Xanthosoma riedelianum starch for use in the food industry

Abstract: The objective of this work was to characterize the starch of Xanthosoma riedelianum, commonly known as “mangarito” in Brazil, and to evaluate its properties for the food industry. The starch was characterized as to its morphology and its thermal and technological properties. Morphology was evaluated by the analysis of granule size distribution, scanning electron microscopy, and X-ray diffraction. The thermal properties were examined by determining the initial, peak, and conclusion gelatinization temperatures, whereas the technological properties were obtained by analyzing viscosity, swelling power, solubility index, paste clarity, and syneresis. Although the extraction of X. riedelianum starch showed a low yield, the species is a source of starch with a high sticking temperature, mechanical stirring resistance, tendency to retrograde, and final viscosity. Therefore, this starch is ideal for products that require high viscosity, such as pie fillings, puddings, children’s foods, and bakery products, and its paste, which is opaque and viscous, can also be used in the formulation of broths.

摘要：本研究旨在对里氏芋（Xanthosoma riedelianum，该物种在巴西俗称"mangarito"）的淀粉进行表征，并评估其在食品工业中的应用性能。本研究从形态学、热学及工艺学特性三个方面对该淀粉展开分析：形态学特性通过颗粒粒径分布分析、扫描电子显微镜（scanning electron microscopy, SEM）观测以及X射线衍射（X-ray diffraction, XRD）进行评估；热学特性通过测定糊化起始温度、峰值温度与终结温度得以分析；工艺学特性则通过黏度、膨胀力、溶解度指数、糊液透明度以及析水率（syneresis）的检测获得。尽管里氏芋淀粉的提取率较低，但该物种所产淀粉具备糊化温度高、抗机械搅拌性强、易发生老化回生以及终黏度高等优良特性。因此，该淀粉十分适配对黏度要求较高的食品品类，例如派馅、布丁、婴幼儿食品及烘焙制品；同时其不透明且黏稠的糊液也可用于肉汤类产品的配方研制。