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Morphological, Structural, and Functional Properties of Maranta (Maranta arundinacea L) Starch.

Madhava Naidu, M. and Faiza, S. and Sai Surekha, R. and Ravi, R. (2012) Morphological, Structural, and Functional Properties of Maranta (Maranta arundinacea L) Starch. Food Science and Biotechnology, 21 (3). 747-752 .

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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 74.8oC, 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.

Item Type: Article
Uncontrolled Keywords: amylose, starch, rheology, solubility, gelatinization
Subjects: 500 Natural Sciences and Mathematics > 10 Plants
600 Technology > 08 Food technology > 25 Sugar/Starch/Confectionery
Divisions: Plantation Products Spices and Flavour Technology
Sensory Science
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 27 Aug 2012 09:42
Last Modified: 27 Aug 2012 09:42
URI: http://ir.cftri.com/id/eprint/10966

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