Abstract.
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.
Similar content being viewed by others
References
Pérez EE, Breene WM, Bahnassey YA (1998) Variations in the gelatinization profiles of cassava, sagu and arrowroot native starches as measured with different thermal and mechanical methods. Starch/Stärke 50: 70–72.
Lii Ch Y, Chang YH (1991) Study of starch in Taiwan. Food Rev Inter 7: 185–203.
Pérez E, Lares M, González Z (1997) Some characteristic of sagu (Canna edulis Kerr) and zulu (Maranta sp.) rhizomes. J Agric Food Chem 45: 2546–2549.
Wootton M, Bamunuarachchi M (1978) Water binding capacity of commercial produced native and modified starches. Starch/Stärke 30: 306–309.
Moorthy SN, Vimala B, Mukherjee A (2002) Physicochemical and functional properties of Canna edulis starch. Trop Sci 42: 75–77.
Thitipraphunkul K, Uttapap D, Piyachomkwan K, Takeda Y (2003a) A comparative study of edible canna (Canna edulis) starch from different cultivars. Part I. Chemical composition and physicochemical properties. Carbohydr Polym 53: 317–324.
Yun YS, Satake M, Katsuki S, Kunugi A (2004) Phenylpropanoid derivatives from edible canna, Canna edulis. Phytochem 65: 2167–2171.
Pérez EE, Breene WM, Bahnassey YA (1998) Gelatinization profiles of Peruvian carrot, cocoyam and potato starches as measured with the Brabender viscoamylograph, rapid visco-analyzer, and differential scanning calorimeter. Starch/ Stärke 50: 14–16.
Thitipraphunkul K, Uttapap D, Piyachomkwan K, Takeda Y (2003b) A comparative study of edible canna (Canna edulis) starch from different cultivars. Part II. Molecular structure of amylose and amylopectin. Carbohydr Polym 54: 489–498.
Hung PV, Morita N (2005) Physicochemical properties and enzymatic digestibility of starch from edible canna (Canna edulis) grown in Vietnam. Carbohydr Polym 61: 314–321.
Santacruz S, Koch K, Svensson J, Ruales J, Eliasson AC (2002) Three under-utilized sources of starch from Andean region in Ecuador. Part I. physicochemical characterization. Carbohydr Polym 49: 63–70.
Santacruz S, Ruales J, Eliasson AC (2003) Three under-utilized sources of starch from Andean region in Ecuador. Part II. Rheological characterization. Carbohydr Polym 51: 85–92.
Inatsu O, Maeda I, Jimi N, Takahashi K, Taniguchi H, Kawabata M, and Nakamura M. (1983). Edible canna starch I. some properties of edible canna starch produced in Taiwan. J Jap Soc Starch Sci 30: 38–47.
Lewandowicz G, Fornal J, Walkowski A (1997) Effect of the irradiation microwave on physicochemical properties and structure of potato and tapioca starch. Carbohydr Polym 34: 213–230.
González Z, Pérez E (2002) Evaluation of lentil starches modified by microwave irradiation, and extrusion cooking. Food Res Intern 35: 415–420.
Chaparraro R, Cortes H (1978) Canna edulis Kerr. Cultivo. Industrialización. Utilidad Forrajera. In: Ruiz R (ed), Temas de Orientación Agropecuaria vol 131. Bogotá, Colombia: Adpostal, pp 1–52
AACC (2000) Cereal Laboratory Methods, 10th eds. St. Paul, MN: The American Association of Cereal Chemists.
Schoch TJ (1964) Fatty Substances in Starch. In: Whistler RL (ed), Methods in Carbohydrate Chemistry vol IV. New York: Academic Press Inc, pp 56–61.
Juliano BO (1971) A Simplified Assay for Milled-Rice Amylose. Cereal Sci Today 16: 334–340.
AOAC (1990) Official Methods of Analysis, 15th eds. Washington, DC: Association of Official Analytical Chemists.
González Z, Peréz E (2002) Effect of acetylation on some properties of rice starch. Starch/Stärke 54: 148–154.
Smith RJ (1976) Characterization and Analysis of Starches. In: Whistler RL, Paschall EF (eds), Starch: Chemistry and Technology vol II. New York: Academic Press Inc, pp 569–635.
Kim K, Yoon HK, Kim SK (1984) Physicochemical properties of arrowroot starch. J Korean Agric Chem Soc 27: 245–251.
González Z, Pérez E (2003) Evaluación fisicoquímica y funcional de almidones de yuca (Manihot esculenta Crantz) pregelatinizados y calentados con microondas. Acta Cient Ven 54: 127–137.
Zhou M, Robards K, Glennie-Holmes M, Helliwel S (1998) Structure and pasting properties of oat starch. Cereal Chem 75: 273–281.
Tovar J, Herrera E, Rascón A, Pérez E (2002) Resistant starch formation does not parallel syneresis tendency in different starch gels. Food Chem 76: 455–459.
Pérez E (2000) Determination of the correlation between amylose and phosphorous content and gelatinization profile of starches and flours obtained from edible tropical tubers using differential scanning Colorimetric and atomic absorption spectroscopy. MS Thesis, Department of Food Science, University of Wisconsin-Stout. WI
Santacruz S (2004) Characterisation of starches isolated from Arracacha xanthorriza, Canna edulis and Oxalis tuberosa and extracted from potato leaf. Ph. D, Thesis, Department of Food Science, Swedish University of Agricultural Science. Acta Univer Agric Suecia Agr vol 486.
Jane J, Kasemsuwan T, Chen JF, Juliano (1996) Phosphorous in rice and other starches. CFW 41: 827–838.
Thomas DS, Atwell WA (1999) Starch structure. In: Eagan Press Handbook Series (eds), Starches critical guide for food industry. St. Paul Minnesota: Eagan Press, pp 1–30.
Whisther RL, Paschall EF (1965) Gelatinization Starch In: Whistler RL, Paschall EF (eds), Starch: Chemistry and Technology. New York/ London: Academic Press, pp 289–309.
Acknowledgements
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.
Author information
Authors and Affiliations
Rights and permissions
About this article
Cite this article
Lares, M., Pérez, E. Determination of the Mineral Fraction and Rheological Properties of Microwave Modified Starch from Canna Edulis . Plant Foods Hum Nutr 61, 109–113 (2006). https://doi.org/10.1007/s11130-006-0007-7
Published:
Issue Date:
DOI: https://doi.org/10.1007/s11130-006-0007-7