Physicochemical, Microstructural, and Rheological Characterization of Tigernut (Cyperus esculentus) Starch
The aim of this study was to characterize the physicochemical properties of starch isolated from two varieties of tigernuts. The results showed wide variations between the two types of tigernuts. Mean granule sizes were 11.1 and 6.1 μm, respectively, for starch from the yellow and black while amylos...
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| Format: | Article |
| Language: | English |
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Wiley
2019-01-01
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| Series: | International Journal of Food Science |
| Online Access: | http://dx.doi.org/10.1155/2019/3830651 |
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| author | P. T. Akonor C. Tortoe C. Oduro-Yeboah E. A. Saka J. Ewool |
| author_facet | P. T. Akonor C. Tortoe C. Oduro-Yeboah E. A. Saka J. Ewool |
| author_sort | P. T. Akonor |
| collection | DOAJ |
| description | The aim of this study was to characterize the physicochemical properties of starch isolated from two varieties of tigernuts. The results showed wide variations between the two types of tigernuts. Mean granule sizes were 11.1 and 6.1 μm, respectively, for starch from the yellow and black while amylose content ranged from 19 to 21%. Starch gels from the yellow variety were more stable to freeze-thaw and recorded 37.1% syneresis, compared to 56.5% after the first storage cycle. Pasting properties were significantly different (p < 0.05) among starch from the two tigernut varieties, with black recording higher peak viscosity, lower breakdown, and higher setback viscosity. Gels made from the yellow variety were clearer, softer, more adhesive, and more cohesive. Both gels showed a pseudoplastic flow behavior without thixotropy. |
| format | Article |
| id | doaj-art-66d5a7c51dfb4e029c695e7cafe0dcc8 |
| institution | Kabale University |
| issn | 2356-7015 2314-5765 |
| language | English |
| publishDate | 2019-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | International Journal of Food Science |
| spelling | doaj-art-66d5a7c51dfb4e029c695e7cafe0dcc82025-02-03T01:11:58ZengWileyInternational Journal of Food Science2356-70152314-57652019-01-01201910.1155/2019/38306513830651Physicochemical, Microstructural, and Rheological Characterization of Tigernut (Cyperus esculentus) StarchP. T. Akonor0C. Tortoe1C. Oduro-Yeboah2E. A. Saka3J. Ewool4Food Technology Research Division, Council for Scientific and Industrial Research-Food Research Institute, P.O. Box M20, Accra, GhanaFood Technology Research Division, Council for Scientific and Industrial Research-Food Research Institute, P.O. Box M20, Accra, GhanaFood Technology Research Division, Council for Scientific and Industrial Research-Food Research Institute, P.O. Box M20, Accra, GhanaFood Technology Research Division, Council for Scientific and Industrial Research-Food Research Institute, P.O. Box M20, Accra, GhanaDepartment of Animal Biology and Conservation Sciences, University of Ghana, Legon, GhanaThe aim of this study was to characterize the physicochemical properties of starch isolated from two varieties of tigernuts. The results showed wide variations between the two types of tigernuts. Mean granule sizes were 11.1 and 6.1 μm, respectively, for starch from the yellow and black while amylose content ranged from 19 to 21%. Starch gels from the yellow variety were more stable to freeze-thaw and recorded 37.1% syneresis, compared to 56.5% after the first storage cycle. Pasting properties were significantly different (p < 0.05) among starch from the two tigernut varieties, with black recording higher peak viscosity, lower breakdown, and higher setback viscosity. Gels made from the yellow variety were clearer, softer, more adhesive, and more cohesive. Both gels showed a pseudoplastic flow behavior without thixotropy.http://dx.doi.org/10.1155/2019/3830651 |
| spellingShingle | P. T. Akonor C. Tortoe C. Oduro-Yeboah E. A. Saka J. Ewool Physicochemical, Microstructural, and Rheological Characterization of Tigernut (Cyperus esculentus) Starch International Journal of Food Science |
| title | Physicochemical, Microstructural, and Rheological Characterization of Tigernut (Cyperus esculentus) Starch |
| title_full | Physicochemical, Microstructural, and Rheological Characterization of Tigernut (Cyperus esculentus) Starch |
| title_fullStr | Physicochemical, Microstructural, and Rheological Characterization of Tigernut (Cyperus esculentus) Starch |
| title_full_unstemmed | Physicochemical, Microstructural, and Rheological Characterization of Tigernut (Cyperus esculentus) Starch |
| title_short | Physicochemical, Microstructural, and Rheological Characterization of Tigernut (Cyperus esculentus) Starch |
| title_sort | physicochemical microstructural and rheological characterization of tigernut cyperus esculentus starch |
| url | http://dx.doi.org/10.1155/2019/3830651 |
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