Physicochemical and functional properties of Caryota urens flour as compared to wheat flour

Anil Gunaratne, Kao Wu, Lilia Collado, Ren You Gan, Lal Vidhana Arachchi, Kapila Kumara, Sarath Malavi Pathirana, Harold Corke*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

12 Scopus citations


Starch digestibility, thermal, pasting and gelling properties of Caryota urens (CU) flour were investigated using wheat flour as reference. Amylose content of CU and wheat flour was 32.1% and 28.3%, respectively. CU flour had very low content of protein and lipid but had a high content of total starch (98.2%) and resistant starch (RS) [42.5%]. Gelatinisation temperature (78.5 °C) of CU flour was higher than wheat flour. Pasting behaviour of CU flour was similar to that of high swelling tuber and root and waxy starches. CU flour retrograded to a greater extent than wheat flour. Very specific gelling behaviour was noticed for CU flour where it produced significantly harder gel with high paste clarity, fracture ability, adhesiveness, gumminess and chewiness. Expected glycaemic index (eGI) of CU and wheat flour was 92.4 and 100.4, respectively. CU flour had high eGI despite high content of resistant starch.

Original languageEnglish
Pages (from-to)2647-2653
Number of pages7
JournalInternational Journal of Food Science and Technology
Issue number12
StatePublished - 1 Dec 2016
Externally publishedYes


  • Caryota urens flour
  • expected glycaemic index
  • functional properties
  • physicochemical properties


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