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

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Abstract

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.

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Acknowledgement

The authors are thankful to the Dr. Shijin A, Department of Food Science and Technology and Central Instrumentation Facility, Pondicherry University for providing laboratory and instrumental facilities.

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Authors and Affiliations

  1. Department of Food Science and Technology, Pondicherry University, Puducherry, 605014, India

    Muhammed Navaf, Kappat Valiyapeediyekkal Sunooj, Basheer Aaliya & Cherakkathodi Sudheesh

  2. Food Engineering and Packaging Division, Defence Food Research Laboratory, Mysore, 570011, India

    Johnsy George

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  1. Muhammed Navaf
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  2. Kappat Valiyapeediyekkal Sunooj
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  3. Basheer Aaliya
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  4. Cherakkathodi Sudheesh
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Correspondence to Kappat Valiyapeediyekkal Sunooj.

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Navaf, M., Sunooj, K.V., Aaliya, B. et al. Physico-chemical, functional, morphological, thermal properties and digestibility of Talipot palm (Corypha umbraculifera L.) flour and starch grown in Malabar region of South India. Food Measure 14, 1601–1613 (2020). https://doi.org/10.1007/s11694-020-00408-1

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  • DOI: https://doi.org/10.1007/s11694-020-00408-1

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