18A-10 |
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J. G. Torruco-Uco, D. BETANCUR-ANCONA, and L. A. Chel-Guerrero. Facultad de Ingeniería Química, Univ. Autónoma de Yucatán, Av. Juárez 421. Cd. Industrial, Mérida, 97288, Mexico Because of its nutritional and technological functionality, starch is the most commonly used polysaccharide in the food industry. Worldwide starch demand currently has a 48.5 million t/y supply shortfall. New starch sources are needed along with their structural and functional characterizations. Starches from 3 nonconventional sources, the tuber Xanthosoma yucatanensis Standl, the pulse Vigna unguiculata L. and the plantain Musa paradisiaca L. AAB, were evaluated to determine their structure, and possible use in development of food systems. Average starch grain length was 12.4 µm and shape was V. unguiculata, and 13.9 µm and oval in M. paradisiaca. All 3 starches were 97 to 99% pure, with low protein, fat, fiber, and ash contents. Amylose content was 22.38, 23.48, and 25.67%, respectively. The X. yucatanensis and V. unguiculata starches had a type CA diffraction pattern, and M. paradisiaca a type B. DP was 5-19 for the tuber, 8-13 in the pulse, and 3-19 in the plantain. Starch MW was 5.40, 6.23, and 6.63 x 10 g/mol., with a RH of 61.67, 67.29, and 71.75 nm, and a RG of 92.75, 101.2, and 107.9 nm, respectively. Gelatinization temperature was 78.5, 78.2, and 81.2ºC, with a gelatinization enthalpy of 15.0, 12.4, and 18.3 J/g, respectively. Several differences were identified between the starches, and different functional properties are discussed that could help incorporate them into different food systems.
Session 18A, Carbohydrate: General
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |