Variation in Colour Attributes of Arrowroot (Maranta arundinacea) Flour from Five Different Provinces in Sri Lanka as a Potential Alternative for Wheat Flour

Abstract

Arrowroot (Maranta arundinacea) rhizome flour is a good gluten-free substitute for wheat flour. To evaluate the influence of colour on replacing wheat flour with arrowroot flour, the colour attributes of arrowroot flour from five different Provinces (Western, North-Western, Southern, Sabaragamuwa, and Uva) were compared with the colour of standard wheat flour. Using the colour of wheat flour as a standard, the colours of arrowroot flour samples were determined using a colourimeter (PCE-CSM 2, United States). Flour samples were examined for L* (lightness), a* (redness), b* (yellowness), and ΔE (colour deviation). Yellowness was significantly distinct, although lightness and redness were not statistically different. There were negative moderate correlations between L* and a* (-0.791; P < 0.05) and L* and b* (-0.831; P < 0.05). While there were some slight variations in the colour characteristics among different arrowroot flour samples, their colours were highly close to the colour of wheat flour.

Characterization of arrowroot (Maranta arundinacea) starch as a potential starch source for the food industry

“…L* (lightness) indicates the brightness and the closeness of the flour colour to white whereas a* represents the redness and b* represents the yellowness of flour samples. Little a* and b* values indicate the little red and yellow tones of arrowroot starch samples [ 11 ]. ΔE is the colour difference of arrowroot starch from wheat flour (standard) and it was 4.12 ± 0.49.…”

“…The colour deviation of arrowroot starch samples from wheat flour was recorded as ΔE. The colour characteristics of L* (L* = 0 for black and L* = 100 for white), a* (-a for greenness and +a for redness), and b* (-b for blueness and +b for yellowness) were derived using the colour coordinates of L*a*b* values [ 11 ].…”

“…The starch content in the rhizome of arrowroot varies depending on the plant's age, comprising around 20% and in this starch content, approximately 20–30% is composed of amylose [ 2 ]. As a soothing agent and treatment for digestive issues, arrowroot is commonly used in folk and Ayurvedic medicine in Sri Lanka and is locally called “Hulankeeriya” or “Aerukka.” Due to its limited availability and time-consuming starch extraction process, The utilization of arrowroot in the food industry is limited and primarily restricted to dishes such as porridge, boiled rhizomes with grated coconut, and curry, but it is a gluten-free alternative to wheat flour that can be used in food preparations [ 11 ].…”

Comparison of changes in different characteristics of Arrowroot (Maranta arundinacea) flour stored under ambient (27 °C) and refrigerated (4 °C) conditions

“…A piece of clear polythene was placed over the prepared samples before the colourimeter's measurement head was placed on them. The colour coordinates of L*a*b* values were used to derive the colour charatecristics of L* (L* = 0 for black and L* = 100 for white), a* (-a for greenness and +a for redness), and b* (-b for blueness and +b for yellowness) (Malki et al, 2022). Colour measurements were taken once a month for one year.…”

“…Arrowroot, also known as "Hulankeeriya" or "Aerukka" in Sri Lanka, is a soothing agent and treatment for digestive issues in folk and Ayurvedic medicine. Its use in the food industry is limited to porridge, boiled rhizomes with grated coconut, and curry due to its limited availability and time-consuming flour extraction process, but it is a gluten-free alternative to wheat flour (Malki et al, 2022).…”