Physicochemical and functional properties of Curcuma angustifolia (Tikhur): an underutilized starch

Abstract

The starch obtained from the Tikhur rhizomes is highly nutritious and easily digestible. In this paper describe the variation of physicochemical properties on Tikhur powder extracted from rhizome. Starch from Curcuma angustifolia rhizome was characterized for its proximate composition, physicochemical and functional properties. This starch recovery per cent 9.49%, moisture 12.53%, protein 1.70%, carbohydrates 85.33% oil 0.39%, bulk density1.04 gm/cc, as starch and negligible amount of fat and protein. Tikhur starch display higher pasting temperature (76.25 °C), suggesting the tendency to form faster paste and stability under high cooking conditions. These properties demonstrate the untapped potential of Tikhur starch for use in food and non-food applications previously dominated by costlier cereal starches.