Evaluation of the functional properties of promising Dioscorea trifida L. waxy starches for food innovation
Few natural waxy starches are offered to the industry demand. Therefore, the morphological, physical, and chemical characteristics of “Mapuey” waxy starch were assessed. Amylose contents of starches isolated from Dioscorea trifida L. (“Mapuey”) landraces cultivated in the Amazons of Venezuela were l...
| Main Authors: | , , , , , , |
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| Format: | Journal Article |
| Language: | Inglés |
| Published: |
Hindawi Limited
2011
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| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/42834 |
| _version_ | 1855521854305861632 |
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| author | Pérez, E. Rolland Sabaté, Agnès Gilbert, O. Segovia, X Sánchez, T. Reynes, M Dufour, D.L. |
| author_browse | Dufour, D.L. Gilbert, O. Pérez, E. Reynes, M Rolland Sabaté, Agnès Segovia, X Sánchez, T. |
| author_facet | Pérez, E. Rolland Sabaté, Agnès Gilbert, O. Segovia, X Sánchez, T. Reynes, M Dufour, D.L. |
| author_sort | Pérez, E. |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | Few natural waxy starches are offered to the industry demand. Therefore, the morphological, physical, and chemical characteristics of “Mapuey” waxy starch were assessed. Amylose contents of starches isolated from Dioscorea trifida L. (“Mapuey”) landraces cultivated in the Amazons of Venezuela were lower (<8.1%) than commercial Mapuey starch (>8.7%). DSC onset gelatinization temperatures varied from 71.1 to 73.2°C. All starches exhibited B-type patterns, with degrees of crystallinity varying from 28% to 33%. The highest crystallinity was found for the starches exhibiting the highest amylose content. At 90°C, solubility and swelling power varied from 2.3 to 4.3% and 20.9 to 32.8%, respectively. Gel clarity was variable from 20.8 to 62.1%. A 5% starch suspension induced a high RVA peak viscosity between 1667 and 2037?cP. This natural waxy yam resource is a promising ingredient for food industry. |
| format | Journal Article |
| id | CGSpace42834 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2011 |
| publishDateRange | 2011 |
| publishDateSort | 2011 |
| publisher | Hindawi Limited |
| publisherStr | Hindawi Limited |
| record_format | dspace |
| spelling | CGSpace428342024-08-27T10:35:34Z Evaluation of the functional properties of promising Dioscorea trifida L. waxy starches for food innovation Pérez, E. Rolland Sabaté, Agnès Gilbert, O. Segovia, X Sánchez, T. Reynes, M Dufour, D.L. dioscorea trifida tubers carbohydrates amylose starch tubérculos ñames dioscorea hidratos de carbono amilosa almidón Few natural waxy starches are offered to the industry demand. Therefore, the morphological, physical, and chemical characteristics of “Mapuey” waxy starch were assessed. Amylose contents of starches isolated from Dioscorea trifida L. (“Mapuey”) landraces cultivated in the Amazons of Venezuela were lower (<8.1%) than commercial Mapuey starch (>8.7%). DSC onset gelatinization temperatures varied from 71.1 to 73.2°C. All starches exhibited B-type patterns, with degrees of crystallinity varying from 28% to 33%. The highest crystallinity was found for the starches exhibiting the highest amylose content. At 90°C, solubility and swelling power varied from 2.3 to 4.3% and 20.9 to 32.8%, respectively. Gel clarity was variable from 20.8 to 62.1%. A 5% starch suspension induced a high RVA peak viscosity between 1667 and 2037?cP. This natural waxy yam resource is a promising ingredient for food industry. 2011-11-30 2014-09-24T07:58:38Z 2014-09-24T07:58:38Z Journal Article https://hdl.handle.net/10568/42834 en Open Access Hindawi Limited |
| spellingShingle | dioscorea trifida tubers carbohydrates amylose starch tubérculos ñames dioscorea hidratos de carbono amilosa almidón Pérez, E. Rolland Sabaté, Agnès Gilbert, O. Segovia, X Sánchez, T. Reynes, M Dufour, D.L. Evaluation of the functional properties of promising Dioscorea trifida L. waxy starches for food innovation |
| title | Evaluation of the functional properties of promising Dioscorea trifida L. waxy starches for food innovation |
| title_full | Evaluation of the functional properties of promising Dioscorea trifida L. waxy starches for food innovation |
| title_fullStr | Evaluation of the functional properties of promising Dioscorea trifida L. waxy starches for food innovation |
| title_full_unstemmed | Evaluation of the functional properties of promising Dioscorea trifida L. waxy starches for food innovation |
| title_short | Evaluation of the functional properties of promising Dioscorea trifida L. waxy starches for food innovation |
| title_sort | evaluation of the functional properties of promising dioscorea trifida l waxy starches for food innovation |
| topic | dioscorea trifida tubers carbohydrates amylose starch tubérculos ñames dioscorea hidratos de carbono amilosa almidón |
| url | https://hdl.handle.net/10568/42834 |
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