Physicochemical Properties of Canna edulis Starch — Comparison with Maize Starch

Abstract

Starch from the rhizomes of Canna edulis was isolated, purified and its physico‐chemical properties are compared with maize starch. Scanning electron microscopy of the granules show that they are oval to eliptical in shape. It has low contents of lipids, ash and proteins, and has significantly higher content of amylose. It displays low water‐binding capacity and gelatinization temperature. Swelling and solubility are higher when compared with maize starch. Brabender viscosity of C. edulis starch is more than three times higher than maize starch and has shown no thinning. It retrogrades more than maize starch.

Enzymatic hydrolysis of Canna indica, Manihot esculenta and Xanthosoma sagittifolium native starches below the gelatinization temperature

“…The starches presented a great difference in their amylose content (Table 2) [12,13,38] and normal [9,14,28] amylose content have been reported for C. indica starches. M. esculenta amylose content was within the ranges reported previously [34], whereas for X. sagittifolium higher amylose content (23-35%) have been reported [8,11,35].…”

Potentials of tropical starches as pharmaceutical excipients: A review

“…Studies on physicochemical properties (Table 2) revealed that canna starch has good potential in food application because of its high viscosity, gel strength, and high phosphorus content [71][72][73]. Hermann [73] reported that the bakery products prepared from canna starch are much lighter, crispier, and tastier than those from wheat.…”

“…Hermann [73] reported that the bakery products prepared from canna starch are much lighter, crispier, and tastier than those from wheat. These physicochemical properties could make canna starch valuable as excipients in pharmaceutical formulations [72].…”

Caracterización fisicoquímica de almidones de tubérculos cultivados en Yucatán, México

“…El almidón de yuca fue el que presentó la mejor estabilidad a los procesos de refrigeración y congelación (0 y 3,2% de sinéresis, respectivamente). Soni et al (1990) mencionan que cuando los almidones se someten a sucesivos ciclos de congelación, su estructura se ve afectada, ya que hay una redistribución y dilución de las pastas de almidón por el crecimiento y disolución de los cristales de hielo. Este comportamiento se dió en el almidón de makal, por haber presentado una baja estabilidad a los procesos de refrigeración y congelación, ocasionando la pérdida del agua atrapada en el gel.…”