Characteristic physico-chemical properties and potential uses of enset (Ensete ventricosum) starch: Comparative studies with starches of potato, sago and corn
2010
Hirose, R., Tokyo-to. Agriculture and Forestry Research Center (Japan). Food Technology Research Center | Tezuka, Y. | Kondo, T. | Hirao, K. | Hatta, T. | Nemoto, S. | Saio, K. | Takahashi, S. | Kainuma, K.
Enset (Ensete ventricosum, Family Musaceae) is a plant distributed in Eastern and Southern Africa, often called 'false banana' for its close resemblance to the banana plant (Musa acuminate, Family Musaceae). The plant is only cultivated in Southern and Southwestern Ethiopia as a staple. Enset accumulates starch in the pseudostem and underground corm. Though enset starch is utilized in foods and for industrial purposes such as textile and paper sizing, pharmaceuticals, very limited research has been done on the properties of the extracted starch. The useful properties of enset starch were characterized by comparison with starches of potato, sago and corn and shown in a starch diagram, where the analytical results including granule size, X-ray diffraction pattern, amylose content, gelatinization behavior, stability and various rheological properties of gel are presented in comparison with those of reference starches. The characteristics of gelatinization behaviors, quick gel formation, gel stability during cold storage, and high firmness and stickiness of enset starch gel described in this paper would be useful for various foods, for example, in Blanc-mange and Japanese sweet 'kudzu mochi' for body formation, and in various sauces and soups as a thickener due to stable starch viscosity and high gel stickiness during storage. The gel whiteness of enset starch is appropriate for milk or soybean curd containing processed foods, where pure white color is appreciated. Properties of enset starch gel will be widely useful as a body forming agent and thickener of various foods in home cooking and food industries.
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