A comparative study of edible canna (Canna edulis) starch from different cultivars. Part I. Chemical composition and physicochemical properties

doi:10.1016/S0144-8617(03)00081-X

Carbohydrate Polymers

Volume 53, Issue 3, 15 August 2003, Pages 317-324

https://doi.org/10.1016/S0144-8617(03)00081-X Get rights and content

Abstract

The chemical composition and physicochemical properties of starches isolated from three cultivars (Japanese-green, Thai-green and Thai-purple) of edible canna rhizomes were studied. Scanning electron microscopy investigations showed that the starch granules from all cultivars of canna were oval-shaped granules with smooth surfaces and were around 10–100 μm in sizes. Proximate composition studies showed that the protein content in the canna samples varied between 0.069 and 0.078%, lipid between 0.014 and 0.019% and ash between 0.25 and 0.33%. All canna starches contained considerably high phosphorus (371–399 ppm), followed by calcium (113–154 ppm) and potassium (35–61 ppm). The absolute amylose content ranged from 19 to 25%. All three starches displayed a B-type X-ray diffraction pattern. The viscograms of canna starches determined by Rapid Visco Analyzer showed that Thai-green and Japanese-green starches paste were quite stable during cooking and had high setback. The enthalpy for gelatinization and dissociation of retrograded canna starches, investigated using differential scanning calorimeter, were 17.6–18.4 and 12.3–15.0 J/g of starch, respectively. The results obtained from freeze-thaw stability and light transmittance measurements indicated that all canna starches had a high tendency for retrogradation.

Introduction

Edible canna (Canna edulis Ker) is a perennial herb of the family Cannaceae, native to the Andean region in South America. This plant has a large starchy rhizomes, which traditionally used as a staple food for Andean people for more than 4000 years. This crop is now cultivated as the source for starch production in small-scale factories in China, Taiwan and Vietnam. The starch is mainly used for making glassy noodles. There have been some reports on the physicochemical properties of edible canna starch (Perez et al., 1998, Santacruz et al., 2002, Soni et al., 1990). The reports indicated the interesting properties of edible canna especially pasting properties. Soni et al. (1990) reported that Brabender viscosity of C. edulis starch is more than three times higher than that of maize starch and has shown no thinning. The studies of Perez et al. (1998) showed that canna starch produced a clear paste and had much higher viscosity than cassava starch at the same concentration.

All the reports mentioned above reported the properties of only the Andean canna starch. In Thailand, edible canna are also found and recognized as an unutilized starchy plant resource. There are some variations in the botanical features of Thai edible canna found in different areas. In the south of Thailand, the rhizomes are white but the whole leaves are green, while in other parts especially the northeast, the plant has a purple color at the tip of rhizomes, and the rim of the leaves are also purple. The former is called ‘Thai-green’ whereas the latter, is called ‘Thai-purple’. Both of them were verified by Botany and Weed Science Division, Department of Agriculture, Ministry of Agriculture and Cooperation, Thailand as C. edulis Ker.

Starches from different cultivars of wheat (Wootton & Mahdar, 1993), maize (Yun & Metheson, 1993), barley (Yoshimoto, Tashiro, Takenouchi, & Takeda, 2000), cassava (Sriroth et al., 1999) have been shown to vary in protein, ash, lipid, amylose contents, crystallinity and gelatinization properties. Such variations in starch composition and properties between edible canna cultivars have not been demonstrated. Most of the studies on edible canna starch have been on a single cultivar. Therefore, it is difficult to ascertain whether the data reported are truly representative of edible canna starch. For this reason it was considered worthwhile to investigate the chemical composition and its physicochemical properties of edible canna starch from different cultivars.

The objective of this study was to determine the properties of edible canna starches from the cultivars, namely Thai-green, Thai-purple and Japanese-green (brought from Tsukuba University, Japan). In addition, starches from mung bean and cassava were also studied in comparison with the canna starches.

Section snippets

Materials

Three cultivars of edible canna (Thai-purple, Thai-green and Japanese-green) were grown on experimental plots under identical environmental condition at the Corn and Sorghum Research Center, Kasetsart University, Thailand. Nine months rhizomes were harvested for starch extraction. Cassava tuber (Kasetsart 50 variety) was provided by Rayong Field Crops Research Institute, Rayong, Thailand. Mung bean was purchased from local supplier in Bangkok. All chemicals used in this experiment were

Scanning electron microscopy

The starch granules from three cultivars of canna when viewed by SEM were rounded and oval-shaped granules with smooth surfaces (Fig. 1). The granules were 10–100 μm in size, which was similar to that reported by Santacruz et al. (2002).

Proximal analyses and inorganic components of starch

The proximal analyses and inorganic components of the starch samples are presented in Table 1. The moisture of all starch samples ranged from 9.11 to 10.22%. Under average ambient temperature and humidity conditions the moisture content of most native starches

Acknowledgements

This research has been financed by grants from Thailand Research Fund (TRF) via The Royal Golden Jubilee PhD Program (RGJ).

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