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Physicochemical Properties of Chufa (Cyperus esculentus L., var sativus Boeck) Starch  

Han Sang-Ha (Korea Food Research Institute)
Lee Hyun-Yu (Korea Food Research Institute)
Kum Jun-Seok (Korea Food Research Institute)
Park Jong-Dae (Korea Food Research Institute)
Publication Information
Food Science and Preservation / v.13, no.3, 2006 , pp. 382-388 More about this Journal
Abstract
Physicochemical properties of chufa starch were investigated The result are summarized as follow: Moisture content crude protein and crude fat were 10.10%, 0.31% and 0.41,% respectively. Amylose content of chufa starch was 41.6% and blue value was 0.49. Lightness and whiteness of chufa starch was 96.36 and 92.23 of Hunter's color value. In iodine reaction, maximum absorbance wavelength (${\lambda}max$) was 628 nm. Water binding capacity was 83% and swelling power and solubility of chufa starch were increased slowly to $60^{\circ}C$, but increased rapidly after $60^{\circ}C$. Scanning election microscope(SEM) showed that granule type of chufa starch was round or elliptic type, and average granule size was $10{\mu}m$. The results by differential scanning calorimetry(DSC) revealed that gelatinization patterns were similar to those of potato or rice starch. In rapid viscoanalyzer(RVA) examination, pasting temperature was $79.95^{\circ}C$ and peak viscosity of chufa starch was 385.08.
Keywords
chufa; blue value; DSC; RVA; SEM;
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