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

Abstract

The Peruvian carrot and cassava starches were processed by spray-drying and extrusion processes. The amylose content, molecular weight of amylopectin, morphology, granule size, crystalline fraction, and thermal and pasting properties were investigated and compared with those native starches. The spray-dried starches showed reduction on molecular weight of amylopectin and reduction on crystallinity. This process caused change in surface granules as folds and wrinkles, and consequence reducing in granule size, when compared to native starch. There were partial gelatinization of spray-dried starches, with the development of viscosity at room temperature. The Peruvian carrot starch was most susceptible by spray-drying process. Extruded starch showed great reduction on molecular weight and complete degradation on crystalline fraction. The surface morphology of these starches showed a melting mass, due to the fully gelatinization. With these unique properties induced by both processes, the possibilities of industrial applications of these starches are significantly increased.

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

“…As with other results, starches from the Com , Car , and YH varieties showed a similar behavior, with gelatinization temperature around 60 °C. This value agrees with previous reports for Arracacha starches ( Albano et al., 2014 ; Castanha et al., 2018 ; dos Santos et al., 2018 ; Londoño-Restrepo et al., 2018 ) Moreover, starch from the C22 variety presented a slightly higher gelatinization temperature 63.1 ± 0.3 °C (p < 0.05), a result that can be related to its highest amylose content. Starch gelatinization is a complex process that involves steps, such as water molecules penetrating the starch granule, especially the amorphous regions, and creating disruptive forces that are transmitted into the crystalline regions, and, as such, gelatinization temperature is dependent of the granule size and amylose content ( BeMiller, 2011 ; Ratnayake and Jackson, 2008 ; Wang and Copeland, 2013 ).…”

“…Arracacha or Peruvian carrot ( Arracacia xanthorriza ) is a native tuber of the Andean region in South America in countries, like Colombia, Peru, Bolivia, and Ecuador ( Castanha et al., 2018 ; Londoño-Restrepo et al., 2018 ; Lovera et al., 2017 ). Traditionally, Arracacha ranks among the main carbohydrate sources in said countries, alongside potatoes, plantains, and cassava due to its traditional use in culinary dishes( dos Santos et al., 2018 ; Gutiérrez Malaxechebarría, 2011 ; Moraes et al., 2014 ; Rocha et al., 2011 ). In recent years, interest in Arracacha has increased, especially in Colombia where crops have grown considerably, however, it is still and underused product, that could have many applications in different areas of the food industry ( Gutiérrez Malaxechebarría, 2011 ).…”

In vitro Digestibility of Starch from Ready-to-Eat Cassava and Corn Flours

“…Flours CA3, CA2, CA7, CA1 and CA8 had the sharpest peaks, i.e., the highest RC values, ranging from 34.4% to 27.9%. These values are in line with those reported for cassava raw starch [20].…”

“…The cassava flours that had the highest RC values showed the A-type diffraction pattern, with the most prominent peaks at 15, 17, 18 and 23° (2θ angle), typical of cassava starch [19,20]. Flours CA3, CA2, CA7, CA1 and CA8 had the sharpest peaks, i.e., the highest RC values, ranging from 34.4% to 27.9%.…”

Study on quality characteristics of cassava flour and cassava flour short biscuits

“…Pasting properties of cassava flour samples were determined using the modified methods of Santos et al (2018) and Kim, Woo, and Chung (2018). stirring.…”