Physico-chemical, functional, morphological, thermal properties and digestibility of Talipot palm (Corypha umbraculifera L.) flour and starch grown in Malabar region of South India.

Navaf, Muhammed; Sunooj, Kappat Valiyapeediyekkal; Aaliya, Basheer; Sudheesh, Cherakkathodi; George, Johnsy

Talipot palm (Corypha umbraculifera L.) is a non-conventional source of starch with a higher yield (76%). In this work, the physicochemical, functional, morphological, thermal, pasting and rheological properties of flour and starch obtained from the trunk of Talipot palm were investigated. Talipot palm starch contains high amount of amylose (28.05%) and the starch is found to have a mixture of round, elongated and elliptical shaped granules. Talipot palm starch and flour exhibited A-type crystallinity. The functional properties like water absorption and oil absorption capacities do not show any significant difference (P ≤ 0.05) among Talipot palm flour and starch. Talipot palm starch exhibited higher value in pasting parameters. Talipot palm starch showed higher enthalpy of gelatinization when compared to the flour.

MALABAR (India); PALMS; FLOUR; STARCH; GELATION

Journal of Food Measurement & Characterization, 2020, Vol 14, Issue 3, p1601

2193-4126

Academic Journal

10.1007/s11694-020-00408-1