Physicochemical and functional properties of makal (Xanthosoma yucatanensis) starch
作者： J TORRUCOUCO , D BETANCURANCONA
DOI: 10.1016/J.FOODCHEM.2006.03.047
关键词: Xanthosoma 、 Swelling 、 Starch 、 Absorption of water 、 Food science 、 Chemistry 、 Solubility 、 Viscosity 、 Amylose 、 Chromatography 、 Low protein
摘要: Abstract Physicochemical and functional properties of makal ( Xanthosoma yucatanensis ) starch were determined. Granules oval in shape 12.4 μm average diameter. Starch purity was high (96.7%) with low protein (0.1%), fat (0.2%), fibre (0.4%) ash (0.1%) contents. Amylose content 22.4%. The gelatinization temperature 78.5 °C transition enthalpy 15 J/g. At 90 °C, solubility 32.9%, swelling power 28.6 g water/g water absorption capacity 19.2 g starch. Pasting characteristics were: 75 °C, maximum viscosity 280 BU, breakdown −8 setback 180 BU consistency 172 BU. Clarity, expressed as transmittance, 35.8%. Gel deformation 20.8% a 0.03 kgf load. Makal starch’s gelification firmness make it appropriate for use food systems, but its stability refrigeration freezing cycles inadequate foods subject to those conditions.
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