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Arrowroot (other) — Ingredient · Foodgeist
Ingredient
Arrowroot
other
Nutrition (per 100g unless noted)
355
Energy (kcal)
0.4
Protein (g)
0.1
Fat (g)
94
Carbs (g)
0.1
Fiber (g)
Aroma profile
Derived from this ingredient’s flavor compounds
sweet×35
odor_active×35
fragrant×29
fruity×28
lemon×26
minty×23
terpenes×22
non-citrusfruity×21
Taste profile
Derived from this ingredient's compounds · measured taste classes (FART / ChemTastes)
Ranked across every axis at once: shared flavor chemistry, real-recipe co-use, novel-discovery, and nutrient synergy. Pairs agreeing on two or more axes lead.
Red Wine2 axes agreeused together in recipesshares flavor compounds
Shallot2 axes agreeused together in recipesshares flavor compounds
Ginger2 axes agreeused together in recipesshares flavor compounds
Cinnamon2 axes agree
Molecular affinity
Pairs well with — ingredients that share aroma compounds
Measured across millions of published recipes · click to explore
Peer-Reviewed Optimal Ranges
Temperature
30°C
29110
Based on 2 papers
What science says
compound effect
“The swelling volume was reduced and the solubility was enhanced for all three starches after HMT, but both effects were more pronounced in the case of arrowroot starch.”
“The swelling volume was reduced and the solubility was enhanced for all three starches after HMT, but both effects were more pronounced in the case of arrowroot starch.”
“X‐ray diffraction studies have shown that cassava starch exhibited a slight decrease in crystallinity, whereas sweet potato and arrowroot starches showed an increase in crystallinity after HMT at 120ºC for 14 h with 20% moisture.”
arrowroot starch→showed→an increase in crystallinity