Abstract
AbstractThe starch granules of buffalo gourd contained 30.5% apparent amylose, showed a high swelling power and gelatinised over 57‐70.8°C with an enthalpy of 4.26cal·g−1. The starch pastes had a stable peak viscosity with a resistance to fragmentation intermediate to those of cassava and potato starches during holding at 95°C. The starch gels displayed a higher storage modulus (G′) than that of corn starch and a viscous character similar to that of potato starch. These properties differ from the maize‐like characteristics reported for this type of starch.
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