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Physicochemical properties and in vitro digestibility of flours and starches from taro cultivated in different regions of Thailand |
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| Authors: | Rungtiwa Wongsagonsup Thanupong Nateelerdpaisan Chayapon Gross Manop Suphantharika Prasanna D Belur Esperanza Maribel G Agoo Jose Isagani Belen Janairo |
| Affiliation: | 1. Division of Food Technology, Mahidol University, Kanchanaburi Campus, Kanchanaburi, 71150 Thailand;2. Division of Food Technology, Mahidol University, Kanchanaburi Campus, Kanchanaburi, 71150 Thailand
Contribution: Data curation (equal), Formal analysis (equal), Methodology (equal), Resources (equal);3. Department of Biotechnology, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok, 10400 Thailand Contribution: Conceptualization (equal), Formal analysis (equal), Validation (equal), Visualization (equal), Writing - review & editing (equal);4. Department of Chemical Engineering, National Institute of Technology Karnataka, Surathkal, Srinivasanagar, Mangalore, 575025 India;5. Biology Department, College of Science, De La Salle University, 2401 Taft Avenue, Manila, 0922 Philippines Contribution: Conceptualization (equal), Writing - review & editing (equal);6. Biology Department, College of Science, De La Salle University, 2401 Taft Avenue, Manila, 0922 Philippines Contribution: Conceptualization (equal), Validation (equal), Writing - review & editing (equal) |
| Abstract: | This research aimed to study physicochemical properties and in vitro digestibility of flours and starches from taro cultivated in different regions of Thailand, that is, Kanchanaburi (KB), Chiang Mai (CM), Phetchaburi (PB) and Saraburi (SB). Taro starches were extracted from taro flours using either water or alkaline extraction. The taro flours had significantly (P ≤ 0.05) larger particle size, higher pasting and gelatinisation temperatures, and resistant starch content but lower total starch content, whiteness (L* value), paste viscosities and clarity than their corresponding extracted starches. All the taro starches exhibited polygonal and irregular granules and gave A-type X-ray diffraction pattern. The alkaline-extracted taro starches had significantly (P ≤ 0.05) higher extraction yield, total starch content, L* value, pasting and gelatinisation temperatures, and paste clarity but lower granular size, amylose content, resistant starch content, paste viscosities and relative crystallinity than their water-extracted counterparts. |
| Keywords: | Alkaline extraction in vitro digestibility physicochemical properties Taro flour taro starch |