Physicochemical and functional properties of Caryota urens flour as compared to wheat flour

Issue Date

11-2016

Abstract

Starch digestibility, thermal, pasting and gelling properties of Caryota urens (CU) flour were investigated using wheat flour as reference. Amylose content of CU and wheat flour was 32.1% and 28.3%, respectively. CU flour had very low content of protein and lipid but had a high content of total starch (98.2%) and resistant starch (RS) [42.5%]. Gelatinisation temperature (78.5 °C) of CU flour was higher than wheat flour. Pasting behaviour of CU flour was similar to that of high swelling tuber and root and waxy starches. CU flour retrograded to a greater extent than wheat flour. Very specific gelling behaviour was noticed for CU flour where it produced significantly harder gel with high paste clarity, fracture ability, adhesiveness, gumminess and chewiness. Expected glycaemic index (eGI) of CU and wheat flour was 92.4 and 100.4, respectively. CU flour had high eGI despite high content of resistant starch.

Source or Periodical Title

International Journal of Food Science and Technology

ISSN

0950-5423

Volume

51

Issue

2

Page

2647-2653

Document Type

Article

Physical Description

tables, graphs

Language

English

Subject

Caryota urens flour, expected glycaemic index, functional properties, physicochemical properties

Identifier

https://doi.org/10.1111/ijfs.13251

Digital Copy

yes

Link to Full Text

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