We found a match
Your institution may have rights to this item. Sign in to continue.
- Title
Water–Starch Interactions of Red and White Cocoyam (Xanthosoma sagittifolium).
- Authors
Boakye, Abena A.; Gudjónsdóttir, María; Wireko‐Manu, Faustina Dufie; Oduro, Ibok; Ellis, William Otoo; Chronakis, Ioannis S.
- Abstract
This study investigates the water–starch characteristics of two cocoyam varieties, red (mankanikɔkɔɔ) and white (mankanifufuo), alongside their relevant physicochemical and pasting properties. Differences between the varieties in their starch content, as well as amylose/amylopectin ratios are identified. Low‐field nuclear magnetic resonance (LF‐NMR) transverse relaxation time analysis of flour and starch suspensions of the two cocoyam varieties indicates changes in their gelatinization and retrogradation during heating and cooling. One to two water populations are identified for both varieties and are highly dependent on the temperature and concentration rather than the variety, however, the red variety showed higher retrogradation tendency. An increase in relaxation times at 75–80 °C is observed for flours and starches corresponding well to the amylograph pasting temperatures revealed using the Rapid Visco Analyzer.
- Subjects
TARO; FLOUR; AMYLOSE; WHEAT starch; NUCLEAR magnetic resonance
- Publication
Starch / Staerke, 2019, Vol 71, Issue 5/6, pN.PAG
- ISSN
0038-9056
- Publication type
Article
- DOI
10.1002/star.201800128