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Physicochemical properties of flours and starches derived from traditional Indonesian tubers and roots

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Abstract

Flours and starches isolated from traditional tubers and roots grown in Indonesia have physical and chemical properties suitable for certain food applications. Compared to other flour samples, cassava and canna flours contained the highest amount of total starch (TS) (77.4 and 77.1 %, respectively). Taro starch had the lowest amount of TS among other starch samples with 75.4 %. The highest amount of amylose was observed from yam and canna flours (25.2 and 23.2 %, respectively). Among starch samples, canna starch contained the highest amylose content (30.4 %), while taro had the lowest (7.6 %). In terms of protein content, arrowroot flour had the highest amount (7.7 %), in contrast to cassava flour which had the lowest (1.5 %). Compared to other flours, canna and konjac flour were the most slowly digested which indicated by their high amount of resistant starch (RS). Canna starch had the highest swelling power and viscosity than other starches and flours. The clearest paste was observed from cassava flour and starch as opposed to konjac starch which was the most opaque paste.

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Acknowledgments

Financial support from AusAID in the form of an Australian Development Scholarship for the first named author is acknowledged.

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Authors and Affiliations

  1. School of Biomedical and Health Science, Faculty of Health, Engineering and Science, Victoria University, Werribee Campus, Melbourne, Victoria, Australia

    Aprianita Aprianita & Todor Vasiljevic

  2. Institute for Sustainability and Innovation, Faculty of Health, Engineering and Science, Victoria University, Werribee Campus, Melbourne, Victoria, Australia

    Todor Vasiljevic

  3. School of Applied Sciences, RMIT University, City Campus, Melbourne, Victoria, Australia

    Anna Bannikova & Stefan Kasapis

Authors
  1. Aprianita Aprianita
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  2. Todor Vasiljevic
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  3. Anna Bannikova
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  4. Stefan Kasapis
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Correspondence to Anna Bannikova.

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Aprianita, A., Vasiljevic, T., Bannikova, A. et al. Physicochemical properties of flours and starches derived from traditional Indonesian tubers and roots. J Food Sci Technol 51, 3669–3679 (2014). https://doi.org/10.1007/s13197-012-0915-5

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  • DOI: https://doi.org/10.1007/s13197-012-0915-5

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