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Buffalo Gourd Root Starch . Part IV. Properties of Hydroxypropyl Derivatives
Author(s) -
Butler L. E.,
Christianson D. D.,
Scheerens J. C.,
Berry J. W.
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.19860380503
Subject(s) - gourd , starch , organoleptic , food science , horticulture , bitter gourd , botany , chemistry , biology , traditional medicine , medicine , momordica
The root starch of Cucurbita foetidissima , or buffalo gourd, has physicochemical characteristics intermediate to those of cassava and maize. However, unlike other root starches, buffalo gourd starch pastes retain peak viscosity under application of stress. Nutritional and organoleptic evaluation have shown suitability of this starch for food use. Buffalo gourd starch pastes retrograde when subjected to low temperature storage to a degree similar to that of maize. Stabilization of buffalo gourd starch (DS 0.04, 0.05, 0.06) with propylene oxide protects against the retrogradative response. Rheological examination of hydroxypropylated buffalo gourd starch shows depressed initial pasting temperatures, with increased and sustained viscosity throughout the pasting cycle.