From:  Edible canna starch: a comprehensive review of its characteristics related to food uses

 Pasting parameters of canna starch measured by Rapid Visco Analyzer.

OriginVariety/ecotypeStarch concentrationPasting T (°C)PV (RVU)BD (RVU)SB (RVU)FV (RVU)Reference
--5% w/w71.11832*113**294[51]
Sri lankaButhsarana6% w/w73.534817240217[40]
ThailandJapanese-green, Thai-green, and Thai-purple6% w/w71–72~170–25818–11565–122~240–300[3]
ThailandThai-purple and Thai-green6% w/w70–70.6140.6–154.17.2–10103.7–115.7237.1–259.8[62]
ThailandVietnam6% w/w73.7145.824.1154.6276.2[38]
ThailandVietnam-purple (different rhizome segments)6% w/w74–76120–12317–21114–126216–233[12]
--8% w/w72.4397.2139.8123.8381.2[29]
Brazil-9% w/w71.2413198120335[28]

PV: peak viscosity; BD: breakdown; SB: setback; FV: final viscosity; RVU: rapid visco units; -: not informed. *: Calculated from the informed values as: hot paste viscosity – peak viscosity. **: Calculated from the informed values as: final viscosity – hot paste viscosity.