Morphological, technological and nutritional properties of flours and starches from mashua (Tropaeolum tuberosum) and melloco (Ullucus tuberosus) cultivated in Ecuador
2019
Pacheco, M. Teresa | Moreno, F. Javier | Moreno, Rodrigo | Villamiel, Mar | Hernández-Hernández, Oswaldo | Ministerio de Economía y Competitividad (España) | Comunidad de Madrid | Secretaría de Educación Superior, Ciencia, Tecnología e Innovación (Ecuador)
Morphological, technological and nutritional analyses were done in two scarcely studied starches from Andean tubers (mashua and melloco). The low sedimentation values, and the high zeta potential of mashua and melloco starches in cold dispersions, as consequence of their electronegativity, indicated a better behaviour as stabilizer than potato starch. During heating, mashua and melloco starches presented much higher viscosity than potato starch, associated with their higher average particle size and greater amylose content. DSC and TGA analyses indicated that melloco starch had the highest gelatinization enthalpy ΔH (12.32 J g) and degradation temperature (270 °C), in comparison with potato starch, which are indicators of a better thermal resistance. Consequently, extracted mashua and melloco starches could be excellent and cost-effective thickening or gelling agents in both foods and a wide range of biomaterials. Mashua and melloco starches exhibited a digestion rate close to 80%, which agreed with the low resistant starch content.
Afficher plus [+] Moins [-]The authors are grateful for the financing of MINECO-Spain (AGL2014-53445-R), the Community of Madrid (ALIBIRD-CM S-2013/ABI-272), the support of the National Secretary of Higher Education, Science, Technology and Innovation of Ecuador (SENESCYT), and the collaboration of Nerea Muñoz (CIAL, CSIC-UAM) and Sergey Gorbatov (Vrije Universiteit Amsterdam).
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