Some Properties of <i>Amaranthus paniculatas</i> (Rajgeera) Starch Pastes
Rekha S. Singhal, Pushpa R. Kulkarni
Starch - Stärke
Abstract
Abstract The lysine rich high protein seeds of A. paniculatas (Rajgeera) are reported to contain 50–60% of waxy starch, concentrated in the endosperm. However its food related properties are comparatively unknown. In the present work, paste viscosity, paste clarity, freeze‐thaw stability and effect of shear on the viscosity of A. paniculatas starch paste have been studied and compared to corn starch. Also included are the stability of Rajgeera starch paste under pressure cooking (30 min, 15 lb pressure) and acidic conditions (pH 6.98—1.76). Rajgeera starch was found to have a higher paste viscosity, lower paste clarity and high freeze‐thaw stability than corn starch. Both Rajgeera and corn starch underwent thinning on being subjected to mechanical shear. Rajgeera starch withstood pressure cooking conditions admirably, but was found to be sensitive to acidic conditions.
Extracted Claims
6 claims extracted from this paper into the knowledge graph
Rajgeera starch underwent thinning mechanical shear
“Both Rajgeera and corn starch underwent thinning on being subjected to mechanical shear.”
Rajgeera starch withstood pressure cooking conditions
“Rajgeera starch withstood pressure cooking conditions admirably, but was found to be sensitive to acidic conditions.”
Amaranthus paniculatas (Rajgeera) starch has high freeze‐thaw stability
“Rajgeera starch was found to have a higher paste viscosity, lower paste clarity and high freeze‐thaw stability than corn starch.”