Characterization of cocoyam (Xanthosoma spp.) corm flour from the Nazareno cultivar
| Autor: | Martha L. López-Moreno, Rosa Nilda Chávez-Jáuregui, Diana Carolina Coronell-Tovar, Ángel Bosques-Vega |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2019 |
| Předmět: |
0106 biological sciences
Food industry nutritional composition Starch Potassium Xanthosoma chemistry.chemical_element Corm lcsh:TX341-641 01 natural sciences Oxalate chemistry.chemical_compound 0404 agricultural biotechnology 010608 biotechnology Xanthosoma spp lcsh:Technology (General) Cultivar Food science functional properties biology business.industry 04 agricultural and veterinary sciences biology.organism_classification 040401 food science Corm flour chemistry Amylopectin lcsh:T1-995 business lcsh:Nutrition. Foods and food supply Food Science Biotechnology |
| Zdroj: | Food Science and Technology v.39 n.2 2019 Food Science and Technology (Campinas) Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA Food Science and Technology, Volume: 39, Issue: 2, Pages: 349-357, Published: 19 APR 2018 Food Science and Technology, Iss 0 (2018) Food Science and Technology, Issue: ahead, Published: 19 APR 2018 |
| Popis: | The present study assessed the physical, chemical, functional, and microbiological properties of cocoyam (Xanthosoma spp.) corm flour made from the Nazareno cultivar. The flour was initially submitted to a water-soaking process in order to reduce its high oxalate content. The soaked flour showed a high dietary fiber content (15.4% insoluble and 2.8% soluble fiber), and can be considered essentially an energy-rich food given its high starch content (60.5%), of which 85.04% was analyzed as amylopectin; it also showed a high potassium content (19.09 mg/g). The anti-nutritional component analysis showed low levels of oxalate (5.55 mg/g), saponins (0.10%) and tannins (0.07%), while phytates were not detected. The flour had a high water and oil absorption capacity (9 - 11 g/g at 90 and 100 °C; 1.2 g/g) and it gelatinized at between 81.81 - 89.58 °C. It was also microbiologically stable after storage for 9 months at room temperature. Development of a multipurpose flour from cocoyam corm could provide a value-added option for the local food industry. |
| Databáze: | OpenAIRE |
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