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Characterization of Physicochemical, Functional, Textural and Color Properties of Starches from Two Different Varieties of Taro and Their Comparison to Potato and Rice Starches

2014; Karger Publishers; Volume: 20; Issue: 2 Linguagem: Inglês

10.3136/fstr.20.357

1881-3984

Nandan Sit, Sudip Misra, Sankar Chandra Deka,

Cassava research and cyanide

Starches from two local cultivars of taro from North-Eastern region of India were characterized and compared with potato and rice starches. The cultivars were Kani and Garu. Average granule size of the taro starches were much smaller than potato starch, but comparable to the rice starch. A-type X-ray diffraction (XRD) pattern similar to rice starch was observed for the taro starches. The Fourier transform infra red (FT-IR) spectra of all the four starches were almost similar in nature. The peak gelatinization temperature (Tp) for Kani, Garu and rice starches were 74.7, 74.1 and 72.5°C, respectively while that of potato starch was 65.6°C. The pasting temperature of Kani starch was highest at 88.3°C and significantly different from the other starches. The peak, hold, final, breakdown and setback viscosities of Kani starch were lowest among the starches but were close to Garu and rice starches, but much lower than potato starch.