Starch from Colocasia esculenta (L.) Schott of purple and white esculenta varieties: Thermal, technological properties, and morphological study

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dc.creatorJosé Trujillo-Ccanahuire
dc.creatorElizabeth S. Ordoñez
dc.creatorDarlym Reategui
dc.creatorMelchor Soria Iturri
dc.date2024
dc.date.accessioned2026-07-07T03:29:25Z
dc.descriptionThe high demand for starch in the food industry drives the search for new alternative sources for extraction. In this regard, Colocasia esculenta (L.) Schott, an edible root, is a promising alternative source for starch extraction. This study focused on correlating the technological and thermal properties with the microstructure and size distribution of starch from white and purple varieties. Starch granules with high thermal stability (132-258.3 °C) and good digestibility based on granule size (0.79-4.05 µm) were obtained. It was demonstrated that larger starch granules exhibit higher water absorption capacity (WAC) (139±0.53%). Moreover, the increase in WAC results in a higher gelatinization temperature (76.1±0.3 °C), which is favorable as it allows the use of this starch in food processing at high temperatures.
dc.formatapplication/pdf
dc.identifier0304-2847
dc.identifierhttps://www.redalyc.org/articulo.oa?id=179980940009
dc.identifierhttps://www.redalyc.org/journal/1799/179980940009/
dc.identifierhttps://www.redalyc.org/journal/1799/179980940009/html/
dc.identifierhttps://www.redalyc.org/journal/1799/179980940009/179980940009.epub
dc.identifierhttps://www.redalyc.org/journal/1799/179980940009/movil
dc.identifier10.15446/rfnam.v77n3.111574
dc.identifier.urihttp://hdl.handle.net/123456789/435146
dc.languageen
dc.publisherUniversidad Nacional de Colombia
dc.relationhttp://www.redalyc.org/revista.oa?id=1799
dc.rightsRevista Facultad Nacional de Agronomía - Medellín
dc.sourceRevista Facultad Nacional de Agronomía - Medellín (Colombia) Num.3 Vol.77
dc.subjectAgrociencias
dc.titleStarch from Colocasia esculenta (L.) Schott of purple and white esculenta varieties: Thermal, technological properties, and morphological study
dc.typeartículo científico

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Revista Facultad Nacional de Agronomía - Universidad Nacional de Colombia