Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/31597
metadata.artigo.dc.title: Extraction and properties of starches from the non-traditional vegetables Yam and Taro
metadata.artigo.dc.creator: Andrade, Luan Alberto
Barbosa, Natália Alves
Pereira, Joelma
metadata.artigo.dc.subject: Amylose
Colocasia esculenta
Dioscorea sp.
Gelatinization
Amilose
Gelatinização
metadata.artigo.dc.publisher: Associação Brasileira de Polímeros
metadata.artigo.dc.date.issued: Apr-2017
metadata.artigo.dc.identifier.citation: ANDRADE, L. A.; BARBOSA, N. A.; PEREIRA, J. Extraction and properties of starches from the non-traditional vegetables Yam and Taro. Polímeros, São Carlos, v. 27, n. 2, p. 151-157, Apr./June 2017.
metadata.artigo.dc.description.abstract: The objective of this study was to assess the chemical, physical, morphological, crystalline and thermal properties of starch from two non-traditional vegetables, yam and taro. The analyses included proximate composition percent, amylose and mineral content, water absorption capacity, absolute density, morphological properties, X-ray diffractometry, thermal properties, pasting properties and infrared spectrum. The extracted starch exhibited a high purity level with low lipid, fiber and ash contents. The electron micrographs suggested that the taro starch granules were smaller than the yam starch granules. The results for the experimental conditions used in this study indicated that the studied starches differed, especially the amylose content, granule size and crystallinity degree and the pattern of the starches. Due to the high amylose content of yam starch, this type of starch can be used for film preparation, whereas the taro starch can be used as a fat substitute due to its small granule size.
metadata.artigo.dc.identifier.uri: http://repositorio.ufla.br/jspui/handle/1/31597
metadata.artigo.dc.language: en_US
Appears in Collections:DCA - Artigos publicados em periódicos



This item is licensed under a Creative Commons License Creative Commons