Relationship between Canna indica starch features and technological properties.
Starch feature
Related technological/functional property
High organic phosphorus content (371–420 ppm)
Paste clarity and consistency: High phosphorus is directly linked to the production of exceptionally transparent pastes and high initial consistency.
Exceptional granule size (very large, typically 10 to 100–140 µm)
High peak viscosity: Larger granules generally correlate with higher peak viscosity and swelling power.
High amylose content (reported ranges: 13.7% to ~40%)
Strong retrogradation: High amylose levels drive the rapid reassociation of starch chains, creating firm, elastic gels. Noodle quality: essential for providing the high tensile strength and “bite” required for high-quality transparent noodles.
B-type crystalline pattern
Enzyme resistance: low enzymatic susceptibility, resulting in high resistant starch content.
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