Effects of mucilage on the thermal and pasting properties of yam, taro, and sweet potato starches

Structure, properties, and applications of aroid starch

“…sagittifolium were noted, and C. esculenta had lower values of both swelling power and solubility than X. sagittifolium (Falade & Okafor, 2013). Comparison with other starches showed that, swelling factor and amylose leaching of X. sagittifolium starch were lower than those of potato and cassava (Gunaratne & Hoover, 2002); swelling power of C. esculenta was higher than that of yam (D. alata) starch and lower than that of sweetpotato starch (Huang et al, 2010); swelling power and solubility of X. sagittifolium starch were higher than that of sweetpotato , starch of C. esculenta had lower swelling and solubilization rates and higher relaxation temperature (relaxation temperature defined as the temperature where the swelling and solubility of starch start to increase significantly) than cassava starch (Nwokocha, Aviara, Senan, & Williams, 2009). These comparative studies usually employed limited numbers (e.g., 1e2) of genotypes, and thus may not be representative.…”

“…Starches of C. esculenta and X. sagittifolium had higher gelatinization temperatures than cassava and sweetpotato starches (Huang et al, 2010;P erez et al, 2005). Starch of C. esculenta had the highest T o and T p among diverse tuber and root starches (Wickramasinghe, Takigawa, Matsuura-Endo, Yamauchi, & Noda, 2009).…”

“…Gelatinization of aroid starches was compared with other starches (Gunaratne & Hoover, 2002;Huang et al, 2010;P erez et al, 2005;Perez-Rea et al, 2013;Sugimoto et al, 1986). Starches of C. esculenta and X. sagittifolium had higher gelatinization temperatures than cassava and sweetpotato starches (Huang et al, 2010;P erez et al, 2005).…”

“…3a and b) can be rich in starch and non-starch polysaccharides. The latter may serve as dietary fibers which may not only have some favorable effects on food texture, and also may convey nutritional benefits such as cancer prevention through absorbing carcinogens (Harris, Ferguson, Roberton, McKenzie, & White, 1992;Huang, Lai, Chen, Liu, & Wang, 2010;Jiang, Ramsden, & Corke, 1997;Nguimbou et al, 2014). The major component of the corms is starch which may amount over 85% of total dry matter Lebot, Champagne, Malapa, & Shiley, 2009Lu, Chen, Lin, & Chang, 2005).…”

Effect of sucrose fatty acid esters with different hydrophilic-lipophilic balance values on pasting and rheological properties of waxy rice flour

“…Compared with normal rice, it contains very low amount of amylose, which contributes to its sticky and moist texture when cooked (1). Because of its special chemical composition and physical properties, waxy rice is regarded as one of the most important component of making traditional Chinese foods, such as rice cakes, gnocchi, and rice dumpling (2). However, during the storage of these waxy rice starch-based foods, the retrogradation of starch leads to an increase in hardness and roughness in product texture and makes it easy to be attacked by enzymes (3).…”