Journal
FOOD CHEMISTRY
Volume 218, Issue -, Pages 56-63Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2016.08.123
Keywords
Maca (Lepidium meyenii Walpers); Starch; Thermal property; Pasting; Enzymatic susceptibility
Funding
- National Key Technology R&D Program in the 12th Five Year Plan of China [2014BAD04B03]
- Grain Industry Research Special Funds for Public Welfare Projects [201513006-03]
- China Scholarship Council
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province
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Maca (Lepidium meyenii Walpers) is gaining research attention due to its unique bioactive properties. Starch is a major component of maca roots, thus representing a novel starch source. In this study, the properties of three maca starches (yellow, purple and black) were compared with commercially maize, cassava, and potato starches. The starch granule sizes ranged from 9.0 to 9.6 mu m, and the granules were irregularly oval. All the maca starches presented B-type X-ray diffraction patterns, with the relative degree of crystallinity ranging from 22.2 to 24.3%. The apparent amylose contents ranged from 21.0 to 21.3%. The onset gelatinization temperatures ranged from 47.1 to 47.5 degrees C as indicated by differential scanning calorimetry. Significant differences were observed in the pasting properties and textural parameters among all of the studied starches. These characteristics suggest the utility of native maca starch in products subjected to low temperatures during food processing and other industrial applications. (C) 2016 Elsevier Ltd. All rights reserved.
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