Extraction and properties of starches from the non-traditional vegetables Yam and Taro
Abstract The objective of this study was to assess the chemical, physical, morphological, crystalline and thermal properties of starch from two non-traditional vegetables, yam and taro. The analyses included proximate composition percent, amylose and mineral content, water absorption capacity, absol...
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doaj-f73b630afc374f3693a23396d932e55e2020-11-24T22:38:19ZengAssociação Brasileira de PolímerosPolímeros1678-5169010.1590/0104-1428.04216S0104-14282017005005109Extraction and properties of starches from the non-traditional vegetables Yam and TaroLuan Alberto AndradeNatália Alves BarbosaJoelma PereiraAbstract The objective of this study was to assess the chemical, physical, morphological, crystalline and thermal properties of starch from two non-traditional vegetables, yam and taro. The analyses included proximate composition percent, amylose and mineral content, water absorption capacity, absolute density, morphological properties, X-ray diffractometry, thermal properties, pasting properties and infrared spectrum. The extracted starch exhibited a high purity level with low lipid, fiber and ash contents. The electron micrographs suggested that the taro starch granules were smaller than the yam starch granules. The results for the experimental conditions used in this study indicated that the studied starches differed, especially the amylose content, granule size and crystallinity degree and the pattern of the starches. Due to the high amylose content of yam starch, this type of starch can be used for film preparation, whereas the taro starch can be used as a fat substitute due to its small granule size.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0104-14282017005005109&lng=en&tlng=enamylosecolocasia esculentadioscorea sp.FTIRgelatinization |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Luan Alberto Andrade Natália Alves Barbosa Joelma Pereira |
spellingShingle |
Luan Alberto Andrade Natália Alves Barbosa Joelma Pereira Extraction and properties of starches from the non-traditional vegetables Yam and Taro Polímeros amylose colocasia esculenta dioscorea sp. FTIR gelatinization |
author_facet |
Luan Alberto Andrade Natália Alves Barbosa Joelma Pereira |
author_sort |
Luan Alberto Andrade |
title |
Extraction and properties of starches from the non-traditional vegetables Yam and Taro |
title_short |
Extraction and properties of starches from the non-traditional vegetables Yam and Taro |
title_full |
Extraction and properties of starches from the non-traditional vegetables Yam and Taro |
title_fullStr |
Extraction and properties of starches from the non-traditional vegetables Yam and Taro |
title_full_unstemmed |
Extraction and properties of starches from the non-traditional vegetables Yam and Taro |
title_sort |
extraction and properties of starches from the non-traditional vegetables yam and taro |
publisher |
Associação Brasileira de Polímeros |
series |
Polímeros |
issn |
1678-5169 |
description |
Abstract The objective of this study was to assess the chemical, physical, morphological, crystalline and thermal properties of starch from two non-traditional vegetables, yam and taro. The analyses included proximate composition percent, amylose and mineral content, water absorption capacity, absolute density, morphological properties, X-ray diffractometry, thermal properties, pasting properties and infrared spectrum. The extracted starch exhibited a high purity level with low lipid, fiber and ash contents. The electron micrographs suggested that the taro starch granules were smaller than the yam starch granules. The results for the experimental conditions used in this study indicated that the studied starches differed, especially the amylose content, granule size and crystallinity degree and the pattern of the starches. Due to the high amylose content of yam starch, this type of starch can be used for film preparation, whereas the taro starch can be used as a fat substitute due to its small granule size. |
topic |
amylose colocasia esculenta dioscorea sp. FTIR gelatinization |
url |
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0104-14282017005005109&lng=en&tlng=en |
work_keys_str_mv |
AT luanalbertoandrade extractionandpropertiesofstarchesfromthenontraditionalvegetablesyamandtaro AT nataliaalvesbarbosa extractionandpropertiesofstarchesfromthenontraditionalvegetablesyamandtaro AT joelmapereira extractionandpropertiesofstarchesfromthenontraditionalvegetablesyamandtaro |
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