Agriculturae Conspectus Scientificus, Vol 74, No 1 (2009)

Studies on Swelling and Solubility of Modified Starch from Taro (Colocasia esculenta): Effect of pH and Temperature


Pages: 45-50


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

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