Water-starch interactions of red and white cocoyam (Xanthosoma sagittifolium)

Abena Achiaa Boakye; María Gudjónsdóttir; Faustina Dufie Wireko-Manu; Ibok Oduro; William Otoo Ellis; Ioannis S. Chronakis

doi:10.1002/star.201800128

Water-starch interactions of red and white cocoyam (Xanthosoma sagittifolium)

Abena Achiaa Boakye^*, María Gudjónsdóttir, Faustina Dufie Wireko-Manu, Ibok Oduro, William Otoo Ellis, Ioannis S. Chronakis

^*Corresponding author for this work

National Food Institute

Research output: Contribution to journal › Journal article › Research › peer-review

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Abstract

This study investigated the water‐starch characteristics of two cocoyam varieties, red (mankanikokoo) and white (mankanifufuo), alongside their relevant physicochemical and pasting properties. Differences between the varieties in their starch content, as well as amylose/amylopectin ratios were identified. Low‐Field Nuclear Magnetic Resonance (LF‐NMR) transverse relaxation time analysis of flour and starch suspensions of the two cocoyam varieties indicated changes in their gelatinization and retrogradation during heating and cooling. One to two water populations were identified for both varieties and were highly dependent on the temperature and concentration rather than the variety, however the red variety showed higher retrogradation tendency. An increase in relaxation times at 75–80 °C was observed for flours and starches corresponding well to the amylograph pasting temperatures revealed using the Rapid Visco Analyzer.

Original language	English
Article number	1800128
Journal	Starch
Volume	71
Issue number	5-6
Number of pages	8
ISSN	0038-9056
DOIs	https://doi.org/10.1002/star.201800128
Publication status	Published - 2019

Keywords

Cocoyam
LF-NMR relaxometry
Water-starch interactions

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title = "Water-starch interactions of red and white cocoyam (Xanthosoma sagittifolium)",

abstract = "This study investigated the water‐starch characteristics of two cocoyam varieties, red (mankanikokoo) and white (mankanifufuo), alongside their relevant physicochemical and pasting properties. Differences between the varieties in their starch content, as well as amylose/amylopectin ratios were identified. Low‐Field Nuclear Magnetic Resonance (LF‐NMR) transverse relaxation time analysis of flour and starch suspensions of the two cocoyam varieties indicated changes in their gelatinization and retrogradation during heating and cooling. One to two water populations were identified for both varieties and were highly dependent on the temperature and concentration rather than the variety, however the red variety showed higher retrogradation tendency. An increase in relaxation times at 75–80 °C was observed for flours and starches corresponding well to the amylograph pasting temperatures revealed using the Rapid Visco Analyzer.",

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AU - Boakye, Abena Achiaa

AU - Gudjónsdóttir, María

AU - Wireko-Manu, Faustina Dufie

AU - Oduro, Ibok

AU - Ellis, William Otoo

AU - Chronakis, Ioannis S.

PY - 2019

Y1 - 2019

N2 - This study investigated the water‐starch characteristics of two cocoyam varieties, red (mankanikokoo) and white (mankanifufuo), alongside their relevant physicochemical and pasting properties. Differences between the varieties in their starch content, as well as amylose/amylopectin ratios were identified. Low‐Field Nuclear Magnetic Resonance (LF‐NMR) transverse relaxation time analysis of flour and starch suspensions of the two cocoyam varieties indicated changes in their gelatinization and retrogradation during heating and cooling. One to two water populations were identified for both varieties and were highly dependent on the temperature and concentration rather than the variety, however the red variety showed higher retrogradation tendency. An increase in relaxation times at 75–80 °C was observed for flours and starches corresponding well to the amylograph pasting temperatures revealed using the Rapid Visco Analyzer.

AB - This study investigated the water‐starch characteristics of two cocoyam varieties, red (mankanikokoo) and white (mankanifufuo), alongside their relevant physicochemical and pasting properties. Differences between the varieties in their starch content, as well as amylose/amylopectin ratios were identified. Low‐Field Nuclear Magnetic Resonance (LF‐NMR) transverse relaxation time analysis of flour and starch suspensions of the two cocoyam varieties indicated changes in their gelatinization and retrogradation during heating and cooling. One to two water populations were identified for both varieties and were highly dependent on the temperature and concentration rather than the variety, however the red variety showed higher retrogradation tendency. An increase in relaxation times at 75–80 °C was observed for flours and starches corresponding well to the amylograph pasting temperatures revealed using the Rapid Visco Analyzer.

KW - Cocoyam

KW - LF-NMR relaxometry

KW - Water-starch interactions

U2 - 10.1002/star.201800128

DO - 10.1002/star.201800128

M3 - Journal article

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JF - Starch

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ER -

Water-starch interactions of red and white cocoyam (Xanthosoma sagittifolium)

Abstract

Keywords

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