Composition, morphology and physicochemical properties of starches derived from indigenous Ethiopian tuber crops: A review

Dereje, Belay

doi:10.1016/j.ijbiomac.2021.07.188

Cited by 55 publications

(30 citation statements)

References 36 publications

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“…Starch is the main dietary source of carbohydrates and the most abundant storage polysaccharide in plants, which exists in the amyloplast of plant fruits, pericarps, or seeds [1] . They can be obtained from a variety of plant sources such as cereals (wheat, corn, and rice) [2] , tuber crops (potato, cassava, and yam) [3] , legumes (bean and pea) [4] and green or immature fruits (banana, mango, and kiwifruit) [5] , [6] , [7] . Among them, raw kiwifruit, that is, during or before the commercial picking period is a new source of fruit-derived starch (40–60% on a dry basis) that has not been focused on [8] .…”

Section: Introductionmentioning

confidence: 99%

Modification in structural, physicochemical, functional, and in vitro digestive properties of kiwi starch by high-power ultrasound treatment

Wang

Lan

et al. 2022

Ultrasonics Sonochemistry

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Section: Introductionmentioning

confidence: 99%

Modification in structural, physicochemical, functional, and in vitro digestive properties of kiwi starch by high-power ultrasound treatment

Wang

Lan

et al. 2022

Ultrasonics Sonochemistry

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“…Starch constitutes a significant component of our diet and has a variety of industrial applications [ 1 ]. Despite the increasing annual world consumption, the main sources of starch have been limited to a few crops, such as corn, potato, wheat, cassava, and sweet potato.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical, Morphological, Thermal, and Rheological Properties of Native Starches Isolated from Four Cultivars of Anchote (Coccinia abyssinica (Lam.) Cogn.) Tuber

Wolde

Emire

Abebe

et al. 2022

Gels

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Anchote (Coccinia abyssinica (Lam.) Cogn) is a potentially important source of starch and an underutilized root and tuber crop indigenous to Ethiopia. In this study, the physicochemical, morphological, thermal, and rheological properties of native starches isolated from four cultivars of anchote tubers were studied and compared to potato and cassava starches, which were considered as references. The amylose content of anchote starches varied from 15.8–22.3%. The anchote cultivars showed different granule sizes, but all revealed a B-type crystalline structure, identical to potato starch. The phosphorus content of anchote starches ranged from 82–93 mg/100 g and was much higher than that of potato and cassava (60.3 and 5.8 mg/100 g, respectively). This characteristic could govern several functional properties of anchote starches, making them suitable for applications in different types of noodles, glucose syrups, and viscous products. The gelatinization temperature and enthalpy of anchote starches, which ranged from 60.97 °C to 69.33 °C and 16.87 to 18.38 J/g, respectively, were considerably different compared to potato and cassava starches. Significant variations were also observed among the pasting properties of starches from anchote cultivars. They showed a higher stability to heating and shearing, having higher TV (2046 to 2280 mPa·s) and lower BV (248 to 487 mPa·s) values, and a higher final viscosity (3409 to 3686 mPa·s) than potato and cassava, which are important characteristics in food processing and when high gel viscosity is required after cooling. Anchote starch gels exhibited rheological characteristics of true gels, showing much lower (tan δ)1 values and significantly higher viscoelastic moduli than those found in cassava and potato gels. The present study revealed significant differences among the physicochemical properties of anchote starches, depending on the cultivar, and demonstrated their promising potential in food product development and other industrial applications.

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“…Hydrocolloid polymers (high-molecular-weight biopolymers) are extensively used in the food and pharmaceutical industries. A hydroxyl group in a biopolymer causes viscous dispersions, which increases water attraction [ 16 , 47 ]. Hydrocolloids are also commonly used as stabilizers, thickening agents, dietary fiber, whipping agents, and fat substitutes.…”

Section: Techno-functional Property Of Taro Mucilagementioning

confidence: 99%

“…Taro ( Colocasia esculenta ), a plant of the Araceae family, is a very important staple crop in the human diet and is mainly grown in the humid tropical regions of the world. It has been reported that taro is a potential source of about 3 to 19% mucilage and 70 to 80% starch, depending upon the extraction method [ 15 , 16 ]. Moreover, the chemical composition of taro mucilage comprises carbohydrates (glucose, galactose, mannose, xylose, and arabinose) and proteins (major amino acids, e.g., leucine, isoleucine, cysteine, tryptophan, and lysine).…”

Section: Introductionmentioning

confidence: 99%

A Concise Review on Taro Mucilage: Extraction Techniques, Chemical Composition, Characterization, Applications, and Health Attributes

et al. 2022

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Taro (Colocasia esculenta) is an important source of carbohydrates as an energy source and is used as a staple food throughout the world. It is rich in mucilage and starch granules, making it a highly digestible ingredient. Mucilage can act as a matrix and a thickening, binding, emulsifying, or foaming agent in food, pharmaceutical, and several other fields of research. Moreover, mucilage can be extracted from several living organisms and has excellent functional properties, such as water-holding, oil-holding, and swelling capacities. Therefore, these remarkable functional properties make mucilage a promising ingredient with possible industrial applications. Furthermore, several extraction techniques, including enzyme-assisted, ultrasonication, microwave-assisted, aquatic, and solvent extraction methods, are used to obtain quantitative amounts of taro mucilage. Coldwater extraction with ethanol precipitation can be considered an effective and cost-effective technique to obtain high-quality mucilage with suitable industrial applications, whereas the ultrasonication method is more expensive but results in a higher amount of mucilage than other emerging techniques. Mucilage can also be used as a fat replacer or reducer, dye remover, coating agent, and antioxidating agent. Therefore, in this review, we detail the key properties related to the extraction techniques, chemical composition, and characterization of taro mucilage, along with its suitable applications and health benefits.

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Composition, morphology and physicochemical properties of starches derived from indigenous Ethiopian tuber crops: A review

Cited by 55 publications

References 36 publications

Modification in structural, physicochemical, functional, and in vitro digestive properties of kiwi starch by high-power ultrasound treatment

Modification in structural, physicochemical, functional, and in vitro digestive properties of kiwi starch by high-power ultrasound treatment

Physicochemical, Morphological, Thermal, and Rheological Properties of Native Starches Isolated from Four Cultivars of Anchote (Coccinia abyssinica (Lam.) Cogn.) Tuber

A Concise Review on Taro Mucilage: Extraction Techniques, Chemical Composition, Characterization, Applications, and Health Attributes

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