Ultrasonic modification of purple taro starch ( Colocasia esculenta B. Tini): structural, psychochemical and thermal pro
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Ultrasonic modification of purple taro starch (Colocasia esculenta B. Tini): structural, psychochemical and thermal properties Alana Martins1 · Cleoci Beninca1,2 · Camila Delinski Bet1 · Radla Zabian Bassetto Bisinella1 · Cristina S. de Oliveira1 · Polyanna Silveira Hornung3 · Egon Schnitzler1 Received: 23 August 2019 / Accepted: 5 January 2020 © Akadémiai Kiadó, Budapest, Hungary 2020
Abstract Purple taro tubers (Colocasia esculenta B. Tini) were used in extraction of starch by aqueous methodology. After isolation, the starch was characterised and subjected to physical modification by ultrasound technique, using different amplitudes (40, 50 and 60%). Starch characterisation was performed by thermal analysis, pasting properties, X-ray powder diffractometry and high-resolution scanning electron microscopy. The root presented high carbohydrate content and low protein and lipid content. The apparent amylose content obtained from native starch was 26.45%. From thermal analysis, three major mass loss events were observed for all samples, and due the modification, an increase in thermal stability was achieved. There was a decrease in transition temperatures during the gelatinisation process after sonicated samples. The degree of relative crystallinity was lower for modified starches. An increase in peak and final viscosities was observed for physically modified samples, accompanied by a decrease in pasting temperature. The size of the granules showed a slight decrease, and agglomerations were not observed in this studied amplitude range. Keywords Ultrasound · Tuber · Thermal analysis
Introduction The specie Colocasia esculenta is also called “yam” in Central South regions of Brazil, and its worldwide production is widespread mostly in Asia, Africa and Central America (tropical and subtropical regions). On these continents, it is the main source of human energy diet and is considered the staple food crops in some West Africa countries [1–6]. The taro, belonging to the Araceae family, is a starchy tuber and due to its high moisture content, suffers high postharvest losses. Thus, alternatives to improve the use of this raw * Egon Schnitzler [email protected] 1
State University of Ponta Grossa (UEPG), Av. Carlos Cavalcanti, 4748 ‑ Uvaranas, Ponta Grossa, PR 84030‑900, Brazil
2
Federal Institute of Education, Science and Technology of Santa Catarina (IFSC), Av. Expedicionários, 2150 ‑ Campo da Água Verde, Canoinhas, SC 89460‑000, Brazil
3
Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB MB R3T 2N2, Canada
material are extremely necessary, thus reducing food waste and promoting the generation of products with high added value and longer shelf life [7]. Taro is a rich source of carbohydrates and starch is its main component, accounting for 70–80% of dry matter. Starch granules present differences in size and shape according to the cultivar from it is obtained. Considering roots and tubers, taro starch has the smallest measurements, approaching from 1 to 5 μm [8, 9]. As Hornu
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