Peruvian carrot (Arracacia xanthorrhiza Bancroft) as raw material for producing special native starches

Abstract

The use of natural starches in food or non-food industries is difficult, as there are no starches with essential properties for a particular application. Thus, it is important to identify different alternative starch sources with wide variability in starch properties. The aim of this study was to evaluate roots production and starch properties of Peruvian carrot genotypes [BGH clones (4560, 5741, 5744, 5746, 5747, 6414, 6513, 6525, 7609) and "Amarela de Senador Amaral" cultivar] growing in Brazil. The experimental design was randomized complete block design with four replications. After eight-month growing of Peruvian carrot plants, roots were collected and the total production of roots, and their dry matter and starches contents were analyzed. The roots were processed for starch extraction. Starches were evaluated for phosphorus and amylose contents as well as for thermal and pasting properties. Results showed differences for all parameters analyzed for roots and starches between materials. Peruvian carrot starches presented varied chemical, thermal and pasting properties which can be exploited by food industry as native starches.

Spray-drying and extrusion processes: Effects on morphology and physicochemical characteristics of starches isolated from Peruvian carrot and cassava

“…Peruvian carrot (Arracacia xanthorrhiza) is a crop grown on a large scale in South America. The high starch content of this root, which ranges between 20 and 25% (wet basis), and the relatively high agronomic yields achieved under low technology field conditions [13] make it suitable as a potential starch source for large scale uses [14,15]. The characteristics of Peruvian carrot starch include low amylose content and gelatinization temperature, and low levels of setback and syneresis.…”