PHYSIOCHEMICAL CHARACTERIZATION OF STARCH OBTAINED FROM FRUITS OF ANNONA RETICULATA LINN. (ANNONACEAE)

Abstract

The present investigation deals with the isolation and physicochemical and structural characterizations of starch isolated from fruits of Annona Reticulata Linn (Annonaceae). The Annona Reticulata starch was characterized by studying its physicochemical properties using standard protocol to investigate its functional property as an excipients /additive in food as well as non-food Products. Starch having passable flow and good compressibility with slight difference between Bulk and Tap Density indicates capacity to agglomerate the particles which sug gest its binding potential. AR Starch powder was asymmetric nature with mean particle size between 2.3µm to 5.7µm observed by XRD pattern and SEM images and its thermal stability observed by TGA and DSC. Starch shows decrease in Paste clarity with increase in concentration due to swelling of particles. The hydration and swelling capacity was found to be 2.26 and 72.3 % which indicates its capability to absorb water more than two times of its own weight and swelling capacity suggests its disintegrant potential. Results of microbial loads are well within limit confirms its suitability as an excipients.