Physicochemical, Pasting, Thermal and Morphological Characteristics of Indian Water Chestnut (Trapa natans) Starch

Autor:	Gagandeep Singh, Dharmesh C. Saxena, Amrinder S. Bawa, Sukhcharn Singh
Rok vydání:	2009
Předmět:	Morphology (linguistics) Retrogradation (starch) Chemistry Starch Organic Chemistry food and beverages chemistry.chemical_compound Viscosity Differential scanning calorimetry Agronomy Starch granule Food science Potato starch Corn starch Food Science
Zdroj:	Starch - Stärke. 61:35-42
ISSN:	1521-379X 0038-9056
DOI:	10.1002/star.200800233
Popis:	Starch extracted from Indian water chestnut was investigated for its physicochemical characteristics. The results were compared with those obtained from two commercial starches (corn and potato). The pasting properties were tested in the Rapid Visco Analyser and thermal properties with a differential scanning calorimeter. Water chestnut starch possessed higher breakdown viscosity (BV) and setback viscosity (SV) than corn and potato starches. However, the pasting temperature of water chestnut starch was not significantly different from that of corn starch. Lower DHgel values were obtained for water chestnut starch than for the other two starches whereas the onset, peak and conclusion temperatures of gelatinization (To, Tp and Tc) for water chestnut starch were quite comparable with corn starch. Scanning electron micrographs showed similarity in starch granule shape between water chestnut and potato starch with corn starch showing surface wrinkles on starch granule surfaces.
Databáze:	OpenAIRE
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