The physicochemical characteristics of arrowroot starch obtained by microwave-assisted extraction method

Arrowroot tubers are an excellent starch source because of their high content. The starch extracted from tubers includes several functional compounds like puerarin. Puerarin is a functional compound that is easily damaged. Therefore, removing it using traditional methods is not appropriate. As a result, the widely utilized microwave-assisted extraction, or MAE method, was used to remove volatile components from the extraction. In the MAE method, the heat was generated due to the movement of...