| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 604738 | Food Hydrocolloids | 2013 | 9 Pages |
Physicochemical properties of starches of five cocoyam cultivars were evaluated. CIE L*, a*, b* colour parameters of corm and starches were measured. Amylose, pasting and functional properties of the starches were investigated using colourimetric, Rapid Visco-Analyser and standard methods respectively. Cocoyam starches were white in colour as shown by L* (84.83–88.65), a* (+0.01–+1.19), and b* (+15.33–+16.54) values. Starch granule sizes varied significantly in length (6.47–13.63 μm) and width (5.36–8.45 μm), while amylose content ranged from 11.55% (NCe002) to 33.77% (NXs001). Peak (49.09–141.96 RVU), breakdown (49.09–141.96 RVU), final (189.79–327.42 RVU) viscosities, pasting temperature (84.53–88.75 °C) and time (4.55–4.97 min) varied significantly (p < 0.05) among cultivars. Also, water absorption capacity (21–36%), pH (4.8–5.3), gelling point (60.5–69.5 °C), foam capacity (4.46–18.28%), bulk density (0.14–1.15 g/mL) and swelling power (2.31–10.09) varied significantly (p < 0.05) among the cultivars. Average yield of the starches varied significantly from 10.03 (NCe001) to 18.61% (NXs001).
Graphical abstractFigure optionsDownload full-size imageDownload as PowerPoint slideHighlights► Cocoyam starches were whiter in colour than the corm flesh. ► Functional properties of the cocoyam starches were significantly different. ► Pasting properties of the cultivars were significantly different, with the NXs003 cultivar showed higher pasting values. ► The granular starch sizes showed no significant variations among the cultivars.
