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January 1, 1985Starch - Stärke

The Starches of Dioscorea ballophylla and Amorphophallus campanulatus. Comparison with Tapioca Starch

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Authors

PSP. SoniForest Research Institute HSH. W. SharmaForest Research Institute NDNeetu DobhalGovind Ballabh Pant University of Agriculture and Technology

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Implication

Comparative analysis reveals distinct granule morphology, water-binding capacity, and paste viscosity across tuber starches, indicating diverse functional applications.

Key Points

To isolate, purify, and characterize starches from Dioscorea ballophylla and Amorphophallus campanulatus tubers in comparison to standard tapioca starch.
Isolated and purified starches from the tubers of D. ballophylla and A. campanulatus.
Analyzed granule morphology using scanning electron microscopy alongside determinations of amylose content, water-binding capacity, gelatinization temperature, swelling power, solubility, and paste viscosity.
D. ballophylla granules display elliptical shapes, A. campanulatus granules exhibit spherical or irregular shapes, and tapioca granules are spherical.
A. campanulatus starch demonstrates significantly lower amylose content and very high water-binding capacity compared to D. ballophylla and tapioca starches.
Both tuber starches exhibit identical gelatinization temperatures that are higher than tapioca, along with lower swelling power and solubility; A. campanulatus shows the highest peak paste viscosity.

Cite This Study

Soni et al. (1985) studied this question.

synapsesocial.com/papers/6a9bd940fc9a6d44aa6bef0e https://doi.org/10.1002/star.19850370103

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Implication

Comparative analysis reveals distinct granule morphology, water-binding capacity, and paste viscosity across tuber starches, indicating diverse functional applications.

The Starches of Dioscorea ballophylla and Amorphophallus campanulatus. Comparison with Tapioca Starch

Discussion

Member takes

Implication

Key Points

Cite This Study

The Starches of Dioscorea ballophylla and Amorphophallus campanulatus. Comparison with Tapioca Starch

Discussion

Member takes

Implication

Key Points

Cite This Study

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