Morphological, structural, and functional properties of maranta (Maranta arundinacea L) starch

Physicochemical Properties of Maranta (Maranta arundinaceaL.) Starch

“…Others authors observed round and oval geometries and sizes between 8.61 and 42.02 μm for the same type of starch. [1,[5][6][7][8][9] Nevertheless, maranta starch has shape and size similar to reported for starches isolated from banana, achira and potato. [18,19,25] …”

“…[28] Nevertheless, the maranta starch was less white (lower * ), with higher tones of red ( * ) and less tones of yellow ( * ) ( Table 1), than some others starches as reported in literature. [1] Those values differences could be due to difference in the chemical composition that alters the starch color. These color characteristics of maranta starch means that it could be applied in food products with uniform color such as ice creams, juices and candies, as reported by Pelissari et at.…”

“…[2] Recent reports, mentioned the importance to characterize starch isolated from unconventional sources as possible raw materials to use in industry, positively influencing the world marked. [1,2] Among these, rhizomes of maranta or arrowroot (Maranta arundinacea L) have been considered as a potential source of starch. Maranta is an herbaceous, perennial plant which have cylindrical rhizomes with high starch contends (17.2-18.9 wb%), being cultivated in the Caribbean islands, Southeast Asia, South America, Philippines and India.…”

“…[3,4] Some reports have document that the maranta starch has low protein, fat, ash and fiber composition, with size particle between 4 and 42 μm and gelatinization temperature between 68 and 75°C. [1,[5][6][7][8][9] Starch isolated from rhizomes of maranta has received less attention due to the limited knowledge, e.g. is little known the crystal structure and rheological properties of this starch.…”

Acceptability and proximate composition of two Filipino delicacies, puto seko and panganan from arrowroot (Maranta arundinaceae, L.)

“…Kumalasari et al (2012) reported that its starch has 11.9% moisture, 0.58% ash, 0.14% protein, 0.84% fat, 8.7% insoluble dietary fiber and 5.0% soluble dietary fiber, while Aprianita et al (2014) found it to have 10.2% moisture, 0.60% protein, 21.9% amylose and 62.3% amylopectin. Furthermore, the amylose content of the starch showed different reports, such as 22% (Kim et al, 1984), 19.0-19.9% (Erdman, 1986, 15.21% (Pérez and Lares, 2005) and 24.8% (Madineni et al, 2012). But Pérez and Lares (2005), reported that it has high amylopectin content of 84.79%.…”