Optimization of oxalate-free starch production from taro flour by oxalate oxidase assisted process

• Main Authors: Jacob Kizhakedathil, Moni Philip, Suvarna, Suraksha, Belur, Prasanna D., Wongsagonsup, Rungtiwa, Agoo, Esperanza Maribel G., Janairo, Jose Isagani B.
• Format: text
• Published: Animo Repository 2020
• Subjects: Oxalic acid Starch; Taro; Oxidoreductases; Chemistry
• Online Access: https://animorepository.dlsu.edu.ph/faculty_research/2807
• Institution: De La Salle University

Taro (Colocasia esculenta) starch is known to possess unique physical and functional properties such as low amylose content, A-crystalline form, small granules, higher swelling power, etc. Due to the presence of significant amount of calcium oxalate crystals, the food industry is reluctant to explor...