Physicochemical and functional properties of starch from Philippine canna (Canna indica L.) rhizomes

Aiza B. Umali

Date

6-2016

Degree

Bachelor of Science in Food Technology

Major Course

Major in Food Science

College

College of Agriculture and Food Science (CAFS)

Adviser/Committee Chair

Ara Fatima C. Algar

Restrictions

Restricted: Not available to the general public. Access is available only after consultation with author/thesis adviser and only to those bound by the confidentiality agreement.

Abstract

Due to increasing demand of starch and limited sources nowadays, the need for other possible sources had emerged. In this study, utilizing edible canna (Canna indica L.) into canna starch was done to address this problem. This was also conducted to evaluate its properties and identify its potential use in the food industry. Canna starch was produced from its rhizomes through water extraction. Its non-starch components (moisture content, crude ash, crude fat, crude protein and reducing sugar) were determined and found to be within the range for good quality starches. Its granules were oblong in shape and were found to have larger size (59.29 μm) compared to potato and corn starch granules. It has amylose content of 39.41 % which is not significantly different from potato and corn. Its granules swelled at 76.33 °C and burst at 79.33 °C. The least gelling concentration was 8.10 % and formed hard gels. The clarity (13.03 %), viscosity (0.47 cm/s), solubility in water (9.81 %) and water binding capacity (6.63 g/g) were between the values for corn and potato starches. It was also observed that added ingredients (sugar, salt and acid) affect the gelatinization of these starches. These evaluated properties proven the possible use of canna starch in foods such as in confectioneries, noodle- making and as thickeners in soups and sauces.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993.5 2016 F61 /U43

Document Type

Thesis

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