Variations in the gelatinization profiles of cassava, sagu and arrowroot native starches as measured with different thermal and mechanical methods

Gelatinization and pasting profiles of cassava (Manihot esculenta C.), sagu (Canna edulis) and arrowroot (Maranta sp.) starches were determined by Brabender Viscoamylograph (BV) and Rapid ViscoAnalyzer (RVA). The Differential Scanning Calorimeter (DSC) was used as a thermal method and the TA-XT2 Texture Analyzer as a mechanical method. Sagu and arrowroot starches produced a clear paste and could be substituted for cassava starch; they have the advantage of developing higher viscosity than cassava starch at the same concentration. Some differences were observed among the gelatinization temperatures and rheological parameters by the four methods. It is important to report the methods used to determine rheological parameters.