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Updated: Feb 2, 2026

Analysis and Specification of Starch Granule Size Distributions
Published on: March 4, 2021
Thermal, structural and textural properties of amaranth and buckwheat starches
1Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar, 125001 India.
Abstract:
Starches isolated from amaranth and buckwheat were analysed for thermal characteristics, crystallinity, gel textural properties and light transmittance. Buckwheat starch gels were harder with higher chewiness and springiness than amaranth starch gels. Starch from common buckwheat produced the hardest gel and amaranth starch from VL-44 cultivar produced the softest gel. Gelatinisation temperatures of amaranth and buckwheat starches differed significantly and tartary buckwheat starch showed the highest values for TP and TC. Buckwheat starches showed lower enthalpy change values than amaranth starches of both the cultivars. X-ray diffractometry confirmed 'A' type crystalline pattern for all tested starch samples and higher relative crystallinity was noticed in amaranth starches than buckwheat starches. Tartary buckwheat exhibited the lowest value of relative crystallinity and amaranth starch of Durga cultivars showed the highest value of relative crystallinity. FTIR spectrums showed band at similar wavenumbers (cm-1) with varying intensities. A declining order of paste clarity during storage at refrigeration temperature was observed for all starches.
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