TY - JOUR
T1 - By-products derived of the starch isolation from tubers
T2 - Physicochemical and functional properties
AU - Hernandez-Uribe, Juan Pablo
AU - García-Suárez, Francisco Javier
AU - Gutiérrez-Meraz, Felipe
AU - Rodriguez-Ambriz, Sandra Leticia
AU - Bello-Perez, Luis Arturo
PY - 2014
Y1 - 2014
N2 - 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.
AB - 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.
KW - By-products
KW - Dietary fibre
KW - Starch digestibility
KW - Thermal properties
KW - Tubers
UR - http://www.scopus.com/inward/record.url?scp=84896716535&partnerID=8YFLogxK
M3 - Artículo
SN - 1459-0255
VL - 12
SP - 43
EP - 46
JO - Journal of Food, Agriculture and Environment
JF - Journal of Food, Agriculture and Environment
IS - 1
ER -