Resumen

TORRES RAPELO, Alberto; MONTERO CASTILLO, Piedad  y  DURAN LENGUA, Marlene. Physical-chemical, morfologic and functional properties of malanga starch (Colocasia esculenta). Rev. Lasallista Investig. [online]. 2013, vol.10, n.2, pp.52-61. ISSN 1794-4449.

Abstract Introduction. Root and tuber starches are an alternative to solve hunger and problems due to a dependence of imported products. Due to their high starch content, malangas can be used to replace conventional raw materials in food industry. Objective. To evaluate the physical-chemical, morphological and functional properties of white and purple malanga´s starches. Materials and methods. The moisture percentage was assessed using a HR 73 Halogen Moisture Analyzer. The crude fiber content was evaluated by AOAC 962.09, 1990. Ash by AOAC 942.05, 1990. Total nitrogen by AOAC 923.03, 1990. Results. The results are shown as the mean DS ± of >three independent experiments. The moisture, fiber, ashes, proteins and amylose of both starches had statistical significance p<0,05. The water absorption indexes (WAI) of white and purple malangas were (1,79 ± 0.1 and 1,88 ± 0.02), respectively. The ISA had a significant difference for white and purple malangas, (12,8±0,3 and 23,07±0.21) respectively. The gelatinization temperatures were similar for both starches. The viscosity of the white and purple malangas starches were 1170± 2Cp and 975± 3Cp) respectively, p<0,05. The granulometry had no statistical significance Conclusion. The high moisture and fiber contents of both starches suggest that more appropriate techniques can be used to determine the moisture and to extract the starch. The high protein content prevents these starches from being used to manufacture glucose syrups. Due to their low gelatinization temperatures, they can be used to elaborate products such as desserts.

Palabras clave : starch; malanga; physical-chemical; morphological and functional properties.

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