Research Article Open Access Thermal and Particle Size Characteristics of Starches from Ginger and Cocoyam Rhizomes (original) (raw)

2011

Abstract

Ginger and cocoyam starches are potential pharmaceutical excipients with scanty information in literatures on their primary particle size and thermal characteristics. The purpose of this study was to investigate some thermal and particle size characteristics of ginger and cocoyam starches. The particle size and particle size distribution profiles of the starches were evaluated using the dynamic light scattering technique while the thermal behavior of the starches was investigated on differential scanning calorimetry (DSC) at the heating rate of 20 o C/min from -20 to 250 o C. The data analysis was on the TA Universal Advantage and Analysis software. The D (3, 2) was respectively 4.93 ± 0.23 and 9.40 ± 0.3 µm for cocoyam and ginger starch while their corresponding D (4, 3) was respectively 15.90 ± 3.00 and 46.00 ± 5.39 µm. The surface area and volume moment means of ginger starch were 2-3 times those of cocoyam starch. The mean volume kurtosis of the starches was between 7 and 48. No...

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