Physicochemical, morphological, and rheological characterization of Xanthosoma robustum Lego-like starch

• Published in: International journal of biological macromolecules Vol. 65; pp. 222 - 228
• Main Authors: Londoño-Restrepo, Sandra M., Rincón-Londoño, Natalia, Contreras-Padilla, Margarita, Acosta-Osorio, Andrés A., Bello-Pérez, Luis A., Lucas-Aguirre, Juan C., Quintero, Víctor D., Pineda-Gómez, Posidia, del Real-López, Alicia, Rodríguez-García, Mario E.
• Format: Journal Article
• Language: English
• Published: Netherlands Elsevier B.V 01.04.2014
• Subjects: amylopectin; Amylopectin - analysis; amylose; Amylose - analysis; Chemical Phenomena; differential scanning calorimetry; flour; Flour - analysis; food industry; gels; Lego structure; Mafafa starch; molecular weight; Optical Phenomena; optical properties; pasting properties; Physicochemical characterization; protein content; Rheology; scanning electron microscopy; Starch - chemistry; starch granules; Temperature; tubers; Viscosity; X-ray diffraction; Xanthosoma; Xanthosoma - chemistry; Xanthosoma robustum; Viscosity; Xanthosoma robustum; Physicochemical characterization; Mafafa starch; Lego structure

This work presents the physicochemical and pasting characterization of isolated mafafa starch and mafafa flour (Xanthosoma robustum). According to SEM images of mafafa starches in the tuber, these starches form Lego-like shaped structures with diameters between 8 and 35μm conformed by several starch...