Several physical and chemical treatments were employed to modify Taro (Colocasia esculenta) starch. The effects of pH and heating temperature on their swelling powers and solubilities were studied. At 95 °C, heat-moisture treated, oxidized and acetylated starches were more soluble, while cross-linked starch was less soluble as compared to raw starch. Heat-moisture treated and chemically modified starches had lower swelling power (at 95 °C) than that of isolated starch. Swelling power and solubility were found to be a function of pH and it was observed that all these modified starches had greater swelling capacity and solubility at pH 2.0 and 10.0.

Taro starch; chemical modification; swelling power; solubility

Published by University of Zagreb, Faculty of Agriculture, Zagreb, CROATIA
Sponsored by Ministry Science and Education of the Republic of Croatia