Malki M K S, Wijesinghe J A A C, Ratnayake R H M K, Thilakarathna G C
Department of Bio-systems Engineering, Faculty of Agriculture and Plantation Management, Wayamba University of Sri Lanka, Makandura, Gonawila, 60170, Sri Lanka.
Department of Horticulture and Landscape Gardening, Faculty of Agriculture and Plantation Management, Wayamba University of Sri Lanka, Makandura, Gonawila, 60170, Sri Lanka.
Heliyon. 2023 Sep 9;9(9):e20033. doi: 10.1016/j.heliyon.2023.e20033. eCollection 2023 Sep.
Arrowroot is an underutilized tuber crop in Sri Lanka and the characterization of starch was done to identify its nutritional, physicochemical, and functional properties to evaluate its potential for use in the food industry. This study distinctly advances the field of arrowroot starch characterization by providing more characterization techniques for starch samples from Sri Lanka. Arrowroot starch colour was closely similar to colour of wheat flour indicating that the effect of colour is minimum when replacing wheat flour. Oval, spherical, and irregular globular shapes were the predominant starch granule shapes for arrowroot. The average length of starch granules was 44.99 ± 1.27 μm while the width of granules was 31.44 ± 0.58 μm. The least gelation concentration was 8.0% indicating its better gel-forming ability. The nutritional composition of arrowroot starch consisted of low crude protein (0.72 ± 0.02%), crude fat (0.26 ± 0.19%), and crude fiber (1.00 ± 0.09%) contents indicating the purity of starch. Sodium, Potassium, Calcium, Iron, and Zinc contents were 52.6 mg/kg, 4312.95 mg/kg, 382.67 mg/kg, 9.07 mg/kg, and 2.59 mg/kg, respectively. Results of flour densities demonstrated the potential of arrowroot starch to be used in the pharmaceutical industry. Arrowroot starch had high viscosity defining its potential as a thickener. The starch also had high swelling power and solubility indices while solubility was positively correlated with viscosity (0.679; P > 0.05). The low moisture absorbance indicates a longer shelf life of stored arrowroot starch. Onset temperature (T) of 75.02 °C, peak temperature (T) of 77.95 °C, and conclusion temperature (T) of 82.43 °C were resulted from DSC thermogram. Arrowroot was identified as an A-type starch from x-ray diffractometry and the FT-IR spectrum of arrowroot was identical to starch and presented the carbohydrate nature of starch. Thus, arrowroot starch has a high potential to be used in the food industry based on its functional properties.
竹芋是斯里兰卡一种未得到充分利用的块茎作物，对其淀粉进行了特性分析，以确定其营养、物理化学和功能特性，从而评估其在食品工业中的应用潜力。本研究通过为来自斯里兰卡的淀粉样品提供更多的特性分析技术，显著推动了竹芋淀粉特性分析领域的发展。竹芋淀粉的颜色与小麦粉的颜色非常相似，这表明在替代小麦粉时颜色影响最小。椭圆形、球形和不规则球形是竹芋淀粉颗粒的主要形状。淀粉颗粒的平均长度为44.99±1.27μm，而颗粒宽度为31.44±0.58μm。最低胶凝浓度为8.0%，表明其具有较好的凝胶形成能力。竹芋淀粉的营养成分包括低粗蛋白（0.72±0.02%）、粗脂肪（0.26±0.19%）和粗纤维（1.00±0.09%）含量，表明淀粉的纯度。钠、钾、钙、铁和锌的含量分别为52.6mg/kg、4312.95mg/kg、382.67mg/kg、9.07mg/kg和2.59mg/kg。面粉密度结果表明竹芋淀粉在制药工业中有应用潜力。竹芋淀粉具有高粘度，这决定了其作为增稠剂的潜力。该淀粉还具有高膨胀力和溶解度指数，且溶解度与粘度呈正相关（0.679；P>0.05）。低吸湿性表明储存的竹芋淀粉保质期更长。差示扫描量热法（DSC）热谱图显示起始温度（T）为75.02℃，峰值温度（T）为77.95℃，终了温度（T）为82.43℃。通过X射线衍射法确定竹芋为A型淀粉，竹芋的傅里叶变换红外光谱（FT-IR）与淀粉相同，呈现出淀粉的碳水化合物性质。因此，基于其功能特性，竹芋淀粉在食品工业中有很高的应用潜力。
