Structure and biochemical properties of starch from an unconventional source—Mango ginger (Curcuma amada Roxb.) rhizome

Policegoudra, R.S.; Aradhya, S. M.

doi:10.1016/j.foodhyd.2007.01.008

Cited by 53 publications

(45 citation statements)

References 27 publications

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“…C. aromatica granules were the largest, showed surface ornamentation, and were different from the granules of the rest of the species in having concentric rings. Earlier SEM studies in different Curcuma species also report wide variation in the size and shape of starch granules: elliptical and 14-46 μm long in C. zedoaria and 16-42 μm in C. malabarica (Jyothi et al 2003); oval, irregular or cuboidal or elliptic and polygonal in C. amada, either small (3-20 μm long) or large (20-48 μm long) (Policegoudra and Aradhya 2008); ranging in length from 6 to 25 μm in C. malabarica, C. longa, C. sylvatica, C. caesia, C. zedoaria, C. raktakanta, C. aeruginosa, and C. aromatica (Vimala and Nambisan 2005) and from 20 to 25 μm in C. longa and 20 to 30 μm in C. zedoaria (Leonel et al 2003); small, rounded, oval to elliptical or spherical, 3.32-32.55 μm long and 2.29-8.47 μm wide in C. angustifolia (Rani and Chawhaan 2012).…”

Section: Resultsmentioning

confidence: 87%

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Qualitative and Quantitative Variation in Starch from Four Species of <i>Curcuma</i>

Sajitha

Sasikumar

2015

CYTOLOGIA

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SummaryThe starch content (dry weight basis) from Curcuma amada Roxb., C. aromatica Salisb., C. caesia Roxb., and C. xanthorrhiza Roxb. was 45.24-48.48% (w/w), and the four species differed significantly in terms of ash content and the swelling power, solubility, and water-holding capacity of starch. Curcuma amada recorded the maximum swelling power, solubility, and waterholding capacity, whereas C. caesia recorded the lowest values for these parameters. Scanning electron micrographs revealed variation in the shape and size of starch granules as follows. Curcuma amada: oval to elliptical with a smooth surface, 16-48 μm long and 11-26 μm wide; C. aromatica: oval to elliptical, flat with concentric rings on the surface, 9-60 μm long and 6-24 μm wide; C. caesia: round to oval with a smooth surface, 10-39 μm long and 9-23 μm wide; C. xanthorrhiza: elongated, 9-47 μm long and 8-23 μm wide.

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Section: Resultsmentioning

confidence: 87%

“…from 9.20 to 45.0% (Srivastava et al 2007, Angel et al 2008, Policegoudra and Aradhya 2008, Bhende et al 2013.…”

Section: Resultsmentioning

confidence: 99%

Qualitative and Quantitative Variation in Starch from Four Species of <i>Curcuma</i>

Sajitha

Sasikumar

2015

CYTOLOGIA

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“…It also has biological properties like antioxidant (Prakash et al 2007;Policegoudra 2007a), antimicrobial (Policegoudra et al 2007b), antifungal (Singh et al 2002), anti-inflammatory (Mujumdar et al 2000) activity etc. Mango ginger is also an unconventional source of starch having potential functional properties (Policegoudra and Aradhya 2008). Conventional drying of mango ginger involves washing of rhizomes to remove dirt, slicing and sun drying.…”

Section: Introductionmentioning

confidence: 99%

Hot air drying characteristics of mango ginger: Prediction of drying kinetics by mathematical modeling and artificial neural network

Murthy

Manohar

2013

J Food Sci Technol

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Mango ginger (Curcuma amada) was dried in a through-flow dryer system at different temperatures (40-70°C) and air velocities (0.84 -2.25 m/s) to determine the effect of drying on drying rate and effective diffusivity. As the temperature and air velocity increased, drying time significantly decreased. Among the ten different thin layer drying models considered to determine the kinetic drying parameters, semi empirical Midilli et al., model gave the best fit for all drying conditions. Effective moisture diffusivity varied from 3.7 × 10 −10 m 2 /s to 12.5 × 10 −10 m 2 /s over the temperature and air velocity range of study. Effective moisture diffusivity regressed well with Arrhenius model and activation energy of the model was found to be 32.6 kJ/mol. Artificial neural network modeling was also employed to predict the drying behaviour and found suitable to describe the drying kinetics with very high correlation coefficient of 0.998.

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“…), a unique species with rhizomes that have a mango flavor, has high medicinal importance and occupies a position between turmeric and ginger starch [97].…”

Section: Non-conventional Sourcesmentioning

confidence: 99%

New Starches are the Trend for Industry Applications: A Review

Santana¹,

Meireles²

2014

fph

141

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Starch is widely consumed by humans as an inexpensive and stable available carbohydrate source, and much work has been performed on the structure, functionality and applicability of starches. Although conventional sources of starch, such as corn and potato, other sources with improved properties are becoming significant to allow simpler and more robust processes. The feasibility of the use of new starches, i.e., legume, seed and palm, as renewable materials for commercial application may provide cost reduction of raw material in industries. Little information is available on the structure, properties and practical applicability of non-conventional sources of starch. Thus, it is necessary that these starches be studied to obtain and report their structural parameters, information that is required to gain competitiveness in an international-scale industry. A review of properties, applications, future trends and perspectives of some new starches is presented in this review.

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Structure and biochemical properties of starch from an unconventional source—Mango ginger (Curcuma amada Roxb.) rhizome

Cited by 53 publications

References 27 publications

Qualitative and Quantitative Variation in Starch from Four Species of <i>Curcuma</i>

Qualitative and Quantitative Variation in Starch from Four Species of <i>Curcuma</i>

Hot air drying characteristics of mango ginger: Prediction of drying kinetics by mathematical modeling and artificial neural network

New Starches are the Trend for Industry Applications: A Review

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