Abstract
Jicama roots have been studied as an alternative starch source. However, reports about the extraction yield are scarce, as well as publications about the use of pretreatment techniques for this material. Hence, the aim of this study was to analyze the effect of sonication on the starch yield as well as on the granule structure. Ultrasound was observed to have a positive effect on the starch yield, with the largest value obtained at a sonication time of 10 min (24.76 ± 2.4%). This represents a 46.9% increase over a non-treated sample (16.86 ± 0.9%), and the starch granule structure was unaffected, as confirmed by microscopy and an X-ray diffraction analysis The imperviousness of the starch granule to the sonication process is attributed to the protective effect of soluble fiber and a change in viscosity caused by the material released from parenchyma cells. More studies are required in this area.
Translated title of the contribution | Ultrasound-assisted extraction of starch from frozen jicama (P. erosus) roots: Effect on yield, structural characteristics and thermal properties |
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Original language | English |
Pages (from-to) | 738-746 |
Number of pages | 9 |
Journal | CYTA - Journal of Food |
Volume | 16 |
Issue number | 1 |
DOIs | |
State | Published - 1 Jan 2018 |
Keywords
- Freezing
- Granule structure
- Jicama
- Sonication
- Starch