INVESTIGADORES
VIÑA Sonia Zulma
artículos
Título:
Composition and food properties of Pachyrhizus ahipa roots and starch
Autor/es:
OLIVIA V. LÓPEZ; SONIA Z. VIÑA; ANÍBAL N. A. PACHAS; MARINA N. SISTERNA; PABLO H. ROHATSCH; ALICIA MUGRIDGE; HUGO E. FASSOLA; MARÍA A. GARCÍA
Revista:
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Editorial:
WILEY-BLACKWELL PUBLISHING, INC
Referencias:
Año: 2010 vol. 45 p. 223 - 233
ISSN:
0950-5423
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 ºC 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.
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.
-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.