Edible canna starch: a comprehensive review of its characteristics related to food uses
- Autores
- Dini, Cecilia
- Año de publicación
- 2026
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- Edible canna is the common name given to Canna indica L., also known as Canna edulis Ker Gawl. This Andean crop has been gaining attention due to some characteristics of its rhizome starch that distinguish it from those found in other roots and tubers. Canna starch is currently used in some regions of Latin America for producing traditional baked products and desserts. In Asian countries such as China and Vietnam, it is industrially produced mainly for the elaboration of starch noodles. This review summarizes the up-to-date knowledge about edible canna as a starch source for the food industry. The composition, granule morphology, and molecular structure of canna starch are described and related to the functional properties displayed as a food ingredient. The thermal and pasting properties, gel stability, digestibility, and susceptibility to acid hydrolysis are also addressed, as well as recent reports on physical and chemical modifications to expand its applications in the food industry.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos - Materia
-
Química
Biología
Ganyong
Sagu
Achira
Amylose
RVA
DSC
Digestibility
Modification - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- http://creativecommons.org/licenses/by/4.0/
- Repositorio
.jpg)
- Institución
- Universidad Nacional de La Plata
- OAI Identificador
- oai:sedici.unlp.edu.ar:10915/195520
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Edible canna starch: a comprehensive review of its characteristics related to food usesDini, CeciliaQuímicaBiologíaGanyongSaguAchiraAmyloseRVADSCDigestibilityModificationEdible canna is the common name given to Canna indica L., also known as Canna edulis Ker Gawl. This Andean crop has been gaining attention due to some characteristics of its rhizome starch that distinguish it from those found in other roots and tubers. Canna starch is currently used in some regions of Latin America for producing traditional baked products and desserts. In Asian countries such as China and Vietnam, it is industrially produced mainly for the elaboration of starch noodles. This review summarizes the up-to-date knowledge about edible canna as a starch source for the food industry. The composition, granule morphology, and molecular structure of canna starch are described and related to the functional properties displayed as a food ingredient. The thermal and pasting properties, gel stability, digestibility, and susceptibility to acid hydrolysis are also addressed, as well as recent reports on physical and chemical modifications to expand its applications in the food industry.Centro de Investigación y Desarrollo en Criotecnología de Alimentos2026info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArticulohttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://sedici.unlp.edu.ar/handle/10915/195520enginfo:eu-repo/semantics/altIdentifier/issn/2837-9020info:eu-repo/semantics/altIdentifier/doi/10.37349/eff.2026.1010128info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by/4.0/Creative Commons Attribution 4.0 International (CC BY 4.0)reponame:SEDICI (UNLP)instname:Universidad Nacional de La Platainstacron:UNLP2026-06-23T11:17:06Zoai:sedici.unlp.edu.ar:10915/195520Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292026-06-23 11:17:06.794SEDICI (UNLP) - Universidad Nacional de La Platafalse |
| dc.title.none.fl_str_mv |
Edible canna starch: a comprehensive review of its characteristics related to food uses |
| title |
Edible canna starch: a comprehensive review of its characteristics related to food uses |
| spellingShingle |
Edible canna starch: a comprehensive review of its characteristics related to food uses Dini, Cecilia Química Biología Ganyong Sagu Achira Amylose RVA DSC Digestibility Modification |
| title_short |
Edible canna starch: a comprehensive review of its characteristics related to food uses |
| title_full |
Edible canna starch: a comprehensive review of its characteristics related to food uses |
| title_fullStr |
Edible canna starch: a comprehensive review of its characteristics related to food uses |
| title_full_unstemmed |
Edible canna starch: a comprehensive review of its characteristics related to food uses |
| title_sort |
Edible canna starch: a comprehensive review of its characteristics related to food uses |
| dc.creator.none.fl_str_mv |
Dini, Cecilia |
| author |
Dini, Cecilia |
| author_facet |
Dini, Cecilia |
| author_role |
author |
| dc.subject.none.fl_str_mv |
Química Biología Ganyong Sagu Achira Amylose RVA DSC Digestibility Modification |
| topic |
Química Biología Ganyong Sagu Achira Amylose RVA DSC Digestibility Modification |
| dc.description.none.fl_txt_mv |
Edible canna is the common name given to Canna indica L., also known as Canna edulis Ker Gawl. This Andean crop has been gaining attention due to some characteristics of its rhizome starch that distinguish it from those found in other roots and tubers. Canna starch is currently used in some regions of Latin America for producing traditional baked products and desserts. In Asian countries such as China and Vietnam, it is industrially produced mainly for the elaboration of starch noodles. This review summarizes the up-to-date knowledge about edible canna as a starch source for the food industry. The composition, granule morphology, and molecular structure of canna starch are described and related to the functional properties displayed as a food ingredient. The thermal and pasting properties, gel stability, digestibility, and susceptibility to acid hydrolysis are also addressed, as well as recent reports on physical and chemical modifications to expand its applications in the food industry. Centro de Investigación y Desarrollo en Criotecnología de Alimentos |
| description |
Edible canna is the common name given to Canna indica L., also known as Canna edulis Ker Gawl. This Andean crop has been gaining attention due to some characteristics of its rhizome starch that distinguish it from those found in other roots and tubers. Canna starch is currently used in some regions of Latin America for producing traditional baked products and desserts. In Asian countries such as China and Vietnam, it is industrially produced mainly for the elaboration of starch noodles. This review summarizes the up-to-date knowledge about edible canna as a starch source for the food industry. The composition, granule morphology, and molecular structure of canna starch are described and related to the functional properties displayed as a food ingredient. The thermal and pasting properties, gel stability, digestibility, and susceptibility to acid hydrolysis are also addressed, as well as recent reports on physical and chemical modifications to expand its applications in the food industry. |
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2026 |
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2026 |
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eng |
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