Physical–chemical, thermal, and functional propertiesof achira (canna indica l.) flour and starch fromdifferent geographical origin
Margarita M. Andrade-Mahecha, Delia R. Tapia-Blacido, Florencia C. Menegall
ARTIGO
Inglês
Achira (Canna indica L.) is a plant native to the Andes in South America, a starchy source, and its cultivation has expanded to different tropical countries, like Brazil. In order to evaluate the potential of this species, starch and flours with different particle size were obtained from Brazilian...
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Achira (Canna indica L.) is a plant native to the Andes in South America, a starchy source, and its cultivation has expanded to different tropical countries, like Brazil. In order to evaluate the potential of this species, starch and flours with different particle size were obtained from Brazilian achira rhizomes. Proximal analyses, size distribution, SEM, swelling power, solubility, DSC, XRD analysis, and FTIR were performed for characterization of these materials. Flours showed high dietary fiber content (16.5–32.2% db) and high concentration of starch in the case of the smaller particle size fraction. Significant differences in protein and starch content, swelling power, solubility, and thermal properties were observed between the Brazilian and the Colombian starch. All the studied materials displayed the B‐type XRD pattern with relative crystallinity of 20.1% for the flour and between 27.0 and 28.0% for the starches. Results showed that the starch and flour produced from achira rhizomes have great technological potential for use as functional ingredient in the food industry
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Physical–chemical, thermal, and functional propertiesof achira (canna indica l.) flour and starch fromdifferent geographical origin
Margarita M. Andrade-Mahecha, Delia R. Tapia-Blacido, Florencia C. Menegall
Physical–chemical, thermal, and functional propertiesof achira (canna indica l.) flour and starch fromdifferent geographical origin
Margarita M. Andrade-Mahecha, Delia R. Tapia-Blacido, Florencia C. Menegall
Fontes
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Starch Vol. 64, no. 5 (May, 2012), p. 348-358 |