Study of the chemical and physical modification of starch obtained from white carrot (Arracacia xanthorrhiza) and sweet potato (Ipomoea batatas)
DOI:
https://doi.org/10.51252/raa.v4i2.639Keywords:
starch, alternative, amylose, amylopectin, nutritionalAbstract
Starch is an abundant and accessible source of biological raw materials, widely used in the food, medical and textile industries. The objective of the present study was to analyze the chemical and physical modification of starch obtained from white carrot (A. xanthorrhiza) and sweet potato (I. batatas). To do this, a completely randomized design with multiple factors was used, using white carrot and purple sweet potato. To verify the normality of the factors, the Kruskal Wallis technique was used, using the statistical programs InfoStat and R Studio. The results showed that white carrot starch, through chemical modification, had a higher amylose content (37.49); total starch (56.06) and whiteness index (89.08); while, the starch obtained by physical modification showed higher humidity (12.14), water absorption index (5.79); solubility (0.63) and swelling power (5.83). On the other hand, in sweet potato, the physically modified starch obtained a higher concentration of amylose (40.96); humidity (9.87), water absorption index (3.56); swelling power (3.64), compared to the chemical method, which determined a higher whiteness index (89.29).
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