| dc.description.abstract | Starches extracted from water caltrop and cassava were used to determine the
structure, physicochemical properties and enzymatic digestibility. The water
caltrop starch exhibited significantly higher blue value and amylose content than
cassava starch. Resistant starch of water caltrop starch also was higher than
cassava starch. The swelling power and paste clarity water caltrop starch were
considerably lower than cassava starch. In addition, water caltrop starch was
found to resist weakly to hydrolysis of α-amylase like cassava starch. Both water
caltrop and cassava starches exhibited the A-type crystalline structure. As a
result, the water caltrop starch could be applied in food as well as
pharmaceutical industries.
Key words: water caltrop starch, cassava starch, structure, physicochemical
properties, enzymatic digestibility, resistant starch. | en_US |
