Physicochemical, rheological and thermal properties of taro (Colocassia esculenta) starch harvested at different maturity stages
Paper Details
Physicochemical, rheological and thermal properties of taro (Colocassia esculenta) starch harvested at different maturity stages
Abstract
The objective of this study was to evaluate the effects of tubers maturity stage on the physicochemical characteristics and thermal properties of Colocasia esculenta (Sosso ecotype) starches. Plantation was done in Chad, tropical area from May to February following a randomized design with 5 maturity stages (6, 7, 8, 9 and 10 months after planting) as the main treatments. The results showed significant increase in phosphorus content (from 113.99 to 145.64µg/100g), temperature (from 80.69 to 84.54°C) and enthalpy of gelatinization (from 13.24 to 16.27 J/g), water absorption capacity (from 140.11 to 304.48 %), solubility index (from 17.50 to 29.42%) and swelling index (from 115 to 135%). In addition the monomolecular moisture content (varying from 2.67 to 3.36 %) and the GAB constant C (varying from 11.73 to 113.22) exhibited significant increase with maturity. Furthermore, a significant decrease in amylose content (from 35.90 to 27.65%) was observed as the maturity increases. In conclusion and on the basis of the correlation observed, the changes in phosphorus and amylose composition of starch during growth seemed to play a role not only on the molecular structure of the starch granules, but also on its functionality.
AACC. 1990. American Association of Cereal Chemists. Approved methods of the AACC (7th ed.). St. Paul, MN.
Aboubakar, Njintang YN, Scher J, Mbofung CMF. 2008. Physicochemical, thermal properties and microstructure of six varieties of taro (Colocasia esculenta L. Schott) flours and starches. Journal of Food Engineering 86, 294–305.
Ahromrit A, Nema KP. 2010. Heat and mass transfer in deep-frying of pumpkin, sweet potato and taro. Journal of Food Science and Technology 47, 632–637.
Al-Muhtaseb AH, McMinn WAM, Magee TRA. 2004. Water sorption isotherms of starch powders Part 1: Mathematical description of experimental data. Journal of Food Engineering 61, 297–307.
Ammar MS, Hegazy AE, Bedeir SH. 2009. Using of Taro Flour as Partial Substitute of Wheat Flour in Bread Making. World Journal of Dairy & Food Sciences 4, 94-99.
Anderson RA, Conway HF, Pfeifer VF, Griffin EL. 1969. Roll and extrusion cooking of grain Sorghum grits. Cereal Science Today 14, 372–380.
AOAC. 2000. Association of Official Analytical Chemists. Official methods of analysis of the Association of Official Analytical Chemists. Washington, DC.
Asaoka M, Blanshard JMV, Rickard JE. 1992. Effect of cultivar and growth season on the gelatinisation properties of cassava (Manihot esculenta) starch. Journal of the Science of Food and Agriculture 59, 53-58.
Carr JM, Sufferling K, Poppe J. 1995. Hydrocolloids and their use in the confectionery industry. Journal of Food Technology 20, 41–44.
Chen C, Jayas DS. 1998. Evaluation of the GAB equation for the isotherms of agricultural products. Transactions of the ASAE 41, 1755–1760.
Chiang PY, Li PH, Huang CC, Wang CCR. 2007. Changes in functional characteristics of starch during water caltrop (Trapa Quadrispinosa Roxb.) growth. Food Chemistry 104, 376-382.
Delpeuch F, Favier JC. 1980. Characteristics of starches from tropical food plants; α-amylase hydrolysis, swelling and solubility patterns. Annal Technology Agriculture 29, 53-67.
Eliasson AC, Gudmundsson M. 1996. Starch: Physicochemical and functional aspects. In: Eliasson AC, Ed. Carbohydrates in food. New York: Marcel Dekker,. 31–503.
Hsu C-L, Chen W, Weng Y-M, Tseng C-Y. 2003. Chemical composition, physical properties, and antioxidant activities of yam flours as affected by different drying methods. Food Chemistry 83, 85–92.
Huang CJ, Lin MC, Wang CR. 2006. Changes in morphological, thermal and pasting properties of yam (Dioscorea alata) starch during growth. Carbohydrate Polymers 64, 524–531.
Jane J, Shen L, Chen J, Lim S, Kasemsuwan T, Nip WK. 1992. Physical and Chemical studies of taro starches and flours. Cereal Chemistry 69, 528-535.
Jane JL. 2006. Current understanding on starch granule structures. Journal of Applied Glycoscience 53, :205–213.
Kurup GT, Nanda SK. 1994. Storage and drying systems, in Chadha KL, Nair GG Eds. Advances in horticulture, Malhotra Publications, New Delhi 8, 589-607.
Labuza TP. 1975. Interpretation of sorption data in relation to the state of constituent water. In R. Duckworth (Ed.), Water relations in foods. New York: Academic Press pp. 155–172.
Leonel M, Ferrari TB, Sarmento SBS, Oliveira MA. 2005. Planting time, developmental stages and characteristics of roots and starch of Pachyrhizus ahipa. Scientia Agricola (Piracicaba, Braz.) 62, 528-533.
Les Copeland, Blazek J, Salman H, Tang CM. 2009. Form and functionality of starch. Food Hydrocolloids 23, 1527–1534.
Liu Q, Weber E, Currie V, Yada R. 2003. Physicochemical properties of starches during potato growth. Carbohydrate Polymers 51, 213–221.
Lu T-J, Lin J-H, Chen J-C, Chang Y-H. 2008. Characteristics of taro (Colocasia esculenta) starches planted in different seasons and their relations to the molecular structure of starch. Journal of Agricultural and Food Chemistry 56, 2208–2215.
Mc Grance SJ, Cornell HJ, Rix JC. 1998. A simple and rapid colorimetric method for the determination of amylose in starch products. Starch/Stärke 50, 158-163.
Moorthy SN, Wenham JE, Blanshard JMV. 1996. Effect of solvent extraction on the gelatinization properties of starch and flour of five cassava varieties. Journal of the Science of Food and Agriculture 72, 329-336.
Moorthy SN. 2002. Physicochemical and Functional Properties of Tropical Tuber Starches: A Review. Starch/Stärke 54, 559–592.
Nip WK. 1997. Taro. In: Smith DS (ed) Processing vegetable and technology, 1st edn. Technomic Publishing, Lancaster.
Njintang NY, Mbofung CMF, Kesteloot R. 2007. Multivariate analysis of the effect of drying method and particle size of flour on the instrumental texture characteristics of paste made from two varieties of taro (Colocasia esculenta L. Schott) flour. Journal of Food Engineering 81, 250–256.
Noda T, Takahata Y, Sato T, Hisamatsu M, Yamada T. 1995. Physicochemical properties of starches extracted from sweet potato roots differing in physiological age. Journal of Agricultural and Food Chemistry 43, 3016–3020.
Noda T, Takahata Y, Sato T, Ikoma H, Mochida H. 1997. Combined effects of planting and on starch properties of sweet harvesting dates potato roots. Carbohydrate Polymers 33, 169-176.
Noda T, Tsuda S, Mori M, Takigawa S, Matsuura-Endo C, Saito K, Mangalika WHA, Hanaoka A, Suzuki Y, Yamauchi H. 2004. The effect of harvest dates on the starch properties of various potato cultivars. Food Chemistry 86, 119–125.
Onyeike NE, Olungwe T, Uwakwe AA. 1995. Effect of heat-treatment and defatting on the proximate composition of some Nigerian local soup thickeners. Food Chemistry 53, 173- 175.
Osella CA, Sanchez HD, Carrara CR, De la Torre MA, Buera MP. 2005. Water redistribution and structural changes of starch during storage of a gluten-free bread. Starch 57, 208–216.
Peng G, Chen X, Wu W, Jiang X. 2007. Modeling of water sorption isotherm for corn starch. Journal of Food Engineering 80, 562–567.
Pérez E, Bahnassey Y, Breene, W. 1993. A simple laboratory scale method for isolation of amaranth starch. Starch/Stârke 4, 211–241.
Pérez E, Schultzb FS, Pacheco de Delahaye E. 2005. Characterization of some properties of starches isolated from Xanthosoma sagittifolium (tannia) and Colocassia esculenta (taro). Carbohydrate Polymers 60, 139–145.
Phillips RD, Chhinnan MS, Branch AL, Miller J, McWatters KA. 1988. Effect of pre-traitment on functional and nutritional properties of cowpea meal. Journal of Food Sciences 15, 805–809.
Rodríguez-Miranda J, Ruiz-López II, Herman-Lara E, Martínez-Sánchez CE, Delgado-Licon E, Vivar-Vera MA. 2011. Development of extruded snacks using taro (Colocasia esculenta) and nixtamalized maize (Zea mays) flour blends. LWT – Food Science and Technology 44, 673-680.
Saricoban C, Tahsin Yilmaz M. 2010. Modeling the effects of processing factors on the changes in colour parameters of cooked meatballs using response surface methodology. World Applied Science Journal 9, 14–22.
Sefa-Dedeh S, Sackey K-AE. 2002. Starch structure and some properties of cocoyam (Xanthosoma sagittifolium and Colocasia esculenta) starch and raphides. Food Chemistry 79, 435–444.
Sriroth K, Santisopasri V, Petchalanuwat C, Kurotanawong K, Piyachomkwan K, Oates CG. 1999. Cassava starch granule structure– function properties: influence of time and conditions at harvest on four cultivars of cassava starch. Carbohydrate Polymers 38, 161–170.
Sugimoto Y, Yamashita Y, Hori I, Abe K, Fuwa H. 1995. Developmental changes in the properties of potato (Solanum tuberosum L.) starches. Journal of Applied Glycoscience (Oyo Toshitsu Kagaku) 42, 345– 353.
Svegmark K, Helmerson K, Nilson G, Nilson PO, Anderson R, Svenson E. 2002. Comparison of potato amylopectin starches and potato starches influence of year and variety. Carbohydrate polymers 47, 331-340.
Swinkels JJM. 1985. Sources of starch its Chemistry and physics. In: Van Beymun, G. M. A. and J. A. Roels (Ed.), Starch conversion technology. Marcel Dekkers, New York and Basel, pp. 15–46.
Trèche S, Agbor-Egbe T. 1996. Biochemical changes occurring during growth and storage of two yam Species. International journal of Food Science and Nutrition 47, 93-102.
Ukpabi UJ, Ndimele C. 1990. Evaluation of the quality of gari produced in Imo State. Nigerian Food Journal 8, 105–110.
Urquhart AR. 1959. Sorption of water by cellulose and starch. In J. Honeyman (Ed.), Recent advances in the chemistry of cellulose and starch. London: Heywood and Company pp. 240–264.
Wang CR, Wu SP, Lai LS, Huang SS. 2001. The changes of composition and physicochemical properties of taro tuber during growth. Taiwanese Journal of Agricultural Chemistry and Food Science 39, 173–184.
Wolf W, Spiess WEL, Jung G, Weisser H, Bizot H, Duckworth RB. 1985. The water-vapor sorption isotherms of microcrystalline cellulose and purified potato starch, results of a collaborative study. Journal of Food Engineering 3, 51–73.
Zaidul ISM, Absar N, Kim SJ, Suzuki T, Karim AA, Yamauchi H, Noda T. 2008. DSC study of mixtures of wheat flour and potato, sweet potato, cassava, and yam starches. Journal of Food Engineering 86, 68-73.
Makhlouf Himeda, Nicolas Njintang Yanou, Richard Marcel Nguimbou, Claire Gaiani, Joel Scher, J. Balaam Facho, Carl M. F. Mbofung (2012), Physicochemical, rheological and thermal properties of taro (Colocassia esculenta) starch harvested at different maturity stages; IJB, V2, N3, March, P14-27
https://innspub.net/physicochemical-rheological-and-thermal-properties-of-taro-colocassia-esculenta-starch-harvested-at-different-maturity-stages/
Copyright © 2012
By Authors and International
Network for Natural Sciences
(INNSPUB) https://innspub.net
This article is published under the terms of the
Creative Commons Attribution License 4.0