Isolation and Physico‐chemical Properties of Starch Extracted from Yam, Elephant (Amorphophallus campanulatus)

Wankhede, D. B.; Sajjan, S. Umadevi

doi:10.1002/star.19810330503

Cited by 12 publications

(3 citation statements)

References 13 publications

(1 reference statement)

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“…Studies on X. sagittifolium starch have been rather sporadic as only limited genotypes (1e2) were tested. There was only one single study on A. paeoniifolius starch (Wankhede & Sajjan, 1981).…”

Section: Gelatinization By Dsc Khsm and Ppgmentioning

confidence: 98%

Structure, properties, and applications of aroid starch

Zhu

2016

Food Hydrocolloids

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Section: Gelatinization By Dsc Khsm and Ppgmentioning

confidence: 98%

Structure, properties, and applications of aroid starch

Zhu

2016

Food Hydrocolloids

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“…Considerable variation in moisture content among tuber starches has been reported by several workers as evident from the values in Tab. [28] 0.58 [28] 0.088 [35], 0.1 [28] 0.045 [35] Canna edulis 11.0 [29] 0.061 [29] 0.30 [29] 0.01 [29], 0.05-0.08 [66] D. alata 13 [67] during the dry season illustrating the effect of environment on the moisture content. Climatic factors also play a part in deciding the moisture content.…”

Section: Moisture Contentmentioning

confidence: 99%

Physicochemical and Functional Properties of Tropical Tuber Starches: A Review

2002

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The tropical tuber crops contain starch as the major component and thus act as important source of starch. Except cassava and to a smaller extent sweet potato, starch from other tuber crops has not been exploited for industrial applications partly because of difficulty in the extraction of the pure starches and partly because of non‐availability of information about the properties of these lesser known starches. This review attempts at collating data available on the physicochemical and functional characteristics of the tropical tuber starches, highlighting their unique properties and potential field of applications. The physicochemical properties like granule shape and size, X‐ray diffraction (XRD) patterns, amylose content, or content of non‐starchy components, show considerable variation among the tuber starches. In addition, factors like genetic origin, environmental conditions and age of the plant also influence the properties. The starch granules of Colocasia esculenta and Dioscorea esculenta tubers are very small whereas those of Canna edulis are very large. XRD patterns of yam starches are generally ‘B’, while the aroid starches possess ‘A’ patterns. DSC gelatinisation temperatures are low for cassava starch and high for the aroid starches. The functional characteristics like viscosity, swelling power and solubility also depend on a number of factors such as varietal variation, method of extraction, processing conditions and instruments used for analysis. Viscosity is high for cassava and C. edulis starches, but low for most aroid starches. Clarity is good for cassava and yam starches compared to the others. Digestibility also varies among the starches. The diversity available in the tuber starches shows that some of the starches can be used in place of chemically modified starches available on the market. The realisation of their importance can help in value addition of these neglected crops and also provide starch with special properties for specific applications.

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“…Amylose contents of 19.5%, 21.2% and 24.6%, (Lovers Name, Black Vine and Big Red starches) were within the range reported by Wankhede and Sajjan [26], 20.5% -25.5%. A wider amylose content range of 8.5% -38% had been reported in an earlier study by Rasper [27], indicating the variation in the utilization properties of sweet potato starches with respect to their pasting and other textural properties. O'Connor et al [28] classified sweet potatoes into waxy and floury types.…”

Section: Proximate Composition Of Peeled Rawmentioning

confidence: 52%

Effect of Cultivar on Quality Attributes of Sweet Potato Fries and Crisps

Ali¹,

Falade²,

Akingbala³

2012

FNS

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Effect of cultivar differences on physical and proximate composition, and sensory attributes of sweet potato fries and crisps were determined. Physicochemical and colour characteristics of sweet potato flours and starches were evaluated using Rapid Visco Analyser and Hunter L a b, respectively. Chroma, colour intensity and hue angle were calculated. Objective and sensory parameters of sweet potato fries and crisps were evaluated. Proximate and pasting properties were typical of sweet potato tubers, flour and starches. Maltose (0.05% -0.08%), sucrose (0.05% -1.60%) contents of sweet potato were significantly different (p < 0.05). Amylose and amylopectin contents of sweet potato starches were 19.5% -24.6% and 75.4% -80.5%, respectively. Swelling power and solubility were 2.42 -2.88 and 0.11 -0.32, 5.01 and 0.02 -3.00 for flours and starches, respectively. Lovers name fries showed significantly better appearance, while Big Red and Black Vine fries showed similar sensory scores. No significant difference occurred in all the sensory attributes of crisps of the sweet potato cultivars.

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Isolation and Physico‐chemical Properties of Starch Extracted from Yam, Elephant (Amorphophallus campanulatus)

Cited by 12 publications

References 13 publications

Structure, properties, and applications of aroid starch

Structure, properties, and applications of aroid starch

Physicochemical and Functional Properties of Tropical Tuber Starches: A Review

Effect of Cultivar on Quality Attributes of Sweet Potato Fries and Crisps

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