Characterization of starches from non-cereal crops cultivated in tropical America: Comparative analyses of starch behavior under different stress conditions
2000
Wheatley, C.C. | Hurtado, J.J. | Dufour, D.(CIRAD/SAR, Montpellier, (France))
Starches from 16 different non-cereal crops, grown in tropical America were studied. These crops were arracacha, arrowroot, cassava, cocoyam, mashua, oca, plantain, potato, Queensland arrowroot, swamp palm, sweetpotato, taro, ulluco, giant taro, yam, and yam bean. Starches were submitted to acid conditions (pH=2.4) and extreme temperatures (2 hr of sterilization at 121 deg C, freezing at -20 deg C followed by thawing). The syneresis and viscosity of the gels obtained were compared with those from commonly used cereal starches, i.e. maize, waxy maize, rice sorghum, and wheat, and several modified industrial starches selected for their resistance to these conditions. Starches from giant taro, swamp palm, cocoyam, Queensland arrowroot, yam, plantain, and yam bean showed the highest heat stability, and their gel viscosity increased after heat-sterilization. Seven other starches showed decreased gel viscosity. Cassava and potato starch gels were totally destroyed. Native cereal starches were highly unstable under heat, while modified industrial starches were stable. All starches evaluated showed poor resistance to the freeze-thaw treatment. However, starches from mashua, giant taro, sweetpotato and arracacha, were more resistant to syneresis than the modified industrial starches, while cereal starches were even less resistant. As with modified starches, cassava, taro, giant taro, and arracacha starch gels showed no syneresis under acid conditions and their viscosity was unaffected, even after five weeks of storage. Most cereal starches were highly syneretic under similar conditions. This study showed the great potential that certain native starches from non-cereal crops, cultivated in tropical America, have to respond to industrial demands for resistance to certain physical stresses that occur during the manufacture of new natural products. By studying the physical properties of native starches, new market opportunities can be identified for certain root and tuber crops, thus promoting renewed interset in their cultivation.
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