Physicochemical and functional properties of Curcuma angustifolia (Tikhur) - An underutilized starch
Rewa Kumari, Shrivastava Sl, Mishra Hn And Murlidhar Meghwal
Starch from Curcuma angustifolia rhizome was characterized for its proximate composition, physicochemical and functional properties. This starch contains 32.30 ± 0.44% amylose, 2.72 ± 0.36% moisture, 0.30 ± 0.04% ash, 97.43 ± 0.52% carbohydrates as starch and negligible amount of fat and protein. The starch granules are polyhedral, with a diameter of 9.75 to 20.43 µm and 3.409 to 5.272 µm in width. Clarity and solubility of tikhur starch are comparable with those of corn and cassava starch. Tikhur starch display higher pasting temperature (76.25 °C), suggesting the tendency to form faster paste and stability under high cooking conditions. These properties demonstrate the untapped potential of tikhur starch for use in food and non-food applications previously dominated by costlier cereal starches.
How to cite this article:
Rewa Kumari, Shrivastava Sl, Mishra Hn And Murlidhar Meghwal. Physicochemical and functional properties of Curcuma angustifolia (Tikhur) - An underutilized starch. Pharma Innovation 2017;6(7):114-119.