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: Repositório Institucional da UFLA
Texto Completo: http://repositorio.ufla.br/jspui/handle/1/31597
Resumo: 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.GelatinizationAmiloseGelatinizaçãoThe 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 Polímeros2018-11-05T15:47:19Z2018-11-05T15:47:19Z2017-04info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfANDRADE, L. A.; BARBOSA, N. A.; PEREIRA, J. Extraction and properties of starches from the non-traditional vegetables Yam and Taro. Polímeros, São Carlos, v. 27, n. 2, p. 151-157, Apr./June 2017.http://repositorio.ufla.br/jspui/handle/1/31597Polímerosreponame:Repositório Institucional da UFLAinstname:Universidade Federal de Lavras (UFLA)instacron:UFLAhttp://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessAndrade, Luan AlbertoBarbosa, Natália AlvesPereira, Joelmaeng2018-11-05T15:47:20Zoai:localhost:1/31597Repositório InstitucionalPUBhttp://repositorio.ufla.br/oai/requestnivaldo@ufla.br || repositorio.biblioteca@ufla.bropendoar:2018-11-05T15:47:20Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)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.
Gelatinization
Amilose
Gelatinização
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.
Gelatinization
Amilose
Gelatinização
topic Amylose
Colocasia esculenta
Dioscorea sp.
Gelatinization
Amilose
Gelatinização
description 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 2017-04
2018-11-05T15:47:19Z
2018-11-05T15:47:19Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv ANDRADE, L. A.; BARBOSA, N. A.; PEREIRA, J. Extraction and properties of starches from the non-traditional vegetables Yam and Taro. Polímeros, São Carlos, v. 27, n. 2, p. 151-157, Apr./June 2017.
http://repositorio.ufla.br/jspui/handle/1/31597
identifier_str_mv ANDRADE, L. A.; BARBOSA, N. A.; PEREIRA, J. Extraction and properties of starches from the non-traditional vegetables Yam and Taro. Polímeros, São Carlos, v. 27, n. 2, p. 151-157, Apr./June 2017.
url http://repositorio.ufla.br/jspui/handle/1/31597
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv http://creativecommons.org/licenses/by/4.0/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
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
reponame:Repositório Institucional da UFLA
instname:Universidade Federal de Lavras (UFLA)
instacron:UFLA
instname_str Universidade Federal de Lavras (UFLA)
instacron_str UFLA
institution UFLA
reponame_str Repositório Institucional da UFLA
collection Repositório Institucional da UFLA
repository.name.fl_str_mv Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)
repository.mail.fl_str_mv nivaldo@ufla.br || repositorio.biblioteca@ufla.br
_version_ 1815439023206825984

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