Chemical, physical and morphometric properties of Peruvian carrot (Arracacia xanthorrhiza B.) starch
(1999) In Acta Cientifica Venezolana 50(4). p.240-244- Abstract
Starch was isolated from Peruvian carrot (PC) -or arracacha- (Arraccacia xanthorrhiza B.) roots. Its chemical, physical, physicochemical and granular structural properties were compared to those of commercial cassava starch. Scanning electron microscopy revealed a granular size for PC starch ranging between 4 and 26 μm in diameter, with spherical and truncated-egg shapes. PC and cassava starches were similar regarding gross chemical composition and basic physical characteristics but differed in pasting properties, with PC starch showing lower breakdown and consistency indices. The two starches also showed different water absorption and solubility patterns.
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/14aae7d4-c342-4844-83f6-7e09b4d356de
- author
- Pérez, Elevina E. ; Borneo, Rafael ; Melito, Carmelo G. and Tovar, Juscelino LU
- publishing date
- 1999-12-01
- type
- Contribution to journal
- publication status
- published
- keywords
- Arracacha, Arracacia xanthorrhiza, Cassava starch, Peruvian carrot starch, Root starches
- in
- Acta Cientifica Venezolana
- volume
- 50
- issue
- 4
- pages
- 5 pages
- publisher
- Edificio FundaVAC - AsoVAC
- external identifiers
-
- pmid:10974715
- scopus:0033290663
- ISSN
- 0001-5504
- language
- English
- LU publication?
- no
- id
- 14aae7d4-c342-4844-83f6-7e09b4d356de
- date added to LUP
- 2018-10-05 15:59:36
- date last changed
- 2024-04-01 11:44:07
@article{14aae7d4-c342-4844-83f6-7e09b4d356de, abstract = {{<p>Starch was isolated from Peruvian carrot (PC) -or arracacha- (Arraccacia xanthorrhiza B.) roots. Its chemical, physical, physicochemical and granular structural properties were compared to those of commercial cassava starch. Scanning electron microscopy revealed a granular size for PC starch ranging between 4 and 26 μm in diameter, with spherical and truncated-egg shapes. PC and cassava starches were similar regarding gross chemical composition and basic physical characteristics but differed in pasting properties, with PC starch showing lower breakdown and consistency indices. The two starches also showed different water absorption and solubility patterns.</p>}}, author = {{Pérez, Elevina E. and Borneo, Rafael and Melito, Carmelo G. and Tovar, Juscelino}}, issn = {{0001-5504}}, keywords = {{Arracacha; Arracacia xanthorrhiza; Cassava starch; Peruvian carrot starch; Root starches}}, language = {{eng}}, month = {{12}}, number = {{4}}, pages = {{240--244}}, publisher = {{Edificio FundaVAC - AsoVAC}}, series = {{Acta Cientifica Venezolana}}, title = {{Chemical, physical and morphometric properties of Peruvian carrot (Arracacia xanthorrhiza B.) starch}}, volume = {{50}}, year = {{1999}}, }