Physicochemical and Functional Properties of Tropical Tuber Starches: A Review
Prev Page |- Introduction
- Extraction Techniques
- Other components in Starch
- Colour and Appearance
- Granule Shape and Size
- Spectral Features
- X-Ray Diffraction Pattern
- Molecular Weight
- Amylose Content
- Thermal Characteristics
- Gelatinisation and Pasting Temperatures
- Viscosity
- Swelling Power
- Solubility
- Clarity
- Sol stability
- Digestibility
- Conclusions
18. Conclusions
The studies on the different tuber crops reveal the vast variability available among them, which is not generally observed in the case of cereal starches. The high viscosity of cassava and Canna starches makes these starches very useful in many food and industrial applications especially where high thickening power is desired. The low viscosity of aroid starches can be exploited in paper industries where lower viscosity and good film forming capacity are preferred. The small granular size of Colocasia and D.esculenta and D.dumetorum starches makes these ideal as filter in biodegradable plastics, and in aerosois and talcum powders. The clarity of cassava, Canna and yam starches is useful in many food applications. Similarly the good gel strength of these starches, especially Canna starch can be utilized in a wide array of food products. The easy gelatinisation of cassava and sweet potato starches can make them suitable in the manufacture of hydrolysis products derived from starch. The range of characters observed makes the tuber starches amenable to different applications based on their properties in place of different applications based on their properties in place of chemically modified starches. An awareness of their potential uses can help in large scale cultivation of these crops and extraction of starch from them. It is also possible to modify the starch properties by simple physical methods like hydrothermal or steam-pressure treatments. Latest developments in biotechnology can also be tried to modify the starches. These include fermentation of starch by the use of selective organisms or enzymatic modifications, which can bring about specific substitutions [105-107,147, 180-182]. Lot of work has been done on fermentation of cassava and its effect on starch quality whereas the use of enzymes in starch derivatisation has not been exploited and offers very good scope for value addition [183-188].
| Abbreviations | |
|---|---|
| BU | Brabender units |
| CP-MAS13C NMR | Cross Polarised Magic Angle |
| Scattering 13Carbon Nuclear Magnetic Resonance | |
| CTCRI | Central Tuber Crops Research Institute |
| DMSO | Dimethyl sulphoxide |
| DP | Degree of polymerization |
| DS | Degree of substitution |
| DSC | Different Scanning Calorimetry |
| FTIR | Fourier Transform Infra Red |
| GMS | Glyceryl monosterate |
| PK | Peak Viscosity |
| RVA | Rapid Visco Analyser |
| SNU | Stirring number Units |
| XRD | X-Ray diffraction |
