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Studies on Applicability of Amaranthus paniculatas (Rajgeera) Starch for Custard Preparation
Author(s) -
Singhal R. S.,
Kulkarni P. R.
Publication year - 1990
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.19900420307
Subject(s) - starch , modified starch , granule (geology) , corn starch , food science , chemistry , viscosity , custard apple , chromatography , materials science , horticulture , biology , composite material
A. paniculatas or Rajgeera has been shown to contain 50–60% of waxy starch, having an extremely small granule size of 1–2 μm, and higher paste viscosity than corn starch. Studies on utilisation of Rajgeera starch for custard preparations showed it to be unsuitable for such purpose because of interactions among the various ingredients used in the formulation.