Nithima NakthongRungtiwa WongsagonsupTaweechai AmornsakchaiMahidol University2018-12-212019-03-142018-12-212019-03-142017-10-15Industrial Crops and Products. Vol.105, (2017), 74-82092666902-s2.0-85019083527https://repository.li.mahidol.ac.th/handle/20.500.14594/41350© 2017 Elsevier B.V. Pineapple stems have become a significant agricultural waste in Thailand because pineapple has to be replanted every two years. However this renewable waste resource can be a good source of starch. This study is aimed to extract and characterize the starch using the common mechanical extraction with water. The physicochemical properties of pineapple stem starch have been investigated and compared with those of some commercial starches from rice, corn and cassava. Pineapple stem starch has unique and distinct properties when compared to the commercial starches. It has the highest amylose content (34.4%), gelatinization temperature (To = 82.8 °C), gelatinization enthalpy (19.4 J/g) and pasting temperature (90.6 °C). However under normal cooking condition, it has the lowest paste viscosity. These potentially beneficial characteristics make pineapple stem starch a good source of resistant and thermoplastic starch for food and non-food applications.Mahidol UniversityAgricultural and Biological SciencesArticleSCOPUS10.1016/j.indcrop.2017.04.048