Physicochemical properties and structure of starches of foxnut (Euryale ferox Salisb.) from India and its application

The physicochemical characteristics in terms of composition, pasting properties, in vitro starch digestibility, morphology, XRD, FT-IR, and functional properties of starch, isolated from the kernels of Euryale ferox seed cultivated in Northeastern Region of India were studied and utilized them in formulation of bread. E. ferox kernel starch (EFKS) exhibited an A-type diffraction pattern and granule sizes ranged from 1 to 3 mu m in diameter and were polyhedral shape. EFKS exhibited high pasting temperature indicating its potential to incorporate in products requiring higher temperature to cook, such as baked items like bread. The effects of replacing refined wheat flour with native EFKS (5%-50% db) on bread quality attributes were investigated, and sensory results suggested that bread with 20% EFKS incorporation was acceptable, but bread with higher concentrations of EFKS produced smaller loaf volumes. Results evidenced that EFKS is a novel starch source and has an immense potential in both food and non-food industries. Novelty impact statement Results of the study have the credential evidence to corroborate that the Euryale ferox kernel starch (EFKS) has strong potential applications in food industries. The study also clearly revealed that EFKS can replace up to 20% of wheat flour for bread making with acceptable sensory attributes. The EFKS is comparable to popularly acceptable commercial starch-like rice and has potential for enormous food and non-food applications and can be a money spinner for entrepreneurs.

Automated summary

The study focused on investigating the physicochemical characteristics and potential applications of Euryale ferox kernel starch (EFKS) in food industries. Findings showed that EFKS exhibited unique properties such as high pasting temperature and polyhedral granule shape, with the ability to replace up to 20% of wheat flour in bread making without compromising sensory attributes. The research highlighted the novel starch source's immense potential for various food and non-food applications, making it a lucrative option for entrepreneurs.