Abstract
Some properties of edible canna starch produced in Taiwan were studied. Compared to potato starch it has larger granular size (50.8×34.5 μm), higher resistance to enzymatic digestion and showed the same B type X-ray diffraction pattern. It gelatinized at higher temperature than potato starch and its paste retrograded more extensively than that of potato starch. It has higher amylose content (27.1%) but its amylose (DP≅3, 100) is considerably smaller than potato starch amylose (5, 500) whereas no significant difference was observed between unit chain profiles of amylopectins of both starches . Edible canna starch contains almost the same amount of P (52 mg%), but different from potato starch, contains much more amount of Ca (25 mg%) and considered to be Ca-starch . When this Ca is substituted for K, the resulting K-starch showed the pasting properties such as high maximum viscosity (760 B.U.) and large breakdown (580 B.U.), quite high transmittance and high swelling power. On the other hand, the original Ca-starch showed depressed gelatinization, i.e., it showed low (450 B.U.) but stable viscosity, low transmittance and low swelling power . In total, edible canna K-starch is close to potato starch but its Ca-starch has pasting properties similar to those of cereal starches.
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