SOME SELECTED PHYSICOCHEMICAL PROPERTIES OF BUFFALO GOURD (CUCURBITA-FOETIDISSIMA HBK) ROOT STARCH

Authors
TOUFEILI I BAYDOUN E
Citation
I. Toufeili et E. Baydoun, SOME SELECTED PHYSICOCHEMICAL PROPERTIES OF BUFFALO GOURD (CUCURBITA-FOETIDISSIMA HBK) ROOT STARCH, Starke, 47(11), 1995, pp. 413-415
Citations number
14
Categorie Soggetti
Food Science & Tenology
Journal title
Starke → ACNP
ISSN journal
00389056
Volume
47
Issue
11
Year of publication
1995
Pages
413 - 415
Database
ISI
SICI code
0038-9056(1995)47:11<413:SSPPOB>2.0.ZU;2-Y
Abstract
The starch granules of buffalo gourd contained 30.5% apparent amylose, showed a high swelling power and gelatinised over 57-70.8 degrees C w ith an enthalpy of 4.26cal . g(-1). The starch pastes had a stable pea k viscosity with a resistance to fragmentation intermediate to those o f cassava and potato starches during holding at 95 degrees C. The star ch gels displayed a higher storage modulus (G') than that of corn star ch and a viscous character similar to that of potato starch. These pro perties differ from the maize-like characteristics reported for this t ype of starch.