Title of article :
Physicochemical, Microstructural, and Rheological Characterization of Tigernut (Cyperus esculentus) Starch
Author/Authors :
Akonor, P. T. Food Technology Research Division - Council for Scientific and Industrial Research - Food Research Institute - P.O. Box M20 - Accra, Ghana , Tortoe, C. Food Technology Research Division - Council for Scientific and Industrial Research - Food Research Institute - P.O. Box M20 - Accra, Ghana , Oduro-Yeboah, C. Food Technology Research Division - Council for Scientific and Industrial Research - Food Research Institute - P.O. Box M20 - Accra, Ghana , Saka, E. A. Food Technology Research Division - Council for Scientific and Industrial Research - Food Research Institute - P.O. Box M20 - Accra, Ghana , Ewool, J. Department of Animal Biology and Conservation Sciences - University of Ghana - Legon, Ghana
Abstract :
The aim of this study was to characterize the physicochemical properties of starch isolated from two varieties of tigernuts. Te
results showed wide variations between the two types of tigernuts. Mean granule sizes were 11.1 and 6.1 �m, respectively, for starch
from the yellow and black while amylose content ranged from 19 to 21%. Starch gels from the yellow variety were more stable
to freeze-thaw and recorded 37.1% syneresis, compared to 56.5% afer the frst storage cycle. Pasting properties were signifcantly
diferent (p < 0.05) among starch from the two tigernut varieties, with black recording higher peak viscosity, lower breakdown,
and higher setback viscosity. Gels made from the yellow variety were clearer, sofer, more adhesive, and more cohesive. Both gels
showed a pseudoplastic fow behavior without thixotropy.
Keywords :
Physicochemical , Microstructural , Rheological , Characterization , Tigernut , Cyperus esculentus
Journal title :
International Journal of Food Science
