Journal of Food, Agriculture and Environment

By-products derived of the starch isolation from tubers: Physicochemical and functional properties

Author(s):

Juan Pablo Hernandez-Uribe ¹, Francisco Javier García-Suárez ², Felipe Gutiérrez-Meraz ², Sandra Leticia Rodriguez-Ambriz ², Luis Arturo Bello-Perez ^{2 *}

Recieved Date: 2013-09-18, Accepted Date: 2014-01-08

Abstract:

The use of by-products of the starch isolation process from tubers can bring some benefits as decreasing of the contamination in the environment and obtaining raw material for elaboration of bakery and pasta products with physicochemical, functional and nutritional characteristics. By-products of the starch isolation from chayote and taro tubers were characterized for their chemical composition, functional properties and starch digestibility features. Residual protein was higher in the taro by-product than in the chayote by-product, and the former presented higher dietary fibre. By-products presented residual starch with thermal properties of gelatinization and retrogradation that is important during processing and storage of products elaborated with these materials. The functional properties of water and oil retention capacity of both by-products showed the feasibility for use in food products. The starch digestibility test showed low amounts of slowly digestible and resistant starch, and high levels of rapidly digestible starch (RDS), although the RDS content can be considered low. The results obtained showed the feasibility to recuperate by-products of starch isolation process from tubers with chemical and functional characteristics for possible use in bakery and pasta products.

Keywords:

Tubers, by-products, starch digestibility, thermal properties, dietary fibre

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Journal: Journal of Food, Agriculture and Environment
Year: 2014
Volume: 12
Issue: 1
Category: Food and Health
Pages: 43-46

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