Physicochemical properties and structure of starches of foxnut ( Euryale ferox Salisb.) from India and its application

Abstract

The physicochemical characteristics in terms of composition, pasting properties, in vitro starch digestibility, morphology, XRD, FT‐IR, and functional properties of starch, isolated from the kernels of Euryale ferox seed cultivated in Northeastern Region of India were studied and utilized them in formulation of bread. E. ferox kernel starch (EFKS) exhibited an A‐type diffraction pattern and granule sizes ranged from 1 to 3 μm in diameter and were polyhedral shape. EFKS exhibited high pasting temperature indicating its potential to incorporate in products requiring higher temperature to cook, such as baked items like bread. The effects of replacing refined wheat flour with native EFKS (5%–50% db) on bread quality attributes were investigated, and sensory results suggested that bread with 20% EFKS incorporation was acceptable, but bread with higher concentrations of EFKS produced smaller loaf volumes. Results evidenced that EFKS is a novel starch source and has an immense potential in both food and non‐food industries. Novelty impact statement Results of the study have the credential evidence to corroborate that the Euryale ferox kernel starch (EFKS) has strong potential applications in food industries. The study also clearly revealed that EFKS can replace up to 20% of wheat flour for bread making with acceptable sensory attributes. The EFKS is comparable to popularly acceptable commercial starch‐like rice and has potential for enormous food and non‐food applications and can be a money spinner for entrepreneurs.

Principal component analysis for particle size‐based classification of gorgon nut flour and their morphological, structural, thermal and pasting characteristics

“…A strong negative correlation (R 2 : 0.82) between relative crystallinity and amylose content was observed. Previously, such negative correlation between relative crystallinity and amylose was inferred for gorgon nut starch by Devi & Deka (2022). It was reported that relative crystallinity of flour significantly influenced the functional characteristics, gelatinisation temperature, rheological and retrogradation behaviour of food materials (Singh et al, 2003;Jiang et al, 2012;Zhao et al, 2016).…”

Non-Traditional Starches, Their Properties, and Applications

“…Cereal starches are bimodal, so one needs to separate starch granules into two fractions. The botanical origin, weather conditions and environmental factors, farming techniques, and procedure used for starch isolation can all influence its chemical composition and structure [16].…”

Euryale ferox , a prominent superfood: Nutritional, pharmaceutical, and its economical importance

“…It is highly nutritious with an amino acid index of about 89–93%, among them, the amount of glutamic acid, leucine, and isoleucine is about 16.64%, 8.34%, and 4.18%, respectively, whereas arginine+lysine/proline ratio is 4.74–7.6 (Jana & Idris, 2018). Various researchers reported the presence of trace elements in E. ferox such as Cu (0.3–0.71 mg/kg), Zn (0.9–1.50 mg/kg), Fe (0.8–5.73 mg/kg), and Mn (11.3–13.83 mg/kg) (Devi & Deka, 2021; Kumar, Singh, & Bhatt, 2016; Kumar, Yadav, et al, 2016).…”

“…The seeds of E. ferox germinate within the water and during the germination stages, the protein content of the seed increases as it ages (Khadatkar, Mehta, & Gite, 2020). E. ferox is an organic non–cereal food, which is highly nutritious and is utilized as a dry fruit due to its high carbohydrates (80% starch), mineral, protein, and low‐fat content (Devi et al, 2020; Devi & Deka, 2021; Jana & Idris, 2018; Kumar, Singh, & Bhatt, 2016; Kumar, Yadav, Paras, Nath, & Kumari, 2016; Singh et al, 2017). It is considered a superfood in terms of various health benefits such as cardioprotective, antidiabetic, antioxidant, antifatigue, etc.…”