Structural, morphological, compositional, thermal, pasting, and functional properties of isolated Achira (Canna indica L.) starch: Review

• Published in: International journal of biological macromolecules Vol. 282; no. Pt 2; p. 136710
• Main Authors: Castillo-Paz, Angelica M., Correa-Piña, Brenda L., Pineda-Gómez, Posidia, Barrón-García, Oscar Y., Londoño-Restrepo, Sandra M., Rodriguez-Garcia, Mario E.
• Format: Journal Article
• Language: English
• Published: Netherlands Elsevier B.V 01.12.2024
• Subjects: Achira starch; amylose; Amylose - analysis; Amylose - chemistry; calorimetry; Calorimetry, Differential Scanning; Canna indica; crystal structure; food industry; gelatinization; High amylose content; hydrogels; Nanocrystals; phosphorus; potassium; Solubility; Starch - chemistry; Temperature; Thermogravimetry; transmission electron microscopy; Viscosity; Water - chemistry; water solubility; water uptake; X-Ray Diffraction; High amylose content; Achira starch; Nanocrystals

The aim of this study was to analyze the physicochemical properties of native Colombian Achira starch (Canna indica L.). Achira starch, with an amylose content of 49.07 % is classified as high amylose starch. Scanning electron microscopy (SEM) revealed grains with an average size of 54.34 μm in leng...