ICAR Research Data Repository for Knowledge Management
Qualitative and Quantitative Variation in Starch from Four Species of Curcuma
DSpice at Indian Institute of Spices Research
View Archive Info| Field | Value | |
| Creator |
SAJITHA, P K
SASIKUMAR, B |
|
| Date |
2015-03-31T09:29:33Z
2015-03-31T09:29:33Z 2015 |
|
| Identifier |
Cytologia 80(1): 45-50 (2015).
http://hdl.handle.net/123456789/1241 |
|
| Description |
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. caesta 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, 16-48.um long and 11-26.um wide; C. aromatica: oval to elliptical, flat with concentric rings on the surface, 9-60.um long and 6-24.um wide; C. caesia: round to oval with a smooth surface, 1O-39.um long and 9-23um wide; C. xanthorrhiza:elongated, 9-47.um long and 8-23um wide. |
|
| Format |
380202 bytes
application/pdf |
|
| Language |
en
|
|
| Publisher |
Japan Mendel Society
|
|
| Subject |
Black turmeric
Mango ginger Physicochemical property SEM Yield |
|
| Title |
Qualitative and Quantitative Variation in Starch from Four Species of Curcuma
|
|
| Type |
Article
|
|