The granules of the starch isolated from pinhao showed a higher cold water binding capacity as compared to the values found for the starch granules from corn and from cassava. The swelling power and the solubility of pinhao starch granules, studied in the temperature range 65 to 95°C showed some similarity with that of corn starch granules. Enzymatic treatment under cold conditions was unable to disrupt their granular integrity. As observed by viscometric analysis, however, in the temperature range 50 to 95°C, pinhao starch granules showed higher susceptibility to amylolytic attack than corn starch granules, reaching the same level of viscosity decrease observed for cassava starch granules.
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Wosiacki et al. (1989) studied this question.
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