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Physicochemical, thermal, rheological and morphological characteristics of flour and starch from a non-conventional source: Cucurbita foetidissima Kunth roots

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Abstract

Starch is a biopolymer which demand has increased because of its multiple industrial applications. The present work was performed to characterize, both flour and starch obtained from Cucurbita foetidissima root as a non-conventional source. According to its physicochemical, rheological (flow curves), thermal and morphological properties. The flour was composed of a 77% total of carbohydrates, and the isolated starch showed 88% purity. Granules found in both samples exhibited birefringence and mixed morphology. Particle size distribution varied from 1 to 35 µm for flour and from 1 to 29 µm for starch. The k and n indices from their evaluated suspensions at 25, 50 and 70 °C indicated a non-Newtonian behavior of pseudoplastic type for both materials. Gelatinization temperature was 63.58 ± 3.08 °C with ΔH = 5.64 ± 3.81 J/g for flour, and of 66.50 ± 0.06 °C with ΔH = 12.27 ± 0.17 J/g for starch. XRD patterns were mixed A and B, characteristic of cereal starches and rubbers, with changes in the crystallinity percentage with each other. These materials characteristics are similar to those of other sources such as cassava (Manihot esculenta), but different from cereals as corn (Zea mays), and other tubers, as potato (Solanum tuberosum).

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Acknowledgements

Authors would like to thank Ing. E. Rivera-Andrade (UAAAN), Ing. C. Y. Amador-Llanas (UAAAN), M.Sc. E. G. González-Armendáriz (CIAD, A.C.) and M.Sc. E. Ochoa-Reyes (CIAD, A.C.) for the technical support provided in this work. The present study is a product of the Research Group in Carbohydrates, Packaging and Functional Foods (CEAF-Laboratory) of the CIAD-Cuauhtemoc, Chihuahua, Mexico, led by Dr. Paul Baruk Zamudio Flores.

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Authors and Affiliations

  1. Food Science and Technology Department, Universidad Autónoma Agraria Antonio Narro, Calzada Antonio Narro 1923, Buenavista, C. P. 25315, Saltillo, Coahuila, Mexico

    Francisco Hernández-Centeno, Haydee Yajaira López-De la Peña & María Hernández-González

  2. Engineering and Technology Institute, Universidad Autónoma de Ciudad Juárez, Av. del Charro 610 Norte, C.P. 32310, Ciudad Juárez, Chihuahua, Mexico

    Claudia Alejandra Rodríguez-González

  3. Zootechnics and Ecology Faculty, Universidad Autónoma de Chihuahua, Periférico Francisco R. Almada, km 1, C.P. 31453, Chihuahua, Mexico

    Juan Manuel Tirado-Gallegos

  4. Centro de Investigación en Alimentación Y Desarrollo, A.C., Unidad Cuahtémoc. Av. Río Conchos S/N, Parque Industrial, C.P. 31570, Ciudad Cuauhtémoc, Chihuahua, Mexico

    Francisco Hernández-Centeno, Claudio Rios-Velasco & Paul Baruk Zamudio-Flores

  5. Research Center for Food and Development, Laboratory of Carbohydrates, Packaging and Functional Foods (CEAF-Laboratory), Av. Río Conchos S/N, Colonia Parque Industrial, C.P. 31570, Ciudad Cuauhtémoc, Chihuahua, Mexico

    Paul Baruk Zamudio-Flores

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  1. Francisco Hernández-Centeno
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  2. Haydee Yajaira López-De la Peña
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Correspondence to Paul Baruk Zamudio-Flores.

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Hernández-Centeno, F., López-De la Peña, H.Y., Hernández-González, M. et al. Physicochemical, thermal, rheological and morphological characteristics of flour and starch from a non-conventional source: Cucurbita foetidissima Kunth roots. Food Measure 14, 1976–1985 (2020). https://doi.org/10.1007/s11694-020-00444-x

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