Physico-Chemical Variation Ontikhur Powder Extracted  By Laboratory Grinder and Extraction Machine

H.A.Raj, Y.G. Makani And; Khokhar, Dharmendra; Patel, Sanket V.; Nishad, P.K.; Sinha, Geetesh

doi:10.20546/ijcmas.2018.702.233

Cited by 1 publication

(3 citation statements)

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“…Extraction of Curcuma angustifolia rhizome resulted in a white coloured odourless starch, with a yield of 13.79 ± 2.75% on a dry weight basis, which was in line with the results given by (Patel et al, 2015;Raj et al, 2018). While determining the true density of Curcuma angustifolia (Tikhur) starch particles using the solvent displacement method, the void space and pores were filled with toluene, resulting in a higher true density than bulk density and tapped density.…”

Section: Physical Propertiessupporting

confidence: 91%

“…It is one of the lesser-known and valuable sources of starch (Franklin et al, 2017). Its starch is used in a variety of foods because of its thickening, gelling, and water-retaining properties (Kumari et al, 2017;Raj et al, 2018). Its rhizome is a major ingredient, easily digestible, and valued article in the diet which has not yet been fully investigated and utilised for industrial purposes.…”

Section: S221mentioning

confidence: 99%

“…True density was determined by using solvent displacement method (Raj et al, 2018) using toluene as a solvent.…”

Section: True Densitymentioning

confidence: 99%

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Extraction and characterization of Tikhur starch (Curcuma angustifolia) and its utilisation in the development of edible films

Kaur¹,

Broadway²,

Alam³

et al. 2023

EEC

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Isolation and characterization of starch from Curcuma angustifolia rhizome (Tikhur) was carried out for the development of novel edible food packaging film.Various characteristics viz. physicochemical and functional was studied for determining its suitability for edible film development. The low percentage of ash, protein and fat revealed the purity and high quality of isolated starch. Functional characteristics indicated good paste clarity and water retaining capacity. The isolated starch contains 31.9 ± 0.45% amylose which offer better stability and film forming property. Isolated starch was used for the development of edible food packaging film by solvent casting method and its mechanical, optical, barrier, thermal, and morphological properties were examined. The developed starch film displayed good tensile strength and flexibility. The characteristic diffraction peak of the starch film showed more crystalline structure than the amorphous structure. The thermogravimetric investigation revealed the required thermal stability of extracted starch film for the packaging of food products with 40% of the mass loss occurred between 330 °C and 410 °C. The film was uniform, transparent and easy to handle. The study showed that Curcuma angustifolia rhizome starch is a sustainable starch source for application of starch in food packaging industry.

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Section: Physical Propertiessupporting

confidence: 91%

Section: S221mentioning

confidence: 99%