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1.
Braz. arch. biol. technol ; 62: e19180579, 2019. tab, graf
Article in English | LILACS | ID: biblio-1055409

ABSTRACT

Abstract Ginger and white yam starches were investigated and compared with maize starch. Proximal composition, thermogravimetry, differential scanning calorimetry, microscopy, colourimetry, X-ray powder diffractometry and pasting profile were analysed. The unconventional starches presented higher protein and ash contents than the maize starch, that had the highest thermal stability. Higher gelatinisation temperatures were reported for ginger starch, and the enthalpy of the unconventional starches were similar. The maize starch presented the lowest gelatinisation values. For the corn starch the granules were polygonal and smaller than the unconventional starches, and oval shapes and larger diameters were found for the ginger and yam starches. The unconventional starches presented less brightness and a greater tendency to red and yellow. The maize and ginger starches had A-type diffraction patterns, while the white yam starch had a C-type pattern. The highest relative crystallinity was observed for the ginger starch and there were small differences between the yam and maize starches. Higher peak viscosity and final viscosity and lower pasting temperature were observed for the yam starch. Ginger starch showed the highest shear and stability of heating glue, so may be used in products processed under high temperatures; and yam starch can be used in acidic foods that require high viscosities.


Subject(s)
Zingiber officinale/chemistry , Colocasia/chemistry , Starch and Fecula , Thermogravimetry/instrumentation , Differential Thermal Analysis/instrumentation , Microscopy/instrumentation
2.
Acta cient. venez ; 57(4): 144-148, 2006. tab, graf
Article in Spanish | LILACS | ID: lil-537095

ABSTRACT

El objetivo del presente trabajo fue evaluar las propiedades físicas y nutricionales de las harinas extrudidas de plátano verde, ocumo chino o taro y sus mezclas con maíz, para diversificar la producción y el uso potencial en la agroindustria. El plan de investigación se realizó con un extrusor de laboratorio, tipo monotornillo a una temperatura de alimentación 75 ºC, temperatura del barril y de la matriz 180 ºC, velocidad del tornillo 120 rpm y 16 por ciento en el contenido de humedad de las harinas. Bajo estas condiciones, se obtuvo a partir de la harina de plátano verde un extrudido de alta densidad y bajo índice de expansión, mientras que con las mezclas por separado de la harina de ocumo chino y de plátano verde con un 80 por ciento de la harina de maíz blanco, resultaron extrudidos con baja densidad y alto índice de expansión, encontrándose diferencias estadísticamente significativas (p< 0,05) en las medidas del color (“L”). Con relación a la composición nutricional, se determino que todos los extrudidos presentaron un alto contenido de almidón resistente (22 por ciento) y variaciones en el contenido de fibra dietética en el intervalo de 8,4 por ciento a 2,88 por ciento. En conclusión los extrudidos de plátano verde por su aporte en almidón resistente, fibra dietética y una digestión lenta del almidón, se podrían recomendar en alimentos precocidos para regimenes especiales de alimentación. La obtención de extrudidos de ocumo chino permitiría diversificar el uso potencial de este rubro en la industria de alimentos.


The object of the present study, was to evaluate the physical and nutritional properties of the extruded flours ofgreen plantain, taro, and their mixture with corn, to diversify the production and the potential use in the agro industry The researching plan was made with a laboratory extruder single screwed type; to a feeding temperature of 75 ºC, barrel and matrix temperature of 180 ºC, screw speed of 120 rpm, and an humidity content of 16 percent in the flours. Under these conditions, it was obtained an green plantain flour based extrusion, of high density and low ratio of expansion; in the meantime, the separated mixtures of taro and green plantain with an 80 percent white corn flour, gave as results extrudates with low density and high level of expansion, and statistically significant differences were found (p< 0,05) in the color measure (“L”). In relation with the nutritional composition, it was determined that all the extrudates presented a high content of resistant starch (22 percent), and variations in the content of dietary fiber in the interval from 8,4 percent to 2,88 percent. Finally, the green plantain extrudates, for their contribution in resistant starch, dietary fiber and slow digestion of starch; could be recommended in precooked foods for special nutrition regimes. The obtention of taro extrudates, would allow to diversify the potential use of this product in the food industry.


Subject(s)
Starch/analysis , Colocasia/growth & development , Colocasia/chemistry , Flour/analysis , Musa/growth & development , Musa/chemistry , Physical Phenomena , Zea mays/chemistry , Food Analysis , Nutritional Sciences
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