Physicochemical and Functional Properties of Tropical Tuber Starches: A Review

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  1. Introduction
  2. Extraction Techniques
  3. Other components in Starch
  4. Colour and Appearance
  5. Granule Shape and Size
  6. Spectral Features
  7. X-Ray Diffraction Pattern
  8. Molecular Weight
  9. Amylose Content
  10. Thermal Characteristics
  11. Gelatinisation and Pasting Temperatures
  12. Viscosity
  13. Swelling Power
  14. Solubility
  15. Clarity
  16. Sol stability
  17. Digestibility
  18. Conclusions

4. Colour and Appearance

Colour is an important criterion for starch quality, especially for use in sago and textile industries. The starch paste should be clear and free from any off-colour for better acceptability [20]. Starch from cassava tubers has a good white colour, if the skin and rind are removed prior to crushing [1, 68]. Chemicals like acids, sculpture dioxide, bleaching agents, etc. are occasionally used to improve the colour of starch, but these chemicals negatively affect the starch quality [69]. Organic acids also improve the colour at lower concentrations, but affect starch settling at higher concentrations. Use of ammonia could considerably improve the colour of the starch from aroids, especially Colocasia [8, 9]. Mechanisation of the starch extraction process, replacing the conventional method of drying in the sun and using centrifugal separation instead of settling tanks can improve colour and appearance of starch [68].

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