Propriétés physico-chimiques de l'amidon de gingembre (Zingiber officinale roscoe) de Côte d'Ivoire
2004
Coulibaly, A. | Tetchi, FA. | Amani, NGG.
Physico-chemical Properties of Starch from Ginger Rhizome (Zingiber officinale roscoe) of Ivory Coast. The ginger or rhizome of Zingiber officinale roscoe is one of spice valued for its characteristic aroma and pungency. It grows in tropical region, specially in south and east part of Asia. That spice in commercialised in dry form. In Ivory Coast, the ginger is often consumed in the form of drink commonly called "Gnamakoudji". In order to increase the value of ginger, studies about the physico-chemical and functional properties of ginger starch have been investigated. Its amylose, ash, lipid and protein content are respectively 28.3%, 0.14%, 0.12% and 0.18%. The granule size is between 6.43 and 38.56 μm. Native ginger starch shows a very low sensitiveness to snail's digestive sap, on the other hand, gelatinized starch is very sensitive. Acid hydrolysis gave two phases: a fast one during the first fortnight and a slow one beyond. The swelling and solubility study has revolted a weak swelling power and a low solubility in water. The thermogram showed a high gelatinization temperature in order of 83.2 °C and a gelatinization enthalpy of 14.65 J/g. Retrogradation study reveals that starch retrogrades at the end of two days and at J0, syneresis is 44% and clarity is 11.5%.
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