Arrowroot starch (Maranta arundinacea) as a bread ingredient for product development

The goal of this study was to characterize the technological-functional, physical and thermal properties of arrowroot starch in order to better determine its role and effectiveness in the food industry, and then to evaluate its effect on bread properties. Arrowroot starch was characterized in relation to microstructure, x-ray diffraction, infrared spectroscopy, thermogravimetric, and technological-functional properties. Thereafter, breads with different wheat-arrowroot concentrations were produced, and characterized. Results evidenced that arrowroot starch presented monomodal particle size distribution, and circular, ellipsoid, and oval granules. Technological-functional properties showed increase in swelling power, solubility and water absorption index with the increase of temperature. Wheat-arrowroot bread were homogeneous and visually similar to control breads. Crumb hardness and volume were not significantly affected by arrowroot starch concentration when up to 30% of wheat flour was substituted. Therefore, it could be concluded that arrowroot starch represents a promising raw material to be explored in different food applications. Practical applications This study investigated the potential properties of arrowroot starch and its use in bread formulation, which finally provides to be a useful strategy to food industries in order to meet the suitable use of new materials for developing product. The results demonstrated that arrowroot starch presented interesting technological-functional and thermal properties in order to be used in bread development. Wheat-arrowroot breads were well produced, homogeneous, and visually similar to control breads, and bread produced with 30% of arrowroot starch presented crumb hardness and volume similar to control bread.

Automated summary

This study aimed to characterize the properties of arrowroot starch and its potential use in bread formulation. The results showed that arrowroot starch has promising technological-functional and thermal properties for bread development, and the breads produced with arrowroot starch were similar to control bread in terms of hardness and volume when up to 30% of wheat flour was substituted.