Effect of Maturity on the Physicochemical and Functional Properties of Euryale Ferox Flour and Starch

Euryale ferox seeds can be classified into three types: tender, green, and old seeds based on their growth period. This study aimed to compare the physicochemical and functional properties of Euryale ferox flour and starch samples at varying stages of maturity. These samples were characterized by the methods of scanning electron microscope, X-ray diffraction, rapid viscosity analysis, Fourier transform infrared spectroscopy and rheological measurements, and the nutritional composition, microstructure, crystalline characteristics, pasting behavior, molecular structure, and rheological properties of both whole flour and starch were analyzed in the article. Results showed that starch contents raised significantly with increasing maturity, while amylose-to-amylopectin ratio decreased. Relative crystallinity and pasting viscosities also increased. Scanning electron microscope revealed polygonal starch granules, and its edges becoming sharper with maturity. Rheological tests indicated that both G' and G'' of EF and ES samples increased significantly with increasing maturity. These findings suggest that seed maturity has a significant impact on starch structure and functionality. The importance of selecting suitable mature raw materials in the processing of Euryale ferox products was emphasized.