Three underutilised sources of starch from the Andean region in Ecuador Part I. Physico-chemical characterisation

Santacruz, Stalin; Koch, Kristine; Svensson, Erik; Ruales, Jenny; Eliasson, Ann‐Charlotte

doi:10.1016/s0144-8617(01)00305-8

Cited by 71 publications

(39 citation statements)

References 28 publications

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“…The morphological characteristics of oca starch granules found in this study were similar to those reported by Santacruz et al, (2002) and Hernández-Lauzardo et al, (2004). The starch granules present in tubers like potato (Glaring, Koch, Blennow, 2006) and Canna edulis (Santacruz et al, 2002) have shapes that are somewhat similar to those of the oca.…”

Section: Morphological Propertiessupporting

confidence: 92%

The physical, chemical and functional characterization of starches from Andean tubers: oca (Oxalis tuberosa Molina), olluco (Ullucus tuberosus Caldas) and mashua (Tropaeolum tuberosum Ruiz & Pavón)

Valcarcel-Yamani

Rondan-Sanabria

Finardi-Filho

2013

Braz. J. Pharm. Sci.

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The physical, chemical, and functional properties of starches isolated from the Andean tubers oca (Oxalis tuberosa M.), olluco (Ullucus tuberosus C.) and mashua (Tropaeolum tuberosum R. & P.) were studied. The tubers were obtained from a local grocery. The morphology of the starch granules (size and shape) was studied with scanning electron microscopy (SEM), which revealed ellipsoid, oval, conical, pear-shaped and prismatic forms: ellipsoids and oval granules with lengths up to 54.30 µm in oca; with lengths up to 32.09 µm for olluco starch granules; and with predominantly truncated spherical or oval forms and smaller dimensions (up to 16.29 um) for mashua starch granules. Amylose contents were similar among the samples: 27.60% (oca), 26.49% (olluco) and 27.44% (mashua). Olluco starch had less swelling power, forming opaque, less firm gels. All three starch gels showed the same stability on refrigeration and presented high syneresis under freezing temperatures, with a variation of 40.28 to 74.42% for olluco starch. The starches cooked easily, with high peak viscosity. The low gelatinization temperatures and high stability during cooling make these starches suitable feedstock for use in formulations that require milder processing temperatures and dispense freezing storage.Uniterms: Andean tubers/physiochemical properties. Andean tubers/functional properties. Tuber starches. Scanning electron microscopy/chemical analysis.As propriedades físicas, químicas e funcionais de amidos isolados das tuberosas andinas, oca (Oxalis tuberosa M.), olluco (Ullucus tuberosus C.) e mashua (Tropaeolum tuberosum R. & P.), obtidas no comércio local, foram estudadas. A morfologia dos grânulos de amido foi avaliada por microscopia eletrônica de varredura (SEM) revelando formas elipsoidais, ovais, cônicas, periformes e prismáticas: grânulos elipsoides e ovais com dimensões de até 54,30 µm de comprimento para a oca, de até 32,09 µm para o amido de olluco, e com formas predominantemente esféricas ou ovais truncadas, de menores dimensões de até 16,29 µm para grânulos de amido de mashua. Os conteúdos de amilose foram similares entre as amostras: 27,60% (oca), 26,49% (olluco) e 27,44% (mashua). O amido de olluco teve menor poder de intumescimento, formando géis opacos e menos resistentes. Os géis dos três amidos mostraram a mesma estabilidade sob refrigeração e apresentaram alta sinérese após congelamento, com variação de 40,28 a 74,42% para amido de olluco. Os amidos tiveram cocção rápida com alto pico de viscosidade. A baixa temperatura de gelatinização e alta estabilidade durante a refrigeração fazem destes amidos matérias-primas adequadas para formulações que requeiram temperaturas brandas de processamento e que dispensem conservação por congelamento.Unitermos: Tuberosas andinas/propriedades funcionais. Tuberosas andinas/propriedades fisico-químicas. Amidos de tuberosas. Microscopia eletrônica de varredura/análise química. 454 INTRODUCTIONThe Andean region is known for its great diversity of roots and tubers, which are consumed by the rur...

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Section: Morphological Propertiessupporting

confidence: 92%

The physical, chemical and functional characterization of starches from Andean tubers: oca (Oxalis tuberosa Molina), olluco (Ullucus tuberosus Caldas) and mashua (Tropaeolum tuberosum Ruiz & Pavón)

Valcarcel-Yamani

Rondan-Sanabria

Finardi-Filho

2013

Braz. J. Pharm. Sci.

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“…They also offer a number of desirable properties such as high viscosity, better thickening power, low gelatinization and retrogradation. Chemical modification is generally achieved through derivatization such as etherification, esterification, cross-linking and acid hydrolysis [2]. In acetylation, hydrophilic hydroxyl groups are substituted with hydrophobic acetyl groups.…”

Section: Introductionmentioning

confidence: 99%

Comparison of Functional Properties between Native and Chemically Modified Starches from Acha (<i>Digitaria</i> Stapf) Grains

Olu-Owolabi¹,

Olayinka²,

Adegbemile³

et al. 2014

FNS

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Acha grain (Digitariaexilis) starch was isolated and subjected to chemical modifications by acetylation, benzylation, succinylation, carboxymethylation and acid-thining. Functional properties (swelling, solubility, gelation, oil and water absorption capacities, alkaline water retention) and rheological properties of the native and modified starches were determined. Swelling power and solubility of the starch samples increased with increase in temperature. Swelling power and solubility were pH dependent, with maximum values obtained at pH 12 in both native and modified starches. Increasing degree of alkalinity increased both solubility and swelling capacity. Water absorption capacities of chemically modified starches decreased, but acetylated starch, ATAS showed higher value compared to the native and also chemically modified starches improved oil absorption capacity of the native starch. The modified starches showed increase in alkaline water retention. Gelation studies revealed that ACAS had higher LGC than the native while some chemically modified starches did not alter the gelation capacity of the native starch except for BAS and ACAS with LGC of 10% and 16% v/w. There were significant differences in functional properties between native and chemically modified starches from acha, so chemical modification improved functional properties. Chemical modifications increased pasting temperature except for ATAS and BAS. Set-back values were reduced after modifications, indicating that modification would minimize starch retrogradation.

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“…In both cases, as with the oca and the olluco, they began to form pastes. Arracacha starch gels were considered more stable at freeze-thaw cycles, being harder than modified and waxy corn starches (Takeiti et al, 2007), for which they would represent an alternative because of their 4% amylose content (Santacruz, 2002) and equal resistance to overcooking as potato starch (Rocha et al, 2011). …”

Section: Morphology Of Starch Granulesmentioning

confidence: 99%

“…However, its main form of consumption has remained the same, i. e. culinary preparations. Using differential scanning calorimetry (DSC), the starches from these crops have been studied to determine their point of gelatinisation after being extracted from the sample matrix (Santacruz, 2002;Valcárcel-Yamani et al, 2013, Cruz et al, 2016, and only in the case of oca and olluco the whole tubers were studied during cooking (Busch et al, 2000;Goldner et al, 2012), so there is little knowledge of the gelatinisation process of native starch from isaño and arracacha, as well as the morphology of their starch granules during the cooking. This work aims to determine the most suitable internal cooking temperature for the consumption of these four Andean crops by sensory evaluation, as well as to describe the morphology of the native starch granules of each product at different cooking times.…”

Section: Introductionmentioning

confidence: 99%

Determination of the Morphology of the Starch Granules and the Optimum Internal Cooking Temperature of Four Andean Crops: Oca (Oxalis tuberosaMolina), Olluco (Ullucus tuberosusLoz), Isaño (Tropaeolum tuberosumRuiz & Pavon) and Arracacha (Arracacia xanthorrhizaBancroft)

Bellido-Valencia

Huanca-Zúñiga

Medina-Marroquín

2017

Acta Universitatis Cibiniensis. Series E: Food Technology

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Abstract:Andean grains (i.e. quinoa, amaranth) have been increasingly studied in recent times, mainly due to the increase in international consumption. However, Andean tubers other than potatoes have not been so widespread and are mainly studied for their starch, previously extracted. This work studied the morphology of native starch in four of these crops (oca, olluco, isaño and aracacha), during cooking and the evolution of their internal temperature in relation to sensory acceptability. Using scanning electron microscopy, it was determined that the size of crude starch granules was between 9 µm to 38.2 μm for oca, 4.48 to 24.9 μm for olluco, 4.45 to 22.9 μm for isaño, and 5.36 to 23.8 μm for arracacha. Sensorially, it was determined that the optimum cooking temperature for arracacha was 89.1°C, 90.9°C for oca, 91°C for isaño, and 91.4 °C for olluco. All samples had optimal cooking times shorter than potato, with the isaño having the best heat transfer.

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Three underutilised sources of starch from the Andean region in Ecuador Part I. Physico-chemical characterisation

Cited by 71 publications

References 28 publications

The physical, chemical and functional characterization of starches from Andean tubers: oca (Oxalis tuberosa Molina), olluco (Ullucus tuberosus Caldas) and mashua (Tropaeolum tuberosum Ruiz & Pavón)

The physical, chemical and functional characterization of starches from Andean tubers: oca (Oxalis tuberosa Molina), olluco (Ullucus tuberosus Caldas) and mashua (Tropaeolum tuberosum Ruiz & Pavón)

Comparison of Functional Properties between Native and Chemically Modified Starches from Acha (<i>Digitaria</i> Stapf) Grains

Determination of the Morphology of the Starch Granules and the Optimum Internal Cooking Temperature of Four Andean Crops: Oca (Oxalis tuberosaMolina), Olluco (Ullucus tuberosusLoz), Isaño (Tropaeolum tuberosumRuiz & Pavon) and Arracacha (Arracacia xanthorrhizaBancroft)

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Three underutilised sources of starch from the Andean region in Ecuador Part I. Physico-chemical characterisation

Cited by 71 publications

References 28 publications

The physical, chemical and functional characterization of starches from Andean tubers: oca (Oxalis tuberosa Molina), olluco (Ullucus tuberosus Caldas) and mashua (Tropaeolum tuberosum Ruiz & Pavón)

The physical, chemical and functional characterization of starches from Andean tubers: oca (Oxalis tuberosa Molina), olluco (Ullucus tuberosus Caldas) and mashua (Tropaeolum tuberosum Ruiz & Pavón)

Comparison of Functional Properties between Native and Chemically Modified Starches from Acha (&lt;i&gt;Digitaria&lt;/i&gt; Stapf) Grains

Determination of the Morphology of the Starch Granules and the Optimum Internal Cooking Temperature of Four Andean Crops: Oca (Oxalis tuberosaMolina), Olluco (Ullucus tuberosusLoz), Isaño (Tropaeolum tuberosumRuiz & Pavon) and Arracacha (Arracacia xanthorrhizaBancroft)

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Comparison of Functional Properties between Native and Chemically Modified Starches from Acha (<i>Digitaria</i> Stapf) Grains