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It is the source of canna starch which is used as a substitute for arrowroot. The starch is obtained by rasping the rhizome to a pulp, then washing and straining to get rid of the fibres. This starch is very digestible. The very young rhizomes can also be eaten cooked, they are sweet but fibrous.
Cornstarch (grain starch) is often substituted for pia in modern recipes which give a different texture overall more akin to gelatin. A suitable substitute for arrowroot starch would be another root starch like potato starch or tapioca. Traditional haupia is vegan and does not contain gelatin, eggs, or dairy.
The wet starch is dried in the sun or in a drying house. The result is a powder, the "arrowroot" of commerce, that is quickly packed for market in air-tight cans, packages or cases. Arrowroot starch has in the past been quite extensively adulterated with potato starch and other similar substances.
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Cornstarch is usually included as an anticaking agent in powdered sugar (icing or confectioner's sugar). [citation needed] A common substitute is arrowroot starch, which replaces the same amount of corn starch. [10] Food producers reduce production costs by adding varying amounts of corn starch to foods, for example to cheese and yogurt. [11]
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Cornstarch has become a widespread substitute for the arrowroot. Ko'ele palau (pronounced ko-ele pa-lao) is a dessert made from cooked sweet potato mashed and mixed with coconut milk . Inamona is a traditional relish or condiment often accompanied meals and is made of roasted and mashed kukui nutmeats, and sea salt.
Commercial production of the starch (using roots gathered from wild plants) occurred in South Florida, from the 1830s until the 1920s. The starch was sold as Florida arrowroot [1] until the Food and Drug Administration banned the practice in 1925. The last commercial "coontie starch" factory in Florida was destroyed by the 1926 Miami Hurricane. [2]