Morphological, structural, and functional properties of maranta (Maranta arundinacea L) starch

Starch isolated from maranta (Maranta arundinacea) tuber and studied for its various physicochemical characteristics. The amylose content of the starch was 24.8%. SEM showed that the granules were small indented and spherical. Maranta starch granule size has a range of 2.92-6.42 mu m, (mean of 4.84 mu m), length/degree of 1.20, and roundness of 0.73. Maranta starch has a gelatinization temperature of 74.8A degrees C, peak viscosity of 498 BU, and cold paste viscosity of 669 BU. It also possessed higher freeze-thaw stability. Dynamic rheological properties of maranta starch, measured using parallel plate geometry showed increased storage modulus (G') values, while loss modulus (GaEuro(3)) values were decreased with increasing frequency values (0-100 Hz). The low gelatinization temperature and high freeze thaw stability of starch indicates its potential for application as a thickener in food industries.