Citation
Hansdah R., . and Prabhakar P. K., . and Srivastav P. P., . and Mishra H. N., . Physico-chemical characterization of lesser known Palo (Curcuma leucorrhiza) starch. pp. 1368-1373. ISSN 22317546
Abstract
Palo (Curcuma leucorrhiza) starch is isolated from palo tuber which is better known as hidden lilly and distributed in the hilly areas of Orissa West Bengal Jharkhand and Chhatishgarh. Its rhizomes are good source of starch. The starch extracted from the rhizomes has good application as herbal medicines different foods and food ingredients such as palo laddu which is used specially during fasting as a part of ritual. It is believed that the consumption of palo starch powder removes the extra heat from the body and develops a resistance against the diseases. The proximate studies showed that the palo contains moisture 15.45 (db) ash 1.10 fibre 1.23 starch 81.33 and negligible fat. The scanning electron microscopy showed that curcuma starch consist of large oval to small spherical granules with a diameter ranged between 30- 50 m. The surface of the granules appeared with evidence of certain fissure which might be due to rubbing action of occurred during starch isolation. X-ray diffraction studies of curcuma starch exhibited a B-type of crystal like other tuber starches and relative crystallinity was found to be 24.66. Differential scanning calorimetric study showed that the curcuma starch had the gelatinization temperature of 59.5C and enthalpy of gelatinization 5.565 J/g which might be due to the highest degree of crystallinity of its granules. The final viscosity of extracted starch observed higher than trough viscosity but lower than the peak viscosity which signifying the highest amylose retrogradation.
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Abstract
Palo (Curcuma leucorrhiza) starch is isolated from palo tuber which is better known as hidden lilly and distributed in the hilly areas of Orissa West Bengal Jharkhand and Chhatishgarh. Its rhizomes are good source of starch. The starch extracted from the rhizomes has good application as herbal medicines different foods and food ingredients such as palo laddu which is used specially during fasting as a part of ritual. It is believed that the consumption of palo starch powder removes the extra heat from the body and develops a resistance against the diseases. The proximate studies showed that the palo contains moisture 15.45 (db) ash 1.10 fibre 1.23 starch 81.33 and negligible fat. The scanning electron microscopy showed that curcuma starch consist of large oval to small spherical granules with a diameter ranged between 30- 50 m. The surface of the granules appeared with evidence of certain fissure which might be due to rubbing action of occurred during starch isolation. X-ray diffraction studies of curcuma starch exhibited a B-type of crystal like other tuber starches and relative crystallinity was found to be 24.66. Differential scanning calorimetric study showed that the curcuma starch had the gelatinization temperature of 59.5C and enthalpy of gelatinization 5.565 J/g which might be due to the highest degree of crystallinity of its granules. The final viscosity of extracted starch observed higher than trough viscosity but lower than the peak viscosity which signifying the highest amylose retrogradation.
Additional Metadata
Item Type: | Article |
---|---|
AGROVOC Term: | Physicochemical properties |
AGROVOC Term: | Curcuma |
AGROVOC Term: | Starch |
AGROVOC Term: | Rhizomes |
AGROVOC Term: | Medicinal plants |
AGROVOC Term: | Moisture content |
AGROVOC Term: | Ash content |
AGROVOC Term: | Fibre content |
AGROVOC Term: | Fat content |
AGROVOC Term: | Electron microscopy |
Depositing User: | Ms. Suzila Mohamad Kasim |
Last Modified: | 24 Apr 2025 06:27 |
URI: | http://webagris.upm.edu.my/id/eprint/22127 |
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