Determination of the Mineral Fraction and Rheological Properties of Microwave Modified Starch from Canna Edulis

  • Mary Lares
  • Elevina Pérez
Original Paper


The goal of this study was to evaluate the effect of the physical modification by microwave irradiation on the mineral fraction and rheological properties of starch isolated from Canna edulis rhizomes. Phosphorus, sodium, potassium, magnesium, iron, calcium and zinc were evaluated using atomic absorption spectrophotometry. Rheological properties were determined using both the Brabender amylograph and Brookfield viscosimeter. Except for the calcium concentration, mineral contents decreased significantly (p < 0.05) after microwave treatment. The amylographic profile was also modified, showing increased pasting temperature range and breakdown index, whereas the viscosity peak, viscosity at holding (95°C) and cooling periods (50°C), setback and consistency decreased as compared to the native starch counterpart. Although viscosity decreased in the microwaved sample, presumably due to starch changes at molecular level, it retained the general pseudo plastic behavior of native starch. It is concluded that canna starch may be modified by microwave irradiation in order to change its functional properties. This information should be considered when using microwave irradiation for food processing. Furthermore, the altered functional attributes of canna modified starch could be advantageous in new product development.

Key words:

Canna starch Microwave modified starch Mineral composition Rheological properties 



Published as a paper based in a research conducted under projects #: 03-10-2725-92 and S1-2501, supported by Consejo de Desarrollo Científico y Humanístico (CDCH), Universidad Central de Venezuela and Consejo Nacional de Investigaciones Científicas y Tecnológicas (CONICIT), respectively.


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Copyright information

© Springer Science+Business Media, Inc 2006

Authors and Affiliations

  • Mary Lares
    • 1
  • Elevina Pérez
    • 2
  1. 1.Escuela de Nutrición y Dietética, Facultad de MedicinaUniversidad Central de VenezuelaCaracasVenezuela
  2. 2.Instituto de Ciencia y Tecnología de Alimentos, Facultad de CienciasUniversidad Central de VenezuelaCaracasVenezuela

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