Physicochemical characterization of flours and starches derived from selected underutilized roots and tuber crops grown in Sri Lanka

Chiranthika, N. N. G.; Chandrasekara, Ananda; Gunathilake, K.D.P.P.

doi:10.1016/j.foodhyd.2021.107272

Cited by 16 publications

(21 citation statements)

References 26 publications

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“…Starch is the major carbohydrate in roots and tubers and its content, morphology, and crystallinity patterns have been reported in many studies. [5,7,8] As expected, the starch contents of the various roots and tubers have been found to depend on species, cultivars, or varieties investigated (Table 1). The carbohydrates contents of roots and tubers may vary between 60% and 80% and these are mostly present in the form of starch.…”

Section: Introductionsupporting

confidence: 71%

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Impact of Starch Modification Processes on Resistant Starch of Root and Tuber Crops

Amonsou

2023

Starch Stärke

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Roots and tubers constitute major sources of staple foods for many people in the society. The major component of these crops is starch, which has been implicated in metabolic diseases such as diabetes, especially when consumed in refined form. Efforts to reduce the glycemic effect of starches have led to renewed interest in resistant starches. This review discusses the nature and characteristics of resistant starches in major roots and tubers and how these may be impacted by either pretreatment or starch modification processes. The most effective approaches to improve the resistant starch proportions and attenuate starch digestibility of roots and tubers have been proposed.

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Section: Introductionsupporting

confidence: 71%

“…The starch granules reportedly appeared polygonal, spherical, or round with size ranging 18–8 µm. [ 8 ] M. esculenta mostly showed irregularly shaped, spherical, or round starch granules [ 16,17 ] similar to Dioscorea . M. esculenta were mostly of A‐types polymorph.…”

Section: Microstructure Structure and Molecular Characteristics Of Rtsmentioning

confidence: 99%

Impact of Starch Modification Processes on Resistant Starch of Root and Tuber Crops

Amonsou

2023

Starch Stärke

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“…There are enormous kinds of roots and tuber crops produced globally. Nevertheless, their extensive utilization in the food industry is limited to only a small number of common types such as potato, cassava, sweet potato, yams and taro [ 121 , 122 ]. Orange-fleshed sweet potato is a biofortified variety of sweet potato that is high in β-carotene, a precursor of vitamin A and other health-promoting bioactive compounds like flavonoids, dietary fibre, vitamins and polyphenols [ 27 , 123 , 124 ].…”

Section: Flourmentioning

confidence: 99%

Implications of Blending Pulse and Wheat Flours on Rheology and Quality Characteristics of Baked Goods: A Review

Olakanmi

Jayas

Paliwal

2022

Foods

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Bread is one of the most widely consumed foods in all regions of the world. Wheat flour being its principal ingredient is a cereal crop low in protein. The protein content of a whole grain of wheat is about 12–15% and is deficit in some essential amino acids, for example, lysine. Conversely, the protein and fibre contents of legume crops are between 20 and 35% and 15 and 35%, respectively, depending on the type and cultivar of the legume. The importance of protein-rich diets for the growth and development of body organs and tissues as well as the overall functionality of the body is significant. Thus, in the last two decades, there has been a greater interest in the studies on the utilization of legumes in bread production and how the incorporation impacts the quality characteristics of the bread and the breadmaking process. The addition of plant-based protein flours has been shown to produce an improved quality characteristic, especially the nutritional quality aspect of bread. The objective of this review is to synthesize and critically investigate the body of research on the impact of adding legume flours on the rheological attributes of dough and the quality and baking characteristics of bread.

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“…The dietary fiber and protein contents tend to influence this property, as well. [52,57,58] Mahajan et al [59] mentioned that a high swelling power value indicates the presence of negative charge in starch, promoting water binding, while a low swelling power shows a stronger intermolecular binding force between starch molecules. At 95 °C, the YP starchy material swelling power increased exponentially.…”

Section: Swelling Power and Solubilitymentioning

confidence: 99%

Novel Starchy Materials Isolated from Andean Native Potatoes: Physical–Chemical and Functional Characterization and Application in Edible Film Production

Choquetico Iquiapaza,

Medrano,

Aguilar

et al. 2023

Starch Stärke

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Starchy materials are extracted from five Andean native potato varieties—Yana Puma Maqui (YP), Yana Winku (YW), Mulu Mata (MM), Qeqorani (Q), and Kuchi Aqcha (KA)—and characterized. Edible films from potato starchy materials are then produced and characterized. The YP and YW starchy materials show better antioxidant activity. The YP starchy material presents the largest particle size, the lowest starch content, and the highest amylose content, which decreases its swelling power and prevents granules from being disrupted at high temperatures. The YP starchy material films have high mechanical strength, but they are the most hydrophilic. The KA starchy material yields a gel with greater clarity and less tendency to retrograde. Because of its high amylopectin content, its films are more elongatable and less hydrophilic and have the lowest mechanical strength. The MM starchy material presents the smallest particle size, which increases its thermal stability and decreases its swelling power and amylose leaching. This starchy material yields a less soluble gel with less clarity at 25, 4, and −18 °C, and its films are the most elongatable. Meanwhile, the YW starchy material has the greatest swelling power, which results in thicker films with better mechanical properties and water resistance.

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Physicochemical characterization of flours and starches derived from selected underutilized roots and tuber crops grown in Sri Lanka

Cited by 16 publications

References 26 publications

Impact of Starch Modification Processes on Resistant Starch of Root and Tuber Crops

Impact of Starch Modification Processes on Resistant Starch of Root and Tuber Crops

Implications of Blending Pulse and Wheat Flours on Rheology and Quality Characteristics of Baked Goods: A Review

Novel Starchy Materials Isolated from Andean Native Potatoes: Physical–Chemical and Functional Characterization and Application in Edible Film Production

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