Physicochemical, thermal, microstructural and paste properties comparison of four achira (Canna edulis sp.) starch ecotypes

Four Colombian achira (Canna edulis sp.) starch ecotypes were characterised, and their physicochemical, thermal, microstructural and paste properties were compared. Proximate composition, pH, total starch, amylose content, amylopectin content, colour, paste clarity, water retention properties, granule size, crystal structure, and thermal and pasting properties were evaluated. Moisture content, protein content, water absorption and swelling power were greatest (P 30 μm); only “Morada” presented 40.30% medium-sized-grains. Ecotypes “Nativa” and “Negra” showed the greatest thermal transition temperature, whereas, ecotypes “Verde” and “Morada” had the highest peak viscosity. Each ecotype showed unique properties and specific behaviour that are worth exploring in various applications. [Display omitted] •Four Colombian achira (Canna edulis sp.) starch ecotypes were characterised showed specific behaviour for applications in culinary.•Achira starch ecotype Morada could be used for products with a softer consistency.•All the ecotypes presented a B-type X-ray pattern and large grain size.•Verde and Morada achira starch ecotypes had the greatest peak viscosity.