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Water–Starch Interactions of Red and White Cocoyam ( Xanthosoma sagittifolium )
Author(s) -
Boakye Abena A.,
Gudjónsdóttir María,
WirekoManu Faustina Dufie,
Oduro Ibok,
Ellis William Otoo,
Chronakis Ioannis S.
Publication year - 2019
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.201800128
Subject(s) - amylopectin , amylose , starch , retrogradation (starch) , food science , chemistry , water content , horticulture , agronomy , biology , geotechnical engineering , engineering
This study investigates the water–starch characteristics of two cocoyam varieties, red ( mankanikɔkɔɔ ) and white ( mankanifufuo ), alongside their relevant physicochemical and pasting properties. Differences between the varieties in their starch content, as well as amylose/amylopectin ratios are identified. Low‐field nuclear magnetic resonance (LF‐NMR) transverse relaxation time analysis of flour and starch suspensions of the two cocoyam varieties indicates changes in their gelatinization and retrogradation during heating and cooling. One to two water populations are identified for both varieties and are 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 is observed for flours and starches corresponding well to the amylograph pasting temperatures revealed using the Rapid Visco Analyzer.