The physical-chemical, thermal and rheological properties of starches isolated from four commercial potato cultivars (Colparina, Huayro, Canchan and Yungay) were evaluated and characterized. The starches presented ovoid and spherical... more
The physical-chemical, thermal and rheological properties of starches isolated from four commercial potato cultivars (Colparina, Huayro, Canchan and Yungay) were evaluated and characterized. The starches presented ovoid and spherical shapes, with average size from 20.08 ± 2.48 to 25.33 ± 6.54 μm and B-type granules, with amylose content from 15.49 ± 2.02 to 32.10 ± 0.14% and relative crystallinity, between 34.6 and 37.3%. The rheological properties measured using a dynamic rheometer, showed predominance storage module (G') on the loss module (G'') during the frequency range (0.01-3.20 Hz) studied, which would classify them as weak gels. The starches presented low syneresis, high clarity, pasting temperature from 65.70 ± 0.31 °C to 67.70 ± 0.23 °C, gelatinization start temperature (To); peak temperature (Tp); gelatinization final temperature (Tf) and gelatinization enthalpy (ΔH) values between 57.90 ± 0.24 and 62.23 ± 0.17 °C; 61.18 ± 0.01 and 64.85 ± 0.01 °C; 65.5 ± 0.31 and 68.34 ± 0.29 °C; 11.49 ± 0.8 and 15.43 ± 0.51 J/g, respectively. The starches evaluated had suitable properties to be used as ingredients in specific foods to improve their textural characteristics.
ABSTRACT: Chemical and physical properties of taro Colocasia esculenta (L.) Schott flour extracted from different-sized taro corms cultivated in 4 different regions of Thailand were investigated. Taro chips were composed of 84.6 – 91.5 g... more
ABSTRACT: Chemical and physical properties of taro Colocasia esculenta (L.) Schott flour extracted from different-sized taro corms cultivated in 4 different regions of Thailand were investigated. Taro chips were composed of 84.6 – 91.5 g carbohydrates/100 g flour, 5.1 – 8.7 g protein/100 g flour, 1.1-3.2 g fiber/100 g flour, 2.0 – 5.0 g ash/100 g flour, 0.4 – 0.9 g fat/100 g flour, and 317.0 – 435.8 mg calcium oxalate /100 g flour. The carbohydrate content of taro was not affected by corm size, but by cultivating location. An extraction using 0.05 % (w/v) sodium hydroxide yielded purified taro flour (PTF) with lower protein content, compared with the water extraction method. PTF contained 96.9 – 98.2 g carbohydrates/100 g flour, 0.7 – 1.9 g protein/100 g flour, 0.1 – 0.3 g fat/100 g flour, 0.1 – 0.9 g fiber/100 g flour, 0.1 – 0.4 g ash/100 g flour, and 182.0 – 200.1 mg calcium oxalate /100 g flour. All PTFs had 18.8 – 22.4 % amylose, with an average degree of polymerization of 195 –...
Chemical and physical properties of taro Colocasia esculenta (L.) Schott flour extracted from different-sized taro corms cultivated in 4 different regions of Thailand were investigated. Taro chips were composed of 84.6 - 91.5 g... more
Chemical and physical properties of taro Colocasia esculenta (L.) Schott flour extracted from different-sized taro corms cultivated in 4 different regions of Thailand were investigated. Taro chips were composed of 84.6 - 91.5 g carbohydrates/100 g flour, 5.1 - 8.7 g protein/100 g flour, 1.1-3.2 g fiber/100 g flour, 2.0 - 5.0 g ash/100 g flour, 0.4 - 0.9 g fat/100 g flour, and 317.0 - 435.8 mg calcium oxalate /100 g flour. The carbohydrate content of taro was not affected by corm size, but by cultivating location. An extraction using 0.05% (w/v) sodium hydroxide yielded purified taro flour (PTF) with lower protein content, compared with the water extraction method. PTF contained 96.9 - 98.2 g carbohydrates/100 g flour, 0.7 - 1.9 g protein/100 g flour, 0.1 - 0.3 g fat/100 g flour, 0.1 - 0.9 g fiber/100 g flour, 0.1 - 0.4 g ash/100 g flour, and 182.0 - 200.1 mg calcium oxalate /100 g flour. All PTFs had 18.8 - 22.4 % amylose, with an average degree of polymerization of 195 - 238. The s...
