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Chemical Composition, Mineral Profile, and Functional Properties of Canna (Canna edulis) and
Arrowroot (Maranta spp.) Starches
∗
ELEVINA PÉREZ1, & MARY LARES2
1 Instituto
de Ciencia y Tecnologı́a de Alimentos, Facultad de Ciencias, Universidad Central de Venezuela, Apartado 47.097, Caracas 1041 A, Venezuela;
2 Escuelade Nutrición y Dietética, Facultad de Medicina, Universidad Central de Venezuela, Apartado 48.321, Caracas 1041-A, Venezuela (∗ author for
correspondence; e-mail: pereezee@hotmail.com)
Abstract. The aim of the present study was to evaluate some chemical Starches isolated from corn, potato, tapioca, and wheat
and mineral characteristics and functional and rheological properties of are among the few available starch sources that have been
Canna and Arrowroot starches produced in the Venezuelan Andes. Canna
extensively studied. Starches, such as Canna and Arrowroot,
starch showed a higher (P < 0.05) moisture, ash, and crude protein content
than arrowroot starch, while crude fiber, crude fat, and amylose content have received less attention, despite their potential in dif-
of this starch were higher (P < 0.05). Starches of both rhizomes own ferent industrial areas. To overcome the problem, research
phosphorus, sodium, potassium, magnesium, iron, calcium, and zinc in must be conducted extensively in order to reach a better
their composition. Phosphorus, sodium, and potassium are the higher in knowledge and a rational use of these unexploited starch
both starches. Water absorption, swelling power, and solubility values re-
sources. The objective of the present paper was to evaluate
vealed weak bonding forces in Canna starch granules; this explained the
lower gelatinization temperature and the substantial viscosity development the chemical composition, mineral profile, and functional
of Canna starch during heating. Arrowroot starch showed a higher gela- properties of starches isolated from the edible portion of
tinization temperature measure by DSC, than Canna starch and exhibited Canna (Canna edulis) and Arrowroot (Maranta spp.) tu-
a lower value of H. Both starches show negative syneresis. The apparent bers.
viscosity of Canna starch was higher (P < 0.05) than the Arrowroot starch
values. The size (wide and large) of Canna starch granules was higher than
arrowroot starch. From the previous results, it can be concluded that Canna
and Arrowroot starches could become interesting alternatives for food de-
velopers, depending on their characteristics and functional properties. Materials and Methods
Key words: Arrowroot starch, Canna starch, Chemical composition, Min- Materials
eral composition, Rheological and functional properties
The gelatinization temperature ranges were similar in both Syneresis of Starch Gels. Both starches show negative
starches. However, initial, final gelatinization temperatures syneresis, in fact, it is strengthened by the strong associative
forces inside their granules as is shown in Table 5.
Table 4. Gelatinization endotherm parameters of Canna and Arrow-
root starches
Table 5. Granular size and syneresis of Canna and Arrowroot
Parameter Canna starch Arrowroot starch starches
Note. The values (mean of nine values, three values of each lot of Note. The values (mean of nine values, three values of each
starch analyzed) in the same row followed by the same letter are not lot of starch analyzed) in the same row followed by the same
statistically different at a 5% significance level. letter are not statistically different at a 5% significance level.
116
Granular Size. Table 5 shows the size (wide and large) as measured with different thermal and mechanical methods.
of the starches. As is observed in this table Canna starch Starch/Stärke 50: 70–72.
granules were twice higher than Arrowroot starch. 2. Erdman MD (1986) Starch from arrowroot (Maranta arundinacea)
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