Wongsagonsup R.Nateelerdpaisan T.Gross C.Suphantharika M.Belur P.D.Agoo E.M.G.Janairo J.I.B.2021-05-052021-05-052020International Journal of Food Science and Technology Vol. , , p. -https://doi.org/10.1111/ijfs.14865https://idr.nitk.ac.in/handle/123456789/15750This research aimed to study physicochemical properties and in vitro digestibility of flours and starches from taro cultivated in different regions of Thailand, that is, Kanchanaburi (KB), Chiang Mai (CM), Phetchaburi (PB) and Saraburi (SB). Taro starches were extracted from taro flours using either water or alkaline extraction. The taro flours had significantly (P ≤ 0.05) larger particle size, higher pasting and gelatinisation temperatures, and resistant starch content but lower total starch content, whiteness (L* value), paste viscosities and clarity than their corresponding extracted starches. All the taro starches exhibited polygonal and irregular granules and gave A-type X-ray diffraction pattern. The alkaline-extracted taro starches had significantly (P ≤ 0.05) higher extraction yield, total starch content, L* value, pasting and gelatinisation temperatures, and paste clarity but lower granular size, amylose content, resistant starch content, paste viscosities and relative crystallinity than their water-extracted counterparts. © 2020 Institute of Food Science and TechnologyArticle