Determination of the correlation between amylose and phosphorus content and gelatinization profile of starches and flours obtained from edible tropical tubers using differential scanning calorimetry and atomic absorption spectroscopy

by Perez Sira, Elevina E.

Abstract (Summary)
Perez Elevina E (Last name) (First) (Initial) Determination of the correlation between amylose and phosphorus content and gelatinization profile of starches and flours obtained from edible tropical tubers using Differential Scanning Calorimetry and Atomic Absorption Spectroscopy (Title) Food and Nutritional Science Dr. Forrest Schultz November/2000 70 . (Graduate Major) (Research Advisor) (Month/year) (No. of pages) Katel Turabian. 1987 (Name of style Manual Used in this Study) Xanthosoma sagittifolium, Colocassia esculenta, and Ipomoea batata plants produce underground storage organs that contain mainly starch and fiber. These staple food items have been misused for many years and in many instances they exhibit a high percentage of loss because of spoilage. However, the availability of tropical and subtropical crops such as Xanthosoma sagittifolium, Colocasiaesculena, and Ipomoea batatain the temperate zones of the world has increased in recent years because research has improved varieties of these crops by agronomic and genetic techniques. With the excellent varieties available today, they could be grown more extensively and constitute farinaceous foods of high nutritive and economical value. Before they are more widely used, the functional properties of these tubers must be evaluated. One of the approaches to characterize functional properties of the starches or flours obtained from storage II organs of these plants is through gelatinization profiles. The gelatinization profile can be determined using several techniques of which differential scanning calorimetry (DSC) is the most common. It is a general consensus that the gelatinization profile is a function of the amylose and phosphorous contents of starches. In this study the gelatinization profiles of starches isolated from Colocasiaesculenta, Xanthosoma sagitifolium, and Ipomea batata storage organs were evaluated using changes in the heat flow or enthalpy during the gelatinization process by DSC methodology. The amylose content was also evaluated using the DSC technique and a colorimetric method. The phosphorous content was analyzed by colorimetry using the method described in AOAC, 1993. The results show that starch isolated from Ipomoea batatahas a similar amylose content as starch isolated from Xanthosoma sagittifolium. Both show more starch content than Colocasia esculenta. The phosphorous content was higher in Ipomoea batata than Xanthosoma sagittifolium or Colocasia esculenta starches. The gelatinization profile range is wider in Ipomoea batatathan the other two starches. Differences in these parameters may affect the functional properties of the products formulated with these starches. Ill Lope de Vega: " A mis soledades voy, de mis soledades vengo, porque para andar conmigo me bastan mis pensamientos " " To my solitude I go, From my solitude I come, But, to walk by myself with my thoughts is enough " Campoamor: " pero es mas espantosa todavia la soledad de dos en compafiia " . " But it is quite horrifying furthermore The loneness of two together" IV
Bibliographical Information:


School:Centro Universitário do Planalto de Araxá

School Location:Brazil

Source Type:Master's Thesis

Keywords:yautia taro sweet potatoes food


Date of Publication:

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