The Starches of <i>Dioscorea ballophylla</i> and <i>Amorphophallus campanulatus</i>. Comparison with Tapioca Starch

Soni, P. L.; Sharma, H. W.; Dobhal, Neetu; Bisen, S. S.; Srivastava, H. C.; Gharia, M. M.

doi:10.1002/star.19850370103

Cited by 37 publications

(30 citation statements)

References 2 publications

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“…The good WAC of taro flour may prove useful in products where good viscosity is required, such as in soups and gravies. Soni et al observed that high water binding is attributed to loose association of starch polymers in the native granules [26]. The high WAC of taro flour could be attributed to the presence of higher amounts of carbohydrates in the flour.…”

Section: Water Absorption Capacitymentioning

confidence: 98%

Optimization of taro–wheat composite flour cake using Taguchi technique

et al. 2014

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Taro (Colocasia esculenta) is an underutilized crop, which has higher nutritional value. The present study utilizes taro as a potential substitute for wheat flour in the cake. The proximate composition, physicochemical properties, functional properties, and anti-nutritional properties were evaluated in the wheat, taro flours and their composite blends (5, 10, 15 and 20 % taro). The higher the substitution of taro flour in blends, carbohydrate, fibre content, WAI, WSI, BD, and emulsion properties were increased whereas protein content, OAC and foaming properties were decreased. A four-level, four-factor orthogonal array (L 16 ) according to the Taguchi method was used to plan the experiments for the production of taro-wheat composite flour cake. The effect of four factors such as taro flour (5-20 %), fat (50-80 %), sugar (80-110 %) and egg (90-120 %) on the textural characteristics (firmness and chewiness), volume, color and sensory qualities (appearance, softness, taste, aroma and overall acceptability) of cakes were investigated. Results were analyzed on the basis of S/N ratios. The optimal levels thus determined for the four factors were: taro flour 10 %, fat 60 %, sugar 110 % and egg 100 %.

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Section: Water Absorption Capacitymentioning

confidence: 98%

Optimization of taro–wheat composite flour cake using Taguchi technique

et al. 2014

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“…Yields of starch from diverse aroids ranged from 7 to 18.6% (wet basis), depending on the species, variety, and isolation method (Falade & Okafor, 2013;Moorthy, Unnikrishnan, & Lakshmi, 1994;P erez et al, 2005;Soni et al, 1985). Yields of starch from Amorphophallus paeoniifolius (10 genotypes) were 7e14.3% (Moorthy et al, 1994).…”

Section: Isolationmentioning

confidence: 98%

“…Yields of starch from X. sagittifolium (1 genotype) and C. esculenta (1 genotype) were 10e12% (wet basis) (P erez et al, 2005). Starch yields from some studies are hard to compare due to the different ways in which the results were expressed (dry weight basis vs wet weight basis) (Moorthy et al, 1994;Soni et al, 1985).…”

Section: Isolationmentioning

confidence: 99%

Structure, properties, and applications of aroid starch

Zhu

2016

Food Hydrocolloids

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“…The peeled sliced and dried samples had the highest swelling index and water absorption capacity of 9.05 and 95.44%, respectively, while the abacha from boiled, peeled and sliced cassava had the least values of 7.24 and 68.50%, respectively. The high water binding capacity of the PSD samples may be attributed to a high proportion of undegraded starch granules (Soni et al, 1985;IITA, 2003) or to a lack of association of the starch polymers in the native granules. Increase in water absorption capacity in food systems enables bakers to manipulate the functional properties of dough in baked products (Omodamiro et al, 2007).…”

Section: Functional Propertiesmentioning

confidence: 99%

Effect of processing on the quality of flour, abacha slices and its flour derived from cassava (Manihot esculenta Crantz) TMS 97/4779

Ekwu¹,

Ngoddy²,

Uvere³

2014

Afr. J. Food Sci.

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This study was undertaken to evaluate the effect of processing methods on the quality of abacha slices. Abacha slices were produced from cassava (TMS 97/4779) roots by four different methods. The abacha processing methods investigated were of different peeling, boiling, slicing and soaking methods. Also, raw cassava flour, which was peeled, sliced and dried (PSD) was produced. The sensory properties and yield of abacha, the chemical and physical properties of the flour from the dried abacha and raw cassava flour were determined. The sensory properties of the fresh abacha were evaluated which showed that boiled, peeled and sliced sample (BPS) was most preferred. The yield of the abacha ranged from 29.17-39.13%. Significant differences (p<0.05) were observed in the proximate composition of the samples. The processing methods significantly affected the swelling index and water absorption capacity of the abacha flour. PSD sample showed the highest value in swelling index and water absorption capacity. The cyanide content, which ranged from 4.20-7.20 mg/kg, was below the recommended safety level of 10 mg/kg HCN. The processing methods significantly (p<0.05) affected the pasting properties of the abacha flour except peak viscosity and peak time.

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The Starches of Dioscorea ballophylla and Amorphophallus campanulatus. Comparison with Tapioca Starch

Cited by 37 publications

References 2 publications

Optimization of taro–wheat composite flour cake using Taguchi technique

Optimization of taro–wheat composite flour cake using Taguchi technique

Structure, properties, and applications of aroid starch

Effect of processing on the quality of flour, abacha slices and its flour derived from cassava (Manihot esculenta Crantz) TMS 97/4779

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