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Comparative analysis reveals distinct physicochemical and pasting profiles between forest tuber starches, indicating differing industrial and food processing applications.
Starches from the tubers of S. glabra and P. thomsonii were isolated, purified and characterized. Scanning electron microscopy of the granules of both starches showed that they were spherical in shape while some were polygonal. P. thomsonii starch had low protein and phosphorus, a comparable amount of fat, higher content of amylose and lower water binding capacity than S. glabra starch. Gelatinization temperature, swelling power and solubility of P. thomsonii starch was lesser than S. glabra starch. At all reference points Brabender viscosity of the P. thomsonii starch was higher than S. glabra starch. Being fragile in character the viscosity of S. glabra starch fell precipitously with the time of heating.
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Soni et al. (1986) studied this question.
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