Efecto del método de extracción del almidón de Canna indica L. sobre sus propiedades físico-químicas.

Introduction. In Colombia the starch of Canna indica L. is extracted by artisan methods, but it is unknown if this influences its physical and chemical properties. Objective. Evaluate the effect of the two methods of extraction of Canna starch indicates L. on its physical and chemical properties. Materials and methods. The starch was extracted by liquefying and by scratching, and its water absorption index, water solubility, swelling power, the gelatinization temperature (TG) and viscosity in buffer at different pH were evaluated. Also, its compositional quality and that of the rhizome were determined. A completely random design was used, and the analysis of the data on the chemical characteristics of the starch was made by comparing the means of two normal populations with student t (P <0.05). Results. It was observed that the viscosity in acid media and the TG of the starch extracted by the striped method were higher (75.6 ± 1.91 ° C) compared to the starch extracted by liquefying (62.08 ± 1.83 ° C) (p ≤ 0.05). Conclusion. The starch extracted by scratching endures higher temperature and better tolerates acidic media, which shows that the physical treatment of starch influences the TG properties and the resistance of starch to acid. [ABSTRACT FROM AUTHOR]