability. Dynamic rheological properties of maranta starch, measured using parallel plate geometry showed increased storage modulus (G’) values, while loss modulus (G″) values were decreased with increasing frequency values (0–100 Hz). The low gelatinization temperature and high freeze thaw stability of starch indicates its potential for application as a thickener in food industries. |
| Keywords: | |
| 本文献已被 SpringerLink 等数据库收录！ | |