Almidones Modificados de Raíces y Tubérculos Tropicales

In book: Carbohidratos en Alimentos Regionales Iberoamericanos, Edition: 1era, Chapter: 20, Publisher: CYTED Programa Iberoamericano de Ciencia y Tecnología para el Desarrollo, pp.467-518
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Available from: Elevina Pérez, Oct 07, 2015
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    ABSTRACT: The retrograded resistant starch contents (RS-III) and syneresis indices of cold stored starch gels were compared. Isolated starches from three cereals (maize, sorghum and rice), two legumes (jack bean and lentil) and arracacha roots (Arracacia xanthorrhiza) were hydrated and gelatinized by boiling. Drained gels were stored for 24 h at 4 °C before the analyses. Neither apparent amylose contents nor water exclusion values showed clear correlation with RS-III content in the overnight stored gels. Legume starches reached 6–7% (dmb) RS-III levels, while the lowest values (2–3.6%) were recorded for maize, rice and arracacha samples. Jack bean starch gels showed the greatest syneresis indices, followed by the cereals, arracacha and lentil preparations. Data support the perceived idea of different mechanisms governing syneresis and RS-III formation in gelatinized starches.
    Food Chemistry 04/2002; 76(4-76):455-459. DOI:10.1016/S0308-8146(01)00306-5 · 3.39 Impact Factor
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    ABSTRACT: The major carbohydrate of tuber and root crops is starch, which accounts for 16–24% of their total weight. In recent years, substantial progress has been made in understanding the relationship between starch structure and physicochemical properties. However, these studies have been mainly on cereal starches. The present status of knowledge on the composition, structure, gelatinization retrogradation, digestibility and rheological properties of tuber and root starches is reviewed. In addition, present concepts of granule structure, gelatinization, retrogradation and rheology are also reviewed. Future research needs in the area of tuber and root starches are discussed.
    Carbohydrate Polymers 07/2001; 45(3):253-267. DOI:10.1016/S0144-8617(00)00260-5 · 4.07 Impact Factor