Thermal and functional properties of starch extracted from tubers cultivated in the Ecuadorian Andean region

Thermal and functional properties of starch extracted from American taro and Indian shot were determined to assess their use in food products. Starch was extracted by the wet-milling method. Physicochemical composition was determined following the Association of Official Agricultural Chemists (AOAC)...

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Autores principales:	Lady Mireya QUEZADA-CORREA, Oscar CONTRERAS-DIOSES, Edison Omar MARTÍNEZ-MORA, Carlos Alberto GÓMEZ-ALDAPA, Esther RAMÍREZ-MORENO, Fabian Patricio CUENCA-MAYORGA
Formato:	article
Lenguaje:	EN SL
Publicado:	University of Ljubljana, Biotechnical Faculty 2021
Materias:	starch functional properties canna edulis (ker.) gawl xanthosoma sagittifolium (l.) shott thermal properties Agriculture S
Acceso en línea:	https://doaj.org/article/d7d525547cda4384a613170dc3dba317
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spelling	oai:doaj.org-article:d7d525547cda4384a613170dc3dba3172021-11-10T09:25:10ZThermal and functional properties of starch extracted from tubers cultivated in the Ecuadorian Andean region1581-91751854-194110.14720/aas.2021.117.2.1755https://doaj.org/article/d7d525547cda4384a613170dc3dba3172021-07-01T00:00:00Zhttp://ojs.aas.bf.uni-lj.si/index.php/AAS/article/view/1755https://doaj.org/toc/1581-9175https://doaj.org/toc/1854-1941Thermal and functional properties of starch extracted from American taro and Indian shot were determined to assess their use in food products. Starch was extracted by the wet-milling method. Physicochemical composition was determined following the Association of Official Agricultural Chemists (AOAC) protocols. Total fibre was measured by the Total Dietary Fiber Assay Kit. The morphology of starch granules was observed by scanning electronic microscopy (SEM). Gelatinization temperature and viscosity were measured by Differential Scanning Calorimetry (DSC) and with a rapid viscosity analyser (RVA), respectively. Swelling capacity, solubility index, and absorption index were measured at 15, 60, 70, 80, and 90 °C. The yield for Indian shot (72.5 %) was higher of that for taro (60.2 %). No significant differences (p > 0.05) were found for moisture, ashes, total fibres, and protein; significant differences were found for fat content, total carbohydrates, amylose, and amylopectin. Granules of Indian shot starch featured ovoid shapes (diameter, 30 µm), while granules of American taro starch presented round shapes (diameter, 15 µm. Gelatinization temperature for American taro (78.33 °C) was higher of that for Indian shot (65.28 °C). Maximum viscosity in Indian shot (3,535.5 cP) was higher of that in American taro (2,446.5 cP). Concerning functional properties, Indian shot starch yielded higher values. Moreover, at high temperature values, American taro starch presented better gelling results than those in Indian shot.Lady Mireya QUEZADA-CORREAOscar CONTRERAS-DIOSESEdison Omar MARTÍNEZ-MORACarlos Alberto GÓMEZ-ALDAPAEsther RAMÍREZ-MORENOFabian Patricio CUENCA-MAYORGAUniversity of Ljubljana, Biotechnical Facultyarticlestarchfunctional propertiescanna edulis (ker.) gawlxanthosoma sagittifolium (l.) shottthermal propertiesAgricultureSENSLActa Agriculturae Slovenica, Vol 117, Iss 2, Pp 1-9 (2021)
institution	DOAJ
collection	DOAJ
language	EN SL
topic	starch functional properties canna edulis (ker.) gawl xanthosoma sagittifolium (l.) shott thermal properties Agriculture S
spellingShingle	starch functional properties canna edulis (ker.) gawl xanthosoma sagittifolium (l.) shott thermal properties Agriculture S Lady Mireya QUEZADA-CORREA Oscar CONTRERAS-DIOSES Edison Omar MARTÍNEZ-MORA Carlos Alberto GÓMEZ-ALDAPA Esther RAMÍREZ-MORENO Fabian Patricio CUENCA-MAYORGA Thermal and functional properties of starch extracted from tubers cultivated in the Ecuadorian Andean region
description	Thermal and functional properties of starch extracted from American taro and Indian shot were determined to assess their use in food products. Starch was extracted by the wet-milling method. Physicochemical composition was determined following the Association of Official Agricultural Chemists (AOAC) protocols. Total fibre was measured by the Total Dietary Fiber Assay Kit. The morphology of starch granules was observed by scanning electronic microscopy (SEM). Gelatinization temperature and viscosity were measured by Differential Scanning Calorimetry (DSC) and with a rapid viscosity analyser (RVA), respectively. Swelling capacity, solubility index, and absorption index were measured at 15, 60, 70, 80, and 90 °C. The yield for Indian shot (72.5 %) was higher of that for taro (60.2 %). No significant differences (p > 0.05) were found for moisture, ashes, total fibres, and protein; significant differences were found for fat content, total carbohydrates, amylose, and amylopectin. Granules of Indian shot starch featured ovoid shapes (diameter, 30 µm), while granules of American taro starch presented round shapes (diameter, 15 µm. Gelatinization temperature for American taro (78.33 °C) was higher of that for Indian shot (65.28 °C). Maximum viscosity in Indian shot (3,535.5 cP) was higher of that in American taro (2,446.5 cP). Concerning functional properties, Indian shot starch yielded higher values. Moreover, at high temperature values, American taro starch presented better gelling results than those in Indian shot.
format	article
author	Lady Mireya QUEZADA-CORREA Oscar CONTRERAS-DIOSES Edison Omar MARTÍNEZ-MORA Carlos Alberto GÓMEZ-ALDAPA Esther RAMÍREZ-MORENO Fabian Patricio CUENCA-MAYORGA
author_facet	Lady Mireya QUEZADA-CORREA Oscar CONTRERAS-DIOSES Edison Omar MARTÍNEZ-MORA Carlos Alberto GÓMEZ-ALDAPA Esther RAMÍREZ-MORENO Fabian Patricio CUENCA-MAYORGA
author_sort	Lady Mireya QUEZADA-CORREA
title	Thermal and functional properties of starch extracted from tubers cultivated in the Ecuadorian Andean region
title_short	Thermal and functional properties of starch extracted from tubers cultivated in the Ecuadorian Andean region
title_full	Thermal and functional properties of starch extracted from tubers cultivated in the Ecuadorian Andean region
title_fullStr	Thermal and functional properties of starch extracted from tubers cultivated in the Ecuadorian Andean region
title_full_unstemmed	Thermal and functional properties of starch extracted from tubers cultivated in the Ecuadorian Andean region
title_sort	thermal and functional properties of starch extracted from tubers cultivated in the ecuadorian andean region
publisher	University of Ljubljana, Biotechnical Faculty
publishDate	2021
url	https://doaj.org/article/d7d525547cda4384a613170dc3dba317
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Thermal and functional properties of starch extracted from tubers cultivated in the Ecuadorian Andean region

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