Morphological, Structural, and Functional Properties of Maranta (Maranta arundinacea L) Starch.

Starch isolated from maranta (Maranta
arundinacea) tuber and studied for its various physicochemical
characteristics. The amylose content of the starch
was 24.8%. SEM showed that the granules were small
indented and spherical. Maranta starch granule size has a
range of 2.92-6.42 μm, (mean of 4.84 μm), length/degree
of 1.20, and roundness of 0.73. Maranta starch has a
gelatinization temperature of 74.8oC, peak viscosity of 498
BU, and cold paste viscosity of 669 BU. It also possessed
higher freeze-thaw stability. Dynamic rheological properties
of maranta starch, measured using parallel plate geometry
showed increased storage modulus (G') values, while loss
modulus (G'') values were decreased with increasing frequency
values (0-100 Hz). The low gelatinization temperature and
high freeze thaw stability of starch indicates its potential
for application as a thickener in food industries.