info:eu-repo/semantics/article
Composition and food properties of Pachyrhizus ahipa roots and starch
Fecha
2010-02Registro en:
Lopez, Olivia Valeria; Viña, Sonia Zulma; Pachas, Aníbal N. A.; Sisterna, Marina Noemí; Rohatsch, Pablo H.; et al.; Composition and food properties of Pachyrhizus ahipa roots and starch; Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 45; 2; 2-2010; 223-233
0950-5423
1365-2621
CONICET Digital
CONICET
Autor
Lopez, Olivia Valeria
Viña, Sonia Zulma
Pachas, Aníbal N. A.
Sisterna, Marina Noemí
Rohatsch, Pablo H.
Mugridge, Alicia
Fassola, Hugo E.
García, María A.
Resumen
The aims of this work were to evaluate productivity and postharvest handling conditions for ahipa roots; to establish a starch extraction procedure and to characterise the morphological, physicochemical and pasting properties of ahipa starch. Plants were grown in Misiones (Argentina), evaluating three planting densities and the application of a flower pruning (FP) practice. FP increased roots yield without modifying the functional properties of the starch. Storage assays allowed to rule out refrigeration and select 25 °C as an appropriate temperature. Starch extraction yield was 56.54 g 100 g−1 roots (dry basis). Amylose content was 10.75%. The starch diffractograms were assigned to a type C pattern. Ahipa starch pastes gelatinised at relatively low temperature and showed low retrogradation tendency under refrigeration conditions. Rheological properties indicated that ahipa starch might be adequate as a food thickener. Thus, native ahipa starch seems to be an alternative to other traditional starch sources.