Abstract
Abstract: The objective of this work was to characterize the starch of Xanthosoma riedelianum, commonly known as “mangarito” in Brazil, and to evaluate its properties for the food industry. The starch was characterized as to its morphology and its thermal and technological properties. Morphology was evaluated by the analysis of granule size distribution, scanning electron microscopy, and X-ray diffraction. The thermal properties were examined by determining the initial, peak, and conclusion gelatinization temperatures, whereas the technological properties were obtained by analyzing viscosity, swelling power, solubility index, paste clarity, and syneresis. Although the extraction of X. riedelianum starch showed a low yield, the species is a source of starch with a high sticking temperature, mechanical stirring resistance, tendency to retrograde, and final viscosity. Therefore, this starch is ideal for products that require high viscosity, such as pie fillings, puddings, children’s foods, and bakery products, and its paste, which is opaque and viscous, can also be used in the formulation of broths.
Highlights
Starches have been modified by the food industry through costly processes – chemical, physical, or enzymatic, for example – that alter their typical properties (Lewicka et al, 2015)
The objective of this work was to characterize the starch of Xanthosoma riedelianum, commonly known as “mangarito” in Brazil, and to evaluate its properties for the food industry
The starch extraction yield of X. riedelianum was 7.89%, similar to that of 6.61 to 11.81% found for arrowroot (Maranta arundinacea L.), a rhizomatous species known as an unconventional vegetable (Souza et al, 2019)
Summary
Starches have been modified by the food industry through costly processes – chemical, physical, or enzymatic, for example – that alter their typical properties (Lewicka et al, 2015). Xanthosoma riedelianum (Schott) Schott, commonly known in Brazil as “mangarito”, is an example of a species that stands out nutritionally as a highly energetic source of starch, with 95.19 g 100 g-1 starch stored in its rhizomes (Ávila et al, 2012). The starch from this species has a caloric index of approximately 100 kcal 100 g-1, a dry matter content between 17 and 20%, and a protein content from 3.0 to 3.5% (Ávila et al, 2012; Madeira et al, 2015). Incipient studies on X. riedelianum should focus on its increased productivity and commercial quality (Madeira et al, 2015)
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