Physicochemical and functional properties of starch from philippine edible canna (canna indica l.) Rhizomes

Anotace: Philippine edible canna (Canna indica L.), an underutilized crop in the Philippines, was utilized to produce starch to address the increasing demand and limited sources of starch. Starch was produced from the canna rhizomes using the wet method. The physicochemical and functional properties of the extracted Canna starch were then evaluated and compared with the commercially available and most often used cornstarch and potato starch. The non-starch components (moisture content, ash, crude fat, crude protein and reducing sugars) were determined and found to be within the range for good quality starches according to international standards. The canna starch granules were oblong shaped and were larger in size (59.29μm) compared to potato and corn starch granules. The swelling (76.33°C) and bursting temperatures (79.33°C), solubility in water (9.81 %), and water binding capacity (6.63 g/g) were also evaluated. It has an amylose content of 35.99% and found to form a hard gel with a least gelling concentration of 8.10%, gel clarity of 13.03 %, and consistency of 0.47 cm/s. With these properties, canna starch can be used in confectioneries, noodle-making, and as thickeners in soups and sauces.