Year: 2026 | Month: June | Volume 16 | Issue 1
Studies on Physiochemical, Functional, and Rheological Properties of Arrowroot Starch
Akshada Shivaji Vekhande and Shrikant Baslingappa Swami*
DOI:June
Abstract:
Physicochemical, functional, and rheological properties of arrowroot (Maranta arundinacea L) starch were investigated to evaluate its suitability for food and industrial applications. The starch exhibited low ash content (1.10–1.21%), near-neutral pH (7.5–7.6), and moisture content within safe limits (~12%), indicating good purity and storage stability. Functional properties revealed high water absorption capacity (1.6–1.7 g/g), swelling power (11–12 g/g), and solubility (12%), highlighting its strong hydration and thickening potential. The gelatinization temperature was observed in the moderate range (72–73°C), suggesting ease of thermal processing. Rheological properties of gelatinized arrowroot starch dispersions at different concentrations (5%, 10%, 15%, 20% and 25% w/v) were determined using a Brookfield viscometer over a wide range of shear rates. The dispersions exhibited shear-thinning behaviour and showed non-Newtonian, pseudoplastic flow characteristics (n < 1). The Herschel–Bulkley model adequately described the flow behaviour with a high coefficient of determination (r² ≥ 0.98), and the model parameters were strongly dependent on starch concentration. Overall, the combined physicochemical, functional, and rheological characteristics indicate that arrowroot starch can serve as an effective natural thickener, stabilizer, and biodegradable material for diverse applications.
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