Chemical, structural, and thermal characterization of starches from four yellow Arracacha (Arracacia xanthorriza) roots produced in Colombia

Pinzón, Magda I.; Sánchez, Leidy T.; Villa, Cristian C.

doi:10.1016/j.heliyon.2020.e04763

Cited by 14 publications

(3 citation statements)

References 53 publications

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“…The distribution of their granules (Table 4) reveals that this flour has the smallest sizes most granules being within the range 10-20 µm. Both the appearance and the size are similar to those observed in arracacha starch from Colombia, with mean values of 4-12 µm [35], 9.81-13.74 µm (Pinzon et al, 2020), and 20-22 µm from Peru [71,72].…”

Section: Scanning Electron Microscopy (Sem)supporting

confidence: 69%

Characterization and Technological Potential of Underutilized Ancestral Andean Crop Flours from Ecuador

et al. 2021

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Ancestral Andean crop flours (ACF) from Ecuador such as camote (Ipomea Batatas), oca (Oxalis tuberosa), achira (Canna indica), mashua (Tropaeolum tuberosum), white arracacha (Arracacia xanthorrhiza), taro (Colocasia esculenta) and tarwi (Lupinus mutabilis sweet) were characterized in terms of physico-chemical and techno-functional properties in order to identify their potential as new alternative ingredients in food products. Flour from camote, oca, achira and arracacha showed a low protein content (<5%), mashua and taro had ~9% and tarwi flour registered higher values than 52%. Carbohydrate content ranged from 56–77%, with the exception of tarwi, just reaching 6.9%. Starch content was relatively low in ACF but in taro and tarwi, starch practically constituted almost all the carbohydrates. The highest amylose content in starch, in decreasing order, was found in mashua, oca, tarwi and achira flours, the rest being ≤15%. Fiber content exceeded 10% in most crops, except for oca flour with 5.33%. Fat content was generally lower than 1%, except in tarwi with ~17%. All flours showed a gel-like behavior G′ > G″, this being very similar in camote, achira and tarwi flours. The exception was taro with G′ < G″. Mashua flour registered the highest value for phenol content (60.8 µg gallic acid equivalents/g of sample); the content of phenols was not exclusively responsible for the antioxidant activity, since flours with the highest activity were arracacha and tarwi, which presented the lowest phenol content among all flours. Principal component analyses (PCA) showed a high correlation between moisture, fiber, solubility and water absorption capacity, with viscoelastic behavior and total phenolic content; while starch content was correlated with melting temperature, poorly and inversely related to protein and fat. For PC1, achira, camote and taro flours were very similar, and different from oca and mashua flours. Tarwi showed its own characteristics according to PC1 and 2. Because of their properties, Andean crop flours could have a great potential for use in food technology.

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Section: Scanning Electron Microscopy (Sem)supporting

confidence: 69%

Characterization and Technological Potential of Underutilized Ancestral Andean Crop Flours from Ecuador

et al. 2021

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“…The breakdown (BV) reflects paste resistance to heating and shear, whereas setback (SV) is an index of starch retrogradation (Kong et al., 2015; Pinzon et al., 2020). BV also indicates stability of starch paste and is mainly caused by rupturing of swollen starch and weakening of inter‐granular bonding forces (Pinto et al., 2012).…”

Section: Resultsmentioning

confidence: 99%

Principal component analysis for particle size‐based classification of gorgon nut flour and their morphological, structural, thermal and pasting characteristics

Sharma

Kotwaliwale

Jindal

et al. 2023

Int J of Food Sci Tech

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The effect of differential particle size on morphological, structural, thermal and pasting properties of raw gorgon nut flour was studied. Flour was sieved into five size fractions (250-75 lm). XRD spectra were of "A" type with strong diffraction peaks at 15 & 23, and an unresolved doublet at 17 & 18 degree. A strong negative correlation was observed between relative crystallinity and amylose content. The peak glass transition temperature (70.13-78.81 °C) and enthalpy (12.06-60.96 J g À1 ) differed significantly. Among all fractions, the peak viscosity, trough viscosity, onset temperature, enthalpy, peak & conclusion temperature, and amylose content were inversely correlated to setback, breakdown, relative crystallinity, pasting temperature, and pasting time of gorgon nut flour. Principal component analysis categorised flour fractions into three distinct sub-groups viz. coarse (<250 lm), medium (<180 lm), and fine (<106 lm), exhibiting diverse behaviour. It could be inferred that peak viscosity and setback of finer fractions could be considered as the key property of gorgon nut flour. The finer fractions may be appropriate for sauces and soups whereas, coarser fractions may be used to prepare stronger dough for baked products.

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“…The arracacha and potato starches had similar amylose contents (31.28% and 29.56%, respectively), which were also similar to those previously reported. [9,20] The amylose content influences properties such as pasting, rheology, retrogradation, and digestibility. [21,22] Therefore, the starches would be expected to produce biofilms with similar mechanical properties owing to their similar amylose contents.…”

Section: Amylose Phosphorous Content Solubility and Swelling Powermentioning

confidence: 99%

Development and Optimization of Biofilms Made from Potato or Arracacha Starch

et al. 2021

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Arracacha starch and potato starch are alternatives to synthetic polymers as starting materials for the production of biofilms. Herein, we determined the optimal concentrations of glycerol and potato or arracacha starch to obtain biofilms with high whiteness, transparency value (TV), and elastic modulus (E). Central composite design with the response surface methodology and desirability function are used to optimize the concentration of starch and glycerol. The biofilms are formed by the casting method using gelatinized starch suspensions (3-5%) mixed with glycerol (1-3%). The solubility and swelling power differences of the potato and arracacha starches indicated differences in the starch structures, which affected the properties of the biofilms. The potato and arracacha biofilms with the same starch and glycerol concentrations exhibited different TV and E. Linear effects, quadratics, and the interaction of the starch and glycerol have significant effects on the whiteness, TV, and E of the potato and arracacha biofilms (p < 0.05). The coefficient of variation for the obtained models is >0.98%. The optimal conditions determined using the desirability function are 5% starch and 1.02% glycerol for potato biofilms and 5% starch and 1% glycerol for arracacha starch biofilms.

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Chemical, structural, and thermal characterization of starches from four yellow Arracacha (Arracacia xanthorriza) roots produced in Colombia

Cited by 14 publications

References 53 publications

Characterization and Technological Potential of Underutilized Ancestral Andean Crop Flours from Ecuador

Characterization and Technological Potential of Underutilized Ancestral Andean Crop Flours from Ecuador

Principal component analysis for particle size‐based classification of gorgon nut flour and their morphological, structural, thermal and pasting characteristics

Development and Optimization of Biofilms Made from Potato or Arracacha Starch

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