abstract

• The feasibility of obtaining resistant starch type III (RS3) from malanga flour (Xanthosoma sagittifolium), as an unconventional source of starch, was evaluated using the hydrothermal treatment of autoclaving. The physicochemical characterization of RS3 made from malanga flour was carried out through the evaluation of the chemical composition, color attributes, and thermal properties. In addition, the contents of the total starch, available starch, resistant starch, and retrograded resistant starch were determined by in vitro enzymatic tests. A commercial corn starch sample was used to produce RS3 and utilized to compare all of the analyses. The results showed that native malanga flour behaved differently in most of the evaluations performed, compared to the commercial corn starch. These results could be explained by the presence of minor components that could interfere with the physicochemical and functional properties of the flour; however, the RS3 samples obtained from malanga flour and corn starch were similar in their thermal and morphological features, which may be related to their similarities in the content and molecular weight of amylose, in both of the samples. Furthermore, the yields for obtaining the autoclaved powders from corn starch and malanga flour were similar (≈89%25), which showed that the malanga flour is an attractive raw material for obtaining RS3 with adequate yields, to be considered in the subsequent research. © 2021 by the authors. Licensee MDPI, Basel, Switzerland.

authors

• Espinosa Solís Vicente
• Zamudio-Flores P.B.

publication date

• 2021-01-01

funding provided via

• 2016-01-277457  Grant

published in

• Molecules  Journal

keywords

• Amylose molecular weight; Color evaluation; FTIR spectroscopy; Malanga flour; Resistant starch chemistry; flour; maize; Xanthosoma; Flour; Resistant Starch; Xanthosoma; Zea mays

Digital Object Identifier (DOI)

• 10.3390/molecules26134006

PubMed ID

• 34209163

start page

end page

volume

• 26

issue

• 13