Physical-chemical, thermal, and functional properties of achira (Canna indica L.) flour and starch from different geographical origin

dc.creatorAndrade-Mahecha, Margarita M.
dc.creatorTapia-Blacido, Delia R.
dc.creatorMenegalli, Florencia C.
dc.date2012
dc.date2013-09-19T18:06:38Z
dc.date2016-06-30T18:51:01Z
dc.date2013-09-19T18:06:38Z
dc.date2016-06-30T18:51:01Z
dc.date.accessioned2018-03-29T01:53:08Z
dc.date.available2018-03-29T01:53:08Z
dc.identifierStarch-Starke. Wiley-Blackwell, v.64, n.5, p.348-358, 2012
dc.identifier0038-9056
dc.identifierWOS:000303440100002
dc.identifier10.1002/star.201100149
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/2318
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/2318
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1308329
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionAchira (Canna indica L.) is a plant native to the Andes in South America, a starchy source, and its cultivation has expanded to different tropical countries, like Brazil. In order to evaluate the potential of this species, starch and flours with different particle size were obtained from Brazilian achira rhizomes. Proximal analyses, size distribution, SEM, swelling power, solubility, DSC, XRD analysis, and FTIR were performed for characterization of these materials. Flours showed high dietary fiber content (16.532.2% db) and high concentration of starch in the case of the smaller particle size fraction. Significant differences in protein and starch content, swelling power, solubility, and thermal properties were observed between the Brazilian and the Colombian starch. All the studied materials displayed the B-type XRD pattern with relative crystallinity of 20.1% for the flour and between 27.0 and 28.0% for the starches. Results showed that the starch and flour produced from achira rhizomes have great technological potential for use as functional ingredient in the food industry.
dc.description64
dc.description5
dc.description348
dc.description358
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.languageeng
dc.publisherWiley-Blackwell
dc.publisherWeinheim
dc.relationStarch-Starke
dc.rightsfechado
dc.sourceWOS
dc.subjectAchira
dc.subjectCanna indica L
dc.subjectFlour
dc.subjectStarch
dc.subjectKER BY-PRODUCT
dc.subjectPHYSICOCHEMICAL PROPERTIES
dc.subjectSWEET-POTATO
dc.subjectDIETARY FIBER
dc.subjectEDULIS
dc.subjectSPECTROSCOPY
dc.subjectDIGESTIBILITY
dc.subjectCASSAVA
dc.subjectTUBER
dc.subjectROOT
dc.titlePhysical-chemical, thermal, and functional properties of achira (Canna indica L.) flour and starch from different geographical origin
dc.typeArtículos de revistas


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