Structure and properties of starches from Arracacha (Arracacia xanthorrhiza) roots

Abstract

Arracacha (Arracacia xanthorrhiza Bancroft) is an underexplored Andean root with a high starch content. In this work, starches from two different varieties of Peruvian arracacha were evaluated and characterized in relation to their granule morphology, molecular structure and properties. The starches presented round or polygonal shapes, with a mean diameter of ~20 μm and B-type granules. They were rich in amylopectin molecules with long chain lengths (with the ability to complex iodine) and some with intermediate sizes (indicating a defective crystalline structure). The starches presented low gelatinization temperature, enthalpy of gelatinization and tendency to retrogradation and high peak apparent viscosity and swelling capacity, even at moderate temperatures (60 °C), characteristics of high interest for industrial purposes. Besides, the starches presented a smooth and elastic gel and a high paste clarity. Overall, the arracacha roots presented attractive properties and can be used as an alternative botanical source for starch extraction.

Comparison of the structural characterizatics and physicochemical properties of starches from sixteen cassava germplasms cultivated in China

“…ZM8229 showed the highest WAC, compared with the other cassava starches, indicating that ZM8229 had the best ability to bind water. The WAC was similar to that reported by Bergel, Da Luz and Santana [32] and Nanci et al [33] According to Falade and Okafor [34] , the differences in the water absorption capacities among the germplasms may be attributed to differences in the amylose content and amylopectin. The water absorption of starch was reported to be essentially a characteristic of amylopectin components.…”

“…ZM8229 had the highest transparency, followed by 6068 (16.10%) and SC9 (14.93%), whereas 274 exhibited the lowest transparency level. Achille et al [36] , Nwokocha [37] and Nanci et al [33] reported transparencies of 40.7%, 20.0% and 90% for cassava starches for a 1% starch paste at 650 nm, which were significantly higher than the results of this study. This difference may have been due to the variation in the granule size [38,39] and amylose content.…”

Structure and properties of starch and flour of four Brazilian sweet potatoes (Ipomoea batatas) cultivars

“…Considering the solubility results at 50 °C, which, according Castanha et al (2018) is slightly higher than the onset temperature of the samples, it was possible to observe the higher values of solubility, which can be explained by the amylose fractions that may have leached from the granules at this temperature [29]. At 70 °C, all water available for gelatinization was entirely absorbed by the granules, and there was no soluble part to evaluate.…”

Chemical, structural, and thermal characterization of starches from four yellow Arracacha (Arracacia xanthorriza) roots produced in Colombia

“…Arracacha or Peruvian carrot ( Arracacia xanthorriza ) is a native tuber of the Andean region in South America in countries, like Colombia, Peru, Bolivia, and Ecuador ( Castanha et al., 2018 ; Londoño-Restrepo et al., 2018 ; Lovera et al., 2017 ). Traditionally, Arracacha ranks among the main carbohydrate sources in said countries, alongside potatoes, plantains, and cassava due to its traditional use in culinary dishes( dos Santos et al., 2018 ; Gutiérrez Malaxechebarría, 2011 ; Moraes et al., 2014 ; Rocha et al., 2011 ).…”

“…In recent years, interest in Arracacha has increased, especially in Colombia where crops have grown considerably, however, it is still and underused product, that could have many applications in different areas of the food industry ( Gutiérrez Malaxechebarría, 2011 ). Likewise, there is a growing interest i in the food industry for new starch sources, such as Andean tubers, which can be used as food ingredients and additives ( Castanha et al., 2018 ; Cisneros et al., 2009 ; Cruz et al., 2016 ).…”