Caracterização física e química de clones de ariá (Calathea allouia)

Marques, Chelzea Mara Mota Cabral; Filho, Danilo Fernandes Silva; Blind, Ariel Dotto; Costa, Herodilson Guimaraes; Figueiredo, Jose Nilton Rodrigues; Lima, Edimilson Barbosa; Batista, Manoel Ronaldo Aguiar; Machado, Francisco Manoares

doi:10.34115/basrv3n5-010

Cited by 6 publications

(10 citation statements)

References 2 publications

(3 reference statements)

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“…Regarding the mineral content present in C. allouia tubers, potassium is the major mineral and represents more than 95% of mineral fraction, followed by calcium (2.7%) and magnesium (1.9%). These results were similar to those reported in other research for C. allouia (Marques et al, 2019; Teixeira et al, 2016). A similar mineral profile was also observed for other tubers, such as sweet potato (Kourouma et al, 2019) and cassava (Charles et al, 2005).…”

Section: Resultssupporting

confidence: 93%

“…The crude protein content was within the range observed (0.53%–1.07%) by Marques et al (2019), in clones of C. allouia , but much lower than the value observed (4.55%) by Minh (2018). Although the crude protein content in C. allouia tubers was low, Martin and Cabanillas (1976) reported that the amino acid profile of this tuber is balanced, with 18 types of amino acids, with glutamic acid being the major one followed by aspartic acid and leucine.…”

Section: Resultssupporting

confidence: 72%

“…The total dietary fibers were constituted for insoluble (68%) and soluble (32%) dietary fibers, and the total sugars were constituted for non-reducing (55%) and reducing (45%) sugars. Based on the total crude protein content (0.75 g/100 g), crude fat (0.05 g/100 g), and carbohydrates (sugars + starch) (23.51 g/100 g), C. allouia tubers presented a total energetic value (TEV) of 97.5 kcal/100 g, which was higher than the value observed (62.2 kcal/100 g) by Marques et al (2019).…”

Section: Chemical Composition Of C Allouia Tubersmentioning

confidence: 66%

“…A similar mineral profile was also observed for other tubers, such as sweet potato (Kourouma et al, 2019) and cassava (Charles et al, 2005). The mineral profile highlighted the nutritional relevance of C. allouia tubers, since the predominant minerals are related to vital functions in the human body, such as the formation of the sodium and potassium pump, responsible for the contraction of the heart and skeletal muscles, and metabolism of protein and carbohydrate synthesis combined with the structuring functions of calcium, in the formation and maintenance of bone structures (FAO, 2013; Marques et al, 2019).…”

Section: Resultsmentioning

confidence: 99%

“…Recent studies regarding the application of C. allouia tubers and its native starch can be found in the literature (Gutiérrez, 2017; Gutiérrez et al, 2018; Minh, 2018; Oh et al, 2008; Seho et al, 2019; Teixeira et al, 2016). However, studies reporting the chemical characterization and technological properties of C. allouia tubers and its starch are still scarce (Marques et al, 2019; Martin & Cabanillas, 1976; Varejão et al, 1988).…”

Section: Introductionmentioning

confidence: 99%

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Physicochemical and morphological properties of the non‐conventional Calathea allouia starch

Martins

Santos

Chisté

et al. 2022

Food Processing Preservation

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Physicochemical and morphological properties of the isolated starch of Calathea allouia were determined. Starch (20.71 g/100 g wet basis, wb) was the major constituent of C. allouia tubers, followed by dietary fibers (3.38 g/100 g wb) and sugars (2.80 g/100 g wb), and potassium was the major mineral (95% of mineral fraction). The amylose content (27.85 g/100 g starch) found in the starch allows it to be classified as a normal amylose starch, which exhibited A‐type diffraction and typical birefringence patterns. The starch granules were oval‐shaped (varying from 6.7 to 23.4 μm size), with no spongy surfaces and cracks that assures high stability during storage. Moreover, the starch presented high gelatinization (85.9°C) and pasting (87.4°C) temperatures and low gelatinization enthalpy (11.2 J/g). Starch exhibited type II isotherms and low hygroscopicity when compared to other starches and GAB model described with excellent accuracy the sorption isotherms. Novelty Impact Statement Calathea allouia tubers are promising sources of a non‐conventional starch to be applied in industrial segments that require starches with high thermal, structural, and paste stability.

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