Studies on physicochemical, morphology and pasting properties of starches extracted from water chestnuts of three
Lakes of Kashmir valley (Wular, Anchar and Dal Lakes) were conducted to determine their application in different
food products. The water chestnut starch from Dal Lake had more oval shaped granules than water chestnut
starches from the Wular and the Anchar Lakes.The unique feature of the water chestnut starches were shape of
starch granules which looked like horn(s) protruding from the surface which did not appear in other starches
already studied. Proximate analysis of water chestnut starches showed that average protein content were 0.4%,
amylose 29.5 % and ash 0.007 on dry weight basis. Increase in water binding capacity, swelling power and
solubility was found over a temperature range of 50-90oC. Water chestnut starches showed an increase in syneresis
during freeze thaw cycles and decline in paste clarity upon storage. Starch extracted from the water chestnuts of the
Dal Lake showed higher water binding capacity, swelling, solubility, past clarity, freeze thaw stability, peak
viscosity, final viscosity and lower protein content, amylose content, pasting temperature and gel firmness than
starches extracted from water chestnuts of the Wular and the Anchar Lakes.
