Extraction and properties of starches from the non-traditional vegetables Yam and Taro

Detalhes bibliográficos
Autor(a) principal: Andrade,Luan Alberto
Data de Publicação: 2017
Outros Autores: Barbosa,Natália Alves, Pereira,Joelma
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Polímeros (São Carlos. Online)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0104-14282017000200151
Resumo: 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.
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spelling Extraction and properties of starches from the non-traditional vegetables Yam and Taroamylosecolocasia esculentadioscorea sp.FTIRgelatinizationAbstract 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.Associação Brasileira de Polímeros2017-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0104-14282017000200151Polímeros v.27 n.2 2017reponame:Polímeros (São Carlos. Online)instname:Associação Brasileira de Polímeros (ABPol)instacron:ABPO10.1590/0104-1428.04216info:eu-repo/semantics/openAccessAndrade,Luan AlbertoBarbosa,Natália AlvesPereira,Joelmaeng2017-08-04T00:00:00Zoai:scielo:S0104-14282017000200151Revistahttp://www.scielo.br/pohttps://old.scielo.br/oai/scielo-oai.php||revista@abpol.org.br1678-51690104-1428opendoar:2017-08-04T00:00Polímeros (São Carlos. Online) - Associação Brasileira de Polímeros (ABPol)false
dc.title.none.fl_str_mv Extraction and properties of starches from the non-traditional vegetables Yam and Taro
title Extraction and properties of starches from the non-traditional vegetables Yam and Taro
spellingShingle Extraction and properties of starches from the non-traditional vegetables Yam and Taro
Andrade,Luan Alberto
amylose
colocasia esculenta
dioscorea sp.
FTIR
gelatinization
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
author Andrade,Luan Alberto
author_facet Andrade,Luan Alberto
Barbosa,Natália Alves
Pereira,Joelma
author_role author
author2 Barbosa,Natália Alves
Pereira,Joelma
author2_role author
author
dc.contributor.author.fl_str_mv Andrade,Luan Alberto
Barbosa,Natália Alves
Pereira,Joelma
dc.subject.por.fl_str_mv amylose
colocasia esculenta
dioscorea sp.
FTIR
gelatinization
topic amylose
colocasia esculenta
dioscorea sp.
FTIR
gelatinization
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.
publishDate 2017
dc.date.none.fl_str_mv 2017-06-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0104-14282017000200151
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0104-14282017000200151
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/0104-1428.04216
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Associação Brasileira de Polímeros
publisher.none.fl_str_mv Associação Brasileira de Polímeros
dc.source.none.fl_str_mv Polímeros v.27 n.2 2017
reponame:Polímeros (São Carlos. Online)
instname:Associação Brasileira de Polímeros (ABPol)
instacron:ABPO
instname_str Associação Brasileira de Polímeros (ABPol)
instacron_str ABPO
institution ABPO
reponame_str Polímeros (São Carlos. Online)
collection Polímeros (São Carlos. Online)
repository.name.fl_str_mv Polímeros (São Carlos. Online) - Associação Brasileira de Polímeros (ABPol)
repository.mail.fl_str_mv ||revista@abpol.org.br
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