Author/Authors :
Gomes، نويسنده , , Anida M.M. and da Silva، نويسنده , , Paloma L. and Soares، نويسنده , , Sandra de A. and da Silva، نويسنده , , Claudio E.M. and Gallمo، نويسنده , , Maria I. and Germani، نويسنده , , Rogério and Ricardo، نويسنده , , Nلgila M.P.S.، نويسنده ,
Abstract :
The properties of the jalap starch (Operculina tuberosa Meisn.) were investigated and compared with other already known starches (potato and wheat starch). The jalap starch presented peak viscosity lower than the one from potato but higher than wheat starch, while the stability during the cooling down was higher than potato and wheat starch. The jalap starch presented X-ray pattern of type-A, which is typical of those from wheat starch. The rheological and physico-chemical characteristics presented by this source of starch were intermediate between those from wheat and potato, which makes it a promising commercial source to be explored, mainly in areas with food scantiness as in the Brazilian Northeast.
Keywords :
Root jalap , Convolvulaceae , Jalap starch , Operculina tuberosa Meisn. , Resin jalap
