Taro starch: Isolation, morphology, modification and novel applications concern - A review

Singla, Deepika; Singh, Ajay; Dhull, Sanju Bala; Kumar, Praveen; Malik, Tanu; Kumar, Pankaj

doi:10.1016/j.ijbiomac.2020.07.093

Cited by 72 publications

(36 citation statements)

References 58 publications

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“…[18] On the other hand, the effect of ultrasound on the starch yield from pulses (green lentil, red lentil, faba bean, and pea) significantly decreased with increasing ultrasound amplitude or power and lower than for the untreated control samples. [10,19] No significant differences in proximate composition were observed between the unsonicated (control) and sonicated lychee starch samples (Table 1). The total starch content of the unsonicated control was of 92.56 g 100 g -1 and that of the sonicated samples ranged between 92.65 and 93.96 g 100 g −1 .…”

Section: Yield and Proximate Analysismentioning

confidence: 94%

“…Ultrasonic treatment may rupture and mechanically damage the starch granules by the effect of cavitation that induces highpressure gradients and high local velocities of liquid layers in their vicinity, causing shearing forces capable of breaking the chains of polymers and damaging granules. [19,23] A more detailed view of the starch granule morphology was obtained by SEM images (Figure 2). Native granules showed a non-homogeneous shape, including polyhedral, elliptical, and somewhat spherical shapes (Figure 2a).…”

Section: Morphologymentioning

confidence: 99%

“…The variable swelling power and solubility of the LSs could be due to the differences in granule size, the amylose content, molecular structure of amylopectin, and the crystallinity as well as the granule organization. [27] Singla et al [19] reported that no measurable granule swelling or amylose leaching occurred at temperatures below 60 °C in pulse starches, but both phenomena occurred at temperatures exceeding 70 °C. The increase in solubility and swelling may be attributed to the breakdown of the starch structure, thereby exposing the hydrophilic groups to water and leading to higher water uptake and retention.…”

Section: Swelling Power and Solubilitymentioning

confidence: 99%

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Ultrasound‐Assisted Extraction of Lychee (Litchi chinensis Sonn.) Seed Starch: Physicochemical and Functional Properties

et al. 2021

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High-power ultrasound (HPU) is a non-thermal processing method that has been researched and used in the last years. The application of ultrasound can modify and improve some technologically important compounds such as starch. This research aimed to examine the effect of ultrasound treatment on yield, physicochemical, and functional properties of lychee seed starch (LS). HPU experimental conditions used were sonication time (5 and 20 min) and amplitude (40% and 70% ). Starch yield significantly increased with increasing ultrasound amplitude and time. The ultrasound did not change the morphology and shape of the granules but caused cracks in their surface. Surface damage induced an increase in amylose content, relative crystallinity, enthalpy of gelatinization, swelling power, solubility index, and acid hydrolysis of the starch. These results indicate that ultrasound mainly affected the amorphous starch region. The morphology, size, color, rheological and thermal characteristics, crystal structure, and structural order features of the untreated and ultrasound-treated LSs were compared. A principal component analysis was carried out to assess the effect of the ultrasound treatment on LS characteristics.

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Section: Yield and Proximate Analysismentioning

confidence: 94%

Section: Morphologymentioning

confidence: 99%

Section: Swelling Power and Solubilitymentioning

confidence: 99%

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Ultrasound‐Assisted Extraction of Lychee (Litchi chinensis Sonn.) Seed Starch: Physicochemical and Functional Properties

et al. 2021

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“…It is an underutilised crop although it has a promising economic value. Taro can be a good source of carbohydrate, containing 70-80% starch content (dry basis) Singla et al, 2020). Besides starch, it also contains significant amounts of ash (3.5-5.7%), protein (2.5-5.4%), fibres (0.3-3.8%) and fats (0.3-0.7%) (dry basis) (Mbofung et al, 2006).…”

Section: Introductionmentioning

confidence: 99%

Physicochemical properties and in vitro digestibility of flours and starches from taro cultivated in different regions of Thailand

Wongsagonsup

Nateelerdpaisan

Gross

et al. 2020

Int J of Food Sci Tech

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This research aimed to study physicochemical properties and in vitro digestibility of flours and starches from taro cultivated in different regions of Thailand, that is, Kanchanaburi (KB), Chiang Mai (CM), Phetchaburi (PB) and Saraburi (SB). Taro starches were extracted from taro flours using either water or alkaline extraction. The taro flours had significantly (P ≤ 0.05) larger particle size, higher pasting and gelatinisation temperatures, and resistant starch content but lower total starch content, whiteness (L* value), paste viscosities and clarity than their corresponding extracted starches. All the taro starches exhibited polygonal and irregular granules and gave A-type X-ray diffraction pattern. The alkaline-extracted taro starches had significantly (P ≤ 0.05) higher extraction yield, total starch content, L* value, pasting and gelatinisation temperatures, and paste clarity but lower granular size, amylose content, resistant starch content, paste viscosities and relative crystallinity than their water-extracted counterparts.

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“…[ 2 ] Nowadays, the economical usage of banana in the form of ripe, unripe or its extracted constituents are tremendous. Higher proportion of resistant starches and slow digestible starch with molecular variations are the prime factors as exist in taro starch [ 3 ] make it functional and is the basis of selection preference by food, pharma, textile, and petrochemical users. [ 4 ]…”

Section: Introductionmentioning

confidence: 99%

Banana Starch: Properties Illustration and Food Applications—A Review

Dhull¹,

Malik²,

Kaur

et al. 2020

Starch Stärke

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Bananas are a valuable crop that are embedded with various micronutrients. Unripe bananas are of interest because they are used by commercial interests as a source of starch. These starches can be modified to resistant forms to slow digestibility and lower glycemic index. In this context, they are of interest in diabetes, obesity, and cardiovascular disease research. Additionally, there is pharmaceutical interest in modified banana starches in terms of drug delivery and in the textile industry as filler in yarn. Due to the texturizing capacity, mouthfeel, and palatability of banana starches, the beverage, bakery, and confectionery industries have investigated their use for novel formulations. This Review summarizes the properties and applications of banana starches.

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Taro starch: Isolation, morphology, modification and novel applications concern - A review

Cited by 72 publications

References 58 publications

Ultrasound‐Assisted Extraction of Lychee (Litchi chinensis Sonn.) Seed Starch: Physicochemical and Functional Properties

Ultrasound‐Assisted Extraction of Lychee (Litchi chinensis Sonn.) Seed Starch: Physicochemical and Functional Properties

Physicochemical properties and in vitro digestibility of flours and starches from taro cultivated in different regions of Thailand

Banana Starch: Properties Illustration and Food Applications—A Review

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