Premium
Physicochemical properties of taro and maize starch and their effect on texture, colour and sensory quality of tomato ketchup
Author(s) -
Sit Nandan,
Misra Sudip,
Baruah Devastuti,
Badwaik Laxmikant S.,
Deka Sankar C.
Publication year - 2014
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.201300120
Subject(s) - starch , colocasia esculenta , food science , amylose , endosperm , chemistry , cultivar , potato starch , agronomy , botany , biology , biochemistry
The physicochemical properties of starch from local cultivar of taro from North‐Eastern region of India, known as Panchamukhi ( Colocasia esculenta var . antiquorum ) were compared with maize starch. Both starches presented A‐type XRD pattern. The granule size of Panchamukhi taro starch was in the range of 2.19–4.28 µm, which was smaller, compared to maize starch granules (7.38–16.67 µm). Swelling and solubility of Panchamukhi taro starch were found to be higher compared to maize starch. The pasting profile of the starches showed that Panchamukhi starch had lower final viscosity (FV; 2940 cP) and setback viscosity (SV; 826 cP) compared to maize starch (FV of 3878 cP and SV of 1529 cP). The peak gelatinization temperature ( T p ) of Panchamukhi taro starch was 74.36°C, which was significantly higher than T p of maize starch (69.70°C). The incorporation of the starches during preparation of ketchup showed that both starches improved the texture. The colour of the ketchup was not affected by incorporation of starch up to 2% concentration. The sensory evaluation revealed that ketchup prepared using Panchamukhi taro starch was better than the control sample and was comparable to the ketchup prepared using maize starch.