Premium
Studies on Coleus Starch
Author(s) -
Moorthy S. N.
Publication year - 1986
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19860380303
Subject(s) - coleus , starch , amylose , chemistry , viscosity , granule (geology) , intrinsic viscosity , food science , botany , materials science , organic chemistry , polymer , biology , composite material
Coleus starch was isolated by standard procedure and its properties studied. The granule size varies from 5 to 20 μm with majority being in the range 8–16 μm. The gelatinization temperature is 65–85°C. Viscosity of a 2% solution is 37 s (Redwood No. 1). The viscosity increases to 56 s on cooling and remains steady afterwards. The sol stability of the 2% solution is 72 h. The total amylose content is 33% of which soluble amylose is 12.8%. The sweeling volume is 25 cm 3 /g of starch the reducing value in terms of ferricyanide number is 2.71. The results are discussed in comparison with other tuber starches.