Extraction and properties of starches from the non-traditional vegetables Yam and Taro

Andrade, Luan Alberto; Barbosa, Natália Alves; Pereira, Joelma

doi:10.1590/0104-1428.04216

Cited by 52 publications

(39 citation statements)

References 30 publications

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“…In these samples, the pyrolysis is not achieved and only the breaking of bonds in the starch structure is observed (endothermic peak). This agrees to what has been observed in taro and other starch sources like potato . The enthalpies obtained by taro and cassava starches are 140 and 54 J g −1 , respectively.…”

Section: Resultssupporting

confidence: 90%

“…The IR spectra of the studied samples are shown in Figure . In general, all the spectra show the same bands and are similar to what has been observed in taro and cassava starches . The broadband between 3450 and 3200 cm −1 is characteristic of hydroxyl groups in starch .…”

Section: Resultssupporting

confidence: 79%

“…[34] After the dried organic material degradation process finished, just inert carbonaceous residues remains which need higher energy to keep degrading. [25,35] The second mass loss in the taro and cassava starch was around 70-75%. Due to the use of the all tuber (hull, fiber, starch, lignin, cellulose, hemicellulose, etc.)…”

Section: Resultsmentioning

confidence: 98%

“…The variation of the band at 2922 cm −1 (CH stretching) has been associated with the change in the amylose and amylopectin content of the starches . Therefore, it seems that the high‐energy ball‐milling modify the amylase and amylopectin content of taro, islander, and cassava.…”

Section: Resultsmentioning

confidence: 99%

“…This agrees to what has been observed in taro and other starch sources like potato. [25,37,38] The enthalpies obtained by taro and cassava starches are 140 and 54 J g À1 , respectively. Pure glucose, fructose, and saccharose samples were analyzed by TGA, DTA, and DSC (not shown).…”

Section: Resultsmentioning

confidence: 99%

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Mechano-Hydrolysis of Non-Conventional Substrates for Biofuel Culture Media

et al. 2019

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One of the most crucial steps in the bioconversion of biomass to biofuels is the biomass pretreatment. Here, the use of high‐energy ball‐milling as a one‐step treatment method for fast production of fermentable sugars from starch sources as tubercles (Colocasia esculenta (taro), Colocasia antiquorum (islander), and Manihot esculenta (cassava)) is explored. The results indicate that the maximum reducing sugar concentration is obtained after 20 min (taro and islander) or 30 min (cassava) of milling. Compared with untreated samples the reducing sugar concentration increases 1.5 times in cassava, 4.5 times in islander, and 4.8 times in taro. No fermentation inhibitors or by‐products are generated during the physical treatment. The milled samples have been used in the growth media of a model microorganism like Escherichia coliEscherichia coli. The E. coli growth yield using islander milled 20 min is 31 times higher than dextrose. Finally, a mechanism of the effect of high‐energy ball‐milling treatment on the physicochemical properties of starch‐rich biomass is proposed.

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Section: Resultssupporting

confidence: 90%

Section: Resultssupporting

confidence: 79%

Section: Resultsmentioning

confidence: 98%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

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Mechano-Hydrolysis of Non-Conventional Substrates for Biofuel Culture Media

et al. 2019

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Exploring the potential of taro (Colocasia esculenta) starch: Recent developments in modification, health benefits, and food industry applications

Gupta,

Guha,

Srivastav

2024

Food Bioengineering

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Taro is a tropical plant and an underutilized root crop that has a good source of carbohydrate. Taro tuber contains 70%–80% of starch on dry basis. This review highlights the extraction of taro starch, latest advancements in the modification such as physical, chemical and enzymatic modification of taro starch. Furthermore, after modification of taro starch, molecular weight and amylopectin branch chain length distribution, granular shape, percentage crystallinity, swelling and solubilization, pasting and thermal properties and in vitro digestibility of taro starch were significantly affected. Additionally, researchers have explored novel methods to modify the physicochemical characteristics of taro starch, enhancing its functionality as a thickening, gelling, and stabilizing agent in various food formulations. However, fabrication of nanoparticles from taro starch was also studies. Various health benefits of taro starch have been reported in this study. One significant health benefit of taro starch is its potential to improve blood sugar management. Furthermore, the versatility of taro starch in food applications has expanded, ranging from traditional staples to modern convenience foods. Its gluten‐free nature makes it an attractive option for individuals with gluten sensitivity or celiac disease. Taro starch is increasingly incorporated into bakery products, snacks, noodles, and as a thickening agent in soups and sauces. The unique sensory attributes and nutritional profile of taro starch contribute to the development of novel, health‐conscious food products that cater to evolving consumer preferences.

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In situ dynamic rheological analysis of raw yam tubers: a potential phenotyping tool for quality evaluation

et al. 2023

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BackgroundMost rheological analyses in yam have been done on starch gels, which requires starch extraction from the tubers. In situ rheology bypasses the need of starch extraction and relies on the original cell structure and complex matrix organization under stress or strain. Dynamic rheological properties of tuber from 16 accessions belonging to four yam species (Dioscorea rotundata, D. alata. D. bulbifera and D. dumetorum) were investigated for potential use as a medium throughput phenotyping screening tool that can indicate the quality of yam food products or their industrial potentials.ResultsRheographs of the tubers illustrated differences in the structure of D. bulbifera compared to other yam species. High initial storage modulus (G′) of yam parenchyma indicated tubers with strong and rigid structure which do not lose their structural integrity easily on heating. Dioscorea rotundata and D. alata varieties exhibited a lower temperature at which gelatinization took place (Tgel) equivalent to the irreversible transition during starch gelatinization (75.3 and 79.8 °C) and took shorter time (867 and 958 s, respectively) to reach the G′ maximum, compared to other species. The stress relaxation test showed that the higher the dry matter of the tubers, the higher the work to rupture the structure.ConclusionRheological characteristics G′, loss modulus (G″), swelling capacity and Tgel showed potential as suitable quality indicators for yam products. In situ rheological characterization of yam tubers could be used as an instrumental screening tool to phenotype for quality in yam products. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

show abstract

Extraction and properties of starches from the non-traditional vegetables Yam and Taro

Cited by 52 publications

References 30 publications

Mechano-Hydrolysis of Non-Conventional Substrates for Biofuel Culture Media

Mechano-Hydrolysis of Non-Conventional Substrates for Biofuel Culture Media

Exploring the potential of taro (Colocasia esculenta) starch: Recent developments in modification, health benefits, and food industry applications

In situ dynamic rheological analysis of raw yam tubers: a potential phenotyping tool for quality evaluation

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