Exploring the functionality of starches from corms and cormels of Xanthosoma sagittifolium

Abstract

Summary Xanthosoma sagittifolium, belonging to the araceas family, represents an attractive alternative as a starch source. Nevertheless, as a rhizome plant two differentiated parts could be distinguished named corms and cormels." by "However, the rhizome of Xanthosoma sagittifolium has two differentiate parts named corms and cormels of Xanthosoma. Granules morphology, composition, hydration properties, pasting/thermal behaviour, as well as gelling performance were assessed. Scanning Electron Microscopy (SEM) revealed different morphology, granules were organised as aggregates in starch isolated from corms. Corms starch displayed lower hydration properties, lower apparent viscosity during heating and cooling and higher gelatinisation temperatures than cormels starch. Gels from corms starch showed less syneresis than cormels starch, but no significant differences were observed regarding their hardness. Therefore, the part of the araceas plant from which the starch is extracted must be always defined, because significant differences in their functionality are ascribed to their morphological origin.

Use of flour from cormels of Xanthosoma sagittifolium (L.) Schott and Colocasia esculenta (L.) Schott to develop pastes foods: Physico-chemical, functional and nutritional characterization

“…Nevertheless, Calle, Benavent-Gil, Garzón, and Rosell (2019) reported significant differences between Xanthosoma spp. starches isolated from corms and cormels in terms of granule morphology, hydration properties, and pasting performance.…”

“…Water binding capacity (WBC) and water holding capacity (WHC) were analyzed according to the method described by Calle, Benavent-Gil, Garzón, and Rosell (2019). Results were expressed as grams of water retained per gram of solid.…”

Development of gluten free breads from Colocasia esculenta flour blended with hydrocolloids and enzymes

“…The Colocasia esculenta (L.) Schott (Colocasia spp.) rhizome is grown largely in Cuba for their edible corms and cormels (Calle, Benavent-Gil, Garzón, & Rosell, 2019). Its nutritional components make this material very attractive to improve the nutritional value of foods (Kaushal, Kumar, & Sharma, 2015).…”

“…Colocasia spp. flour(Calle et al, 2019) compared to other common GF flours and starches(Martínez & Gómez, 2017), might be responsible for those high values of moisture content.…”

Structural, physicochemical, textural, and thermal properties of phosphorylated chestnut starches with different degrees of substitution

“…A study suggests that pregelatinized starch overcomes the disadvantages of poor solubility and low thermal stability, and is better applied to various industrial applications (Zia‐ud‐Din, Xiong, & Fei, 2017). In addition, physically modified starch by several methods such as heat, microwave, and micronization treatment can be universally and safely employed in food, which can significantly influences and modifies the properties (e.g., sensory properties, Nutritional properties, and shelf‐life expectations) of a final product (Calle, Benavent‐Gil, Garzón, & Rosell, 2019; Molavi, Razavi, & Farhoosh, 2018). Therefore, to expand the reprocessing and utilization of Chinese chestnut and meet different industrial production needs, native CS can be modified to improve its functionality.…”