Characterization of a composite flour from Kithul (Caryota urens) and arrowroot (Marantha arundinacea) flour with different modifications to widening its applications in food industry.
Summary
This study will be conducted to develop a modified composite flour using Kithul (Caryota urens) and Arrowroot
(Maranthaarundinacea) as a novel innovation to the Sri Lankan food industry. Morphological, germplasm characteristics and starch physico-chemical properties will be determined for Arrowroot which is grown in five different areas in Sri Lanka. Although both Kithul and arrowroot flour contain nutritional and health benefits they are not widely consumed yet not only in Sri Lanka but also in global context. It will be more valuable to develop a composite flour to evaluate its physicio-chemical properties. After development of a composite flour, pre- treatments will be done such as physical treatments and chemical treatments to improve the physico-chemical properties of the modified starch. Developed modified starch will be used to develop a suitable food product based on its properties. Arrowroot starch could be widely used for infant foods due easy digestion of it. Combination of both Arrowroot
and Kithul will lead to a higher nutritional and health benefits with better sensory properties also.
Modification of starch will lead to development of several physico-chemical properties of starch
which will be more beneficial in many industries. This will be a better subsistence for the rural
economy and a better solution for the unemployment in Sri Lanka
Objectives
Objective 1: Comparison of morphological characteristics of arrowroot plant among five
different areas in Sri Lanka.
• Objective 2: Comparison of physico-chemical parameters and sensory properties of arrowroot
starch among five different areas in Sri Lanka.
• Objective 3: Development of composite flours using Kithul: Arrowroot flours and determine
its proximate parameters.
• Objective 4: Apply pre-treatments for composite flours
• Objective 5: Monitor physico-chemical properties and sensory properties of composite flours.
• Objective 6: Development of value added food products based on the physico-chemical
properties of the products and determine the sensory properties.
• Objective 7: Shelf life evaluation of raw arrowroot starch, Composite flours and developed food products.