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Maranta (Maranta arundinaceaL) can be considered as a non-conventional raw material for starch. The objective of this work was to characterize the maranta starch. These starch granules had spherical and elongated geometries with average size of 56.60 μm. The maranta starch presented B-type crystal, revealed by x-ray spectra, and gelatinization temperature of 65.5°C as determined by thermal (DSC) analysis. Maranta starch suspensions have a pseudoplastic behavior which was well described using a power law model. Storage and loss moduli increased drastically during gelatinization process, corroborating with DSC results. In general, maranta starch could have numerous food industrial applications.

To characterize the flour and starch from peach palm fruit, a non-conventional raw material, these powders were studied by means of chemical composition, SEM, particle size analyzer, XRD, FTIR, and differential scanning calorimeter, with different water contents. The rheological properties of the solutions and suspensions also were evaluated. Results showed that flour and starch powders have high starch contents (between 73.0 and 84.5%) with average particle size between 9.8 mm (flour) and 8.4 mm (starch). Thermograms revealed endothermic peaks that were affected by hydration conditions between 70-72°C for flour and 61-62°C for starch. Solutions of peach palm fruit flour and starch had a pseudoplastic behavior at 30°C that can be fit well to the power-law model. Peach palm fruit is a non-conventional source of flour and starch, but the results proved that these powders could have promising industrial applications, due to their physicochemical properties being similar to those reported for other starches.

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This work aims to understand the physicochemical properties of potato starch nanoparticles (SNPs) obtained by anti‐solvent precipitation. Moisture content, water activity, color, morphology, thermal behavior (differential scanning calorimetry), swelling factor, solubility in water, water sorption isotherms, rheological properties, and stability in water are analyzed and compared using native potato starch (PS) as control. The resulting SNPs after anti‐solvent precipitation have a particle size between 50 and 150 nm, smaller than those observed in PS (between 10 and 100 µm). SNPs behave as an amorphous material without gelatinization stage where the swelling factor is drastically reduced, while the solubility increased dramatically at low temperatures when compared with PS. The Guggenheim–Anderson–de Boer model from the isotherms data allows a calculation of the surface area, obtaining values of 105 and 211 m2 g−1 for PS and SNPs, respectively. The high surface area in SNPs is associated with an increase in the proportion of hydroxyl groups active for water adsorption throughout its structure. Both samples show Newtonian fluid behavior; however, SNPs solutions prove to be much more stable at room temperature than PS solution.