Xanthosoma riedelianum starch for use in the food industry

Abstract

The objective of this work was to characterize the starch of Xanthosoma riedelianum, commonly known as “mangarito” in Brazil, and to evaluate its properties for the food industry. The starch was characterized as to its morphology and its thermal and technological properties. Morphology was evaluated by the analysis of granule size distribution, scanning electron microscopy, and X-ray diffraction. The thermal properties were examined by determining the initial, peak, and conclusion gelatinization temperatures, whereas the technological properties were obtained by analyzing viscosity, swelling power, solubility index, paste clarity, and syneresis. Although the extraction of X. riedelianum starch showed a low yield, the species is a source of starch with a high sticking temperature, mechanical stirring resistance, tendency to retrograde, and final viscosity. Therefore, this starch is ideal for products that require high viscosity, such as pie fillings, puddings, children’s foods, and bakery products, and its paste, which is opaque and viscous, can also be used in the formulation of broths.

A Fully Integrated Biorefinery Process for the Valorization of Ulva fasciata into Different Green and Sustainable Value-Added Products

“…That is smaller than that reported for Ulva ohoni starch [13]. According to Martins et al [57], the small sized starch granules up to approximately 2 µm can be used as a fat substitute, as they would be similar to lipid mycelia size. The Fourier transform infrared (FTIR) analysis (Figure 7b) proved the presence of Ulva green seaweed starch with characteristic fingerprint FTIR peaks between 1500 cm −1 and 400 cm −1 [13,56].…”