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 suggest 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.