Document Type : Original Article
1 CSIR-Central Food Technological Research Institute, Resource Centre, 500 007, Hyderabad, India.
2 Department of Food Technology, University College of Technology (A), Osmania University, 500007, Hyderabad, India.
Enset (Ensete ventricosum, family musaceae) is a plant of Ethiopia. Ethiopians are farmed enset plant for food uses. It is very similar to the banana plant (Musa acuminate, Family musaceae) and hence termed “false banana”. However, the starch of enset plant is stored in major quantities in the pseudostem and underground corms. The properties of the enset starch were not studied in detail. The native enset starch (ES) was evaluated for proximate composition and physicochemical properties. The enset starch properties, such as bulk density, tapped density, granule size, color of enset starch powder and gel, pH, swelling capacity, solubility, and gelatinization properties were examined. Sorption isotherm of enset starch was studied. The effect of NaCl and sucrose on swelling capacity, solubility and gelatinization properties has been examined. The kinetics of gelatinization of enset starch (starch:water weight ratio, 1:2) were investigated using differential scanning calorimetry (DSC).
“Effect of high acetylation degree in the morphological, physicochemical and structural characteristics of barley starchˮ, LWT– Food Sci. Technol., vol. 43, no. 9, pp. 1434-1440, 2010.  H.E. Kissinger, “Reaction kinetics in differential thermal analysisˮ, Anal. Chem., vol. 29, pp. 1702– 1706, 1957.  T. Ozawa, “Kinetic analysis of derivative curves in
thermal analysisˮ, J. Therm. Anal., vol. 2, no. 3, pp. 301–324, 1970.  E. Nigussu, A. Belete, and T. Gebre-Mariam, “Acetylation and characterization of enset starch and evaluation of its direct compression and drug release sustaining propertiesˮ, Int. J. Pharmaceut. Sci. Res., vol. 4, no. 11, pp. 4397-4409, 2013.  T. Gebre-Mariam and P.C. Schimdt, “Isolation and physic-chemical properties of enset starchˮ, Starch/ Stärke, vol. 48, no. 6, 208-214, 1996.  Anon, “pH values of food productsˮ, Food Eng., vol. 34, no. 3, pp. 98-99, 1962.  H.-H. Chen, Y.-S. Wang, Y. Leng, Y. Zhao, and X. Zhao, “Effect of NaCl and sugar on physicochemical properties of flaxseed polysaccharide-potato starch complexesˮ, Sci. Asia, vol. 40, no. 1, 60–68, 2014.  R. Puri, B. Singh Gil, and Y. Khetra, “Effect of acacia gum, NaCl, and sucrose on physical properties of lotus stem starchˮ, Food Sci. Technol. Dept., vol. 2014, 8 pages, 2014.  Wittaya, licensee InTech, 2012. (http:// creativecommons.org/licenses/by/3.0), http://dx.doi. org/10.5772/47751  S. Takahashi, M. Ebihara, and K. Kainuma, “Properties and gel Characteristics of flour and starch obtained from newly developed rice cultivarsˮ, J. Home Econ. Jpn., vol. 49, no. 3, pp. 235-241, 1998.  Y.B.C. Man, M.B.A. Ghani, D.B.M. hashim, and R.A. Rahman, “Study of sago starch (metroxylon sagu) gelatinization by differential scanning calorimetryˮ, J. Food Process. Pres., vol. 25, no. 2, pp. 101-121, 2001.  S.S. Wang, W. Chiang, Samutsri, and M. Suphantharika, “Effect of salts on pasting, thermal, and rheological properties of rice starchˮ, Carbohyd. Polym., vol. 87, no. 2, 1559-1568, 2012.