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Some Selected Physicochemical Properties of Buffalo Gourd ( Cucurbita foetidissima HBK) Root Starch
Author(s) -
Toufeili Imad,
Baydoun Elias
Publication year - 1995
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.19950471102
Subject(s) - starch , amylose , gourd , maize starch , food science , swelling , chemistry , potato starch , cucurbita moschata , botany , horticulture , materials science , composite material , biology , medicine , alternative medicine , pathology
The starch granules of buffalo gourd contained 30.5% apparent amylose, showed a high swelling power and gelatinised over 57‐70.8°C with an enthalpy of 4.26cal·g −1 . The starch pastes had a stable peak viscosity with a resistance to fragmentation intermediate to those of cassava and potato starches during holding at 95°C. The starch gels displayed a higher storage modulus ( G ′) than that of corn starch and a viscous character similar to that of potato starch. These properties differ from the maize‐like characteristics reported for this type of starch.