Abstract
ABSTRACT Arrowroot is a plant originated in Latin America that has aroused interest in the food industry due to its high starch content, with differentiated characteristics and high commercial value. However, information on the management of arrowroot are scarce, precluding its commercial competition with other similar species, being necessary further studies with the crop. Thus, the objective of the present study was to characterize extracted starch from arrowroot grown under different agronomic management. Three agronomic factors were studied: planting systems (PS), forms of water management (WM) and planting density (PD). The experimental analyses were performed in a completely randomized design (CRD) with three replicates, being evaluated the extraction yield, percent composition, quantity of starch, pH, titratable acidity, swelling power, solubility and electron microscopy analysis. In general, the analyzed extracted starches deriving from different agronomic treatments have low crude fiber, besides typical characteristics of arrowroot extracted starch such as texture, color, shape and size of granules, without any other apparent particle than the starch itself, indicating extraction efficiency. However, the planting density may have contributed to influence some parameters of the chemical composition of the extracted starch, such as the content of starch, ash, ether extract, protein and carbohydrate fraction.
Highlights
Starch is an amylaceous produce extricated from edible parts of plants, such as tubers, roots and rhizomes
For the amount pure of starch, there was a combined effect of the three analyzed factors (WM x planting systems (PS) x planting density (PD)), according to Table 1
Regardless of the adopted management, the amount average of pure starch in the starch from the arrowroot, between treatments, was 85.27 (± 4.00) g 100 g-1, corroborating with the results presented by Leonel et al (2002) of 84.30 g 100 g-1 and Ferrari et al (2005) with 84.95 g 100 g-1 which studied arrowroot starch (Table 3)
Summary
Starch is an amylaceous produce extricated from edible parts of plants, such as tubers, roots and rhizomes. The species is attracting interests from the industries that produce starch in Brazil due to reports of differentiated properties of this starch in bakery products, being used as food for children, elderly or patients with intestinal disorders due to its high digestibility. It has been a potential dietary solution for special diets, e.g., for people with celiac disease (Madhava et al, 2012; Dorta Villegas & Pérez, 2014)
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