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Functional properties of non-traditional starch sources from South America

Dufour D., Hurtado J.J., Ruales J., Mestres C.. 2001. In : Barsby T.L. (ed.), Donald A.M. (ed.), Frazier P.J. (ed.). Starch: advances in structure and function. Cambridge : RSC, p. 186-186. International Conference on Starch : Structure and Function, 2000-03-27/2000-03-29, Cambridge (Royaume-Uni).

This study was undertaken to evaluate the possibility of using starches from nonconventional sources as alternative solution when specific functional properties are nonsatisfied by conventional starches. Twenty two non-cereal starches, among which 17 were from roots and tubers from South America, were evaluated and compared to common starches from cereals, potato and cassava. Several functional properties, mostly sought by industrial users, were determined: hot paste viscosity, clarity of the gel, resistance to acidic medium (pH 2.4) and to sterilisation (121°C for 2 hours) and stability of paste at -20°C. Several starches presented promising results like starch from Canna indica that has very high hot paste viscosity and resistance to sterilisation and acidic condition and starch from Arracacia xanthorrhiza that gave clear paste with low syneresis during freezing storage conditions. The functional properties were related to starch physico-chemical characteristics. Amylose content was strongly correlated to resistance to acidic medium and degree of syneresis. On the other hand, hot paste viscosity was mainly related to starch granule size: the larger the granule, the higher the viscosity. In addition gel clarity appeared positively correlated to hot paste viscosity that reflected the predominance of starch swelling and disintegration during cooking on gel clarity.
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