Arrowroot (Maranta arundinacea) is an underutilized tuber crop in Sri Lanka that produces a gluten-free, easily digestible starch. This research aimed to determine the variance of arrowroot starch granular morphology among the plants grown in five different provinces (Western, North-Western, Southern, Sabaragamuwa, Uva). Arrowroot starch granules were observed using the light microscope and scanning electron microscope. Oval, irregular globular and spherical shapes were the predominant granule shapes for arrowroot. The mean percentage of oval shaped granules ranged between 48.46 % - 59.34 %.          The length and width of the granules were not significantly different among the five provinces. The length of the starch granules ranged between 42.91 - 45.86 µm while the width ranged between 30.81 – 32.32 µm. Arrowroot flour samples from five different provinces in Sri Lanka were not significantly different with regard to the starch granular morphology and therefore, arrowroot flour can be utilized in the local food industry without concerning their geographical locations.

Flour has been an ample source of research and most abundant material for a number of food applications. The aim of this study is to introduce modified Kithul flour for certain industrial requirements. Several physical and chemical treatments were employed to modify Kithul (Caryota urens) flour. The effects of pregelatinization (PG-I and II), acid modification (AC), and dextrinization (DX) on their swelling power, solubility, granular morphology, viscosity, and X-ray diffraction (XRD) patterns were studied. At 75°C, pregelatinized treated (PG-II) flour had a high solubility (5.31), while at 70°C pregelatinized treated (PG-I) flour had a low solubility (4.47) as compared to the solubility of native flour sample (RW = 4.88). Same pattern has been followed by the swelling power while viscosity showed the highest value for PG-II (7296.51 Cp) and lowest value for DX treatment (873.40 Cp) as peak viscosities. There were no significant changes in granular size of all treatments compared with the native Kithul flour (45.52 μm). X-ray diffraction (XRD) also followed the same pattern by presenting Bragg’s angle (2θ) positions near 15 (Peak 1), 17 (Peak 2), 18 (Peak 3), and 23 (Peak 4) providing evidence for the presence of crystallites which belong to type A in all modified and native Kithul flour treatments.

Kithul (Caryota Urens) palm is a useful tree in Sri Lanka being the sap is used as an ingredient for a large number of foods. Kithul flour also will be a good ingredient having considerable gelling property. The objectives of this study were to analyze the granular morphology of Kithul flour and study differences among flour samples from five main Kithul growing areas. Flour samples were collected from both household and commercial markets representing five main Kithul growing districts: Rathnapura, Kegalle, Kandy, Matale and Kurunegala. Microscopic measurement of starch granules was done using light microscope under the magnification power of 400 x with Magnus live USB 2.0 viewer and Image tool for windows softwar). Flour treatments did not differ with respect to granular morphology with mean length and width of starch granule being 45.5 μm, 26.4 μm, respectively. This study showed different shapes of Kithul starch granules such as spherical, oval, and irregular globular with oval shape being the most common shape (51.4% of total granules). Analyzed results revealed that there were no significant differences among Kithul flour samples obtained from five main growing districts with respect to granular morphology which could be a positive point for using composite Kithul flour from different growing areas for future food applications.

Arrowroot (Maranta arundinacea) rhizome flour is a good gluten-free substitute for wheat flour. To evaluate the influence of colour on replacing wheat flour with arrowroot flour, the colour attributes of arrowroot flour from five different Provinces (Western, North-Western, Southern, Sabaragamuwa, and Uva) were compared with the colour of standard wheat flour. Using the colour of wheat flour as a standard, the colours of arrowroot flour samples were determined using a colourimeter (PCE-CSM 2, United States). Flour samples were examined for L* (lightness), a* (redness), b* (yellowness), and ΔE (colour deviation). Yellowness was significantly distinct, although lightness and redness were not statistically different. There were negative moderate correlations between L* and a* (-0.791; P < 0.05) and L* and b* (-0.831; P < 0.05). While there were some slight variations in the colour characteristics among different arrowroot flour samples, their colours were highly close to the colour of wheat flour.

The property of hydration which may function to provide water control by thickening and gelling is the special feature of the kithul flour. This property was used for drinking yoghurt to improve the texture which could be used as an alternative stabilizer for vegetarians. With view this intention this study was focused to improve the recipe for drinking yoghurt with suitable concentration which combined with a better process. Further it was aimed to make appropriate hydration and suitable flour concentration (0.5% and 1%) which gain most agreeable condition on textural and sensory characteristics of final drinking yoghurt product. Physicochemical and sensory attributes for different periods of time (initial, 7 th and 14 th days) of developed formulation were analyzed. it is concluded that 1% of pre-gelatinized (75 o C for 5 minutes) modified kithul flour (Caryota urens) with process for 24 hours refrigeration condition was selected as the best process to maintain most preferable texture condition for drinking yoghurt. Finally, it is also recorded that developed drinking yoghurt could be stored up to 7 days with 242 ppm of potassium sorbate at 4 o C storage.