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Qualitative and quantitative variation in starch from four species of Curcuma.

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Title Qualitative and quantitative variation in starch from four species of Curcuma.
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Creator P K Sajitha
B Sasikumar
 
Subject Black turmeric
Mango ginger
Physicochemical property
SEM
Yield
 
Description Not Available
The starch content (dry weight basis) from Curcuma amada Roxb., C. aromatica Salisb., C. caesia Roxb., and C. xanthorrhiza Roxb. was 45.24-48.48% (w/w), and the four species differed significantly in terms of ash content and the swelling power, solubility, and water-holding capacity of starch. Curcuma amada recorded the maximum swelling power, solubility, and waterholding capacity, whereas C. caesia recorded the lowest values for these parameters. Scanning electron micrographs revealed variation in the shape and size of starch granules as follows. Curcuma amada: oval to elliptical with a smooth surface, 16-48µm long and 11-26,µm wide; C. aromatica: oval to elliptical, flat with concentric rings on the surface, 9-60,µm long and 6-24,µm wide; C. caesia: round to oval with a smooth surface, 1O-39,lim long and 9-23,lim wide; C. xanthorrhiza: elongated, 9-47,µm long and 8-23,µm wide
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Date 2021-09-06T05:58:37Z
2021-09-06T05:58:37Z
2015-03
 
Type Research Paper
 
Identifier Sajitha, Pady & Bhas, Sasikumar. (2015). Qualitative and Quantitative Variation in Starch from Four Species of Curcuma</i. Cytologia. 80. 45-50. 10.1508/cytologia.80.45.
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http://krishi.icar.gov.in/jspui/handle/123456789/61382
 
Language English
 
Relation Not Available;
 
Publisher ICAR- Indian institute of spices research,Kozhikode, Kerala India