Gelatinization profiles of Peruvian carrot, cocoyam and potato starches as measured with Brabender Viscoamylograph, Rapid Visco-Analyzer, and Differential Scanning Calorimeter
1998
Perez, E.E. | Breene, W.M. | Bahnassey, Y.A.
The high starch content of underground storage organs of the tropical plants Peruvian carrot (Arracaccia xanthorrhiza B.) and cocoyam (Xanthosoma sagittifolium) are an unexploited source of food and industrial starches. Some of their functional properties were determined using the Brabender Viscoamylograph (BV), Rapid Visco-Analyzer (RVA) and Differential Scanning Calorimeter (DSC). BV and RVA pasting properties compared well for all three starches; gelatinization temperature ranges determined by DSC were lower than their BV and RVA counterparts. All starches formed clear pastes. The lower viscosities of Peruvian carrot and cocoyam pastes than that of potato starch suggest they might have applications in food systems requiring clarity at high solids concentrations.
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