Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/14180
Title: Turmeric starch: structure, functionality, and applications
Authors: Rasmi, Y.
Kırboğa, K.K.
Tekin, B.
Demir, M.
Keywords: amylose content and starch modifications
Curcuma longa
digestibility
rheology
starch
Turmeric starch
X-ray diffraction
Zingiberaceae
Publisher: Elsevier
Abstract: For many years, starch has been a subject of never-ending study. It is a relatively affordable substance widely used in food and non-food applications. Fresh rhizomes of Curcuma longa L. and Curcuma caesia extract turmeric starch (Zingiberaceae). Turmeric starch is a common food ingredient used in the thickening of soups and making syrups and other sugars. It is easily modified and finds many uses in industries such as adhesives, paper products, anti-sticking agents, and textile manufacturing. Morphological characteristics such as the shape and size of starch granules vary significantly, and further studies are expected for Turmeric starch, with promising results and increasing the usefulness of starches in industries. This book chapter outlines recent developments in understanding starch isolation, chemical composition, morphology, pasting, rheological and thermal characteristics, and various applications of turmeric starch. Potential applications of oat starches are also reviewed. © 2024 Elsevier Inc. All rights reserved.
URI: https://doi.org/10.1016/B978-0-443-18981-4.00013-6
https://hdl.handle.net/11147/14180
ISBN: 9780443189814
9780443189821
Appears in Collections:Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection

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