In addition, it has a blend taste, translucent paste, and it is
relatively stability. Matveev et al. (2001) concluded that the
melting thermodynamic properties of starches were directly
correlated to their amylose content. X-ray diffraction patterns
have been used to reveal the characteristics of the
crystalline structure of starch granules (Zobel, 1988). Most
of the root and tuber starches exhibit a typical B-type Xray
pattern (Hoover, 2001).
Among the most important functional properties of
starches are their thermal and pasting properties. The pasting
behavior is usually studied by observing changes in the
viscosity of a starch system based on rheological principles.
From the pasting curve, several parameters can be
observed that indicate the extent of disintegration and
whether there is retrogradation. In general, root and tuber
starches show weaker associative intragranular forces.
Root and tuber starches gelatinize at relative low temperatures, with rapid and uniform swelling of granules. They
also exhibit a high viscosity profile and high paste clarity
compared to cereal starches, although root and tuber
starches retrograde easily (Craig, Maningat, Seib, & Hoseney,
1989).