Morphological, physicochemical, functional, pasting, thermal properties and digestibility of hausa potato (Plectranthus rotundifolius) flour and starch

Plachikkattu Parambil Akhila; Kappat Valiyapeediyekkal Sunooj; Basheer Aaliya; Muhammed Navaf; Cherakkathodi Sudheesh; Deep Narayanan Yadav; Mohammed Ayub Khan; Shabir Ahmad Mir; Johnsy George

Applied Food Research (Dec 2022)

Morphological, physicochemical, functional, pasting, thermal properties and digestibility of hausa potato (Plectranthus rotundifolius) flour and starch

Plachikkattu Parambil Akhila,
Kappat Valiyapeediyekkal Sunooj,
Basheer Aaliya,
Muhammed Navaf,
Cherakkathodi Sudheesh,
Deep Narayanan Yadav,
Mohammed Ayub Khan,
Shabir Ahmad Mir,
Johnsy George

Affiliations

Plachikkattu Parambil Akhila: Department of Food Science and Technology, Pondicherry University, Puducherry, 605014, India
Kappat Valiyapeediyekkal Sunooj: Department of Food Science and Technology, Pondicherry University, Puducherry, 605014, India; Corresponding author.
Basheer Aaliya: Department of Food Science and Technology, Pondicherry University, Puducherry, 605014, India
Muhammed Navaf: Department of Food Science and Technology, Pondicherry University, Puducherry, 605014, India
Cherakkathodi Sudheesh: Department of Food Science and Technology, Pondicherry University, Puducherry, 605014, India
Deep Narayanan Yadav: Food Grain and Oilseed Processing, Central Institute of Post Harvest Engineering and Technology, Ludhiana, 141004, India
Mohammed Ayub Khan: Grain Science and Technology Division, Defence Food Research Laboratory, Siddartha Nagar, Mysore, 570011, India
Shabir Ahmad Mir: Department of Food Science and Technology, Government College for Women, MA Road, Srinagar, Jammu, and Kashmir, India
Johnsy George: Food Engineering and Packaging Division, Defence Food Research Laboratory, Siddartha Nagar, Mysore, 570011, India

Journal volume & issue: Vol. 2, no. 2
p. 100193

Abstract

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The aim of this work was to characterize morphological, crystalline property, physicochemical, functional, thermal, pasting, rheological properties, and in vitro digestibility of starch and flour from Plectranthus rotundifolius (Hausa potato). Chemical composition analysis showed a significant difference (p ≤ 0.05) between the Hausa potato starch and flour, and the amylose content of starch (30.44 %) was substantially greater than that of flour (20.57 %). SEM study showed that Hausa potato starch granule size varies from 3.31 μm to 6.61 μm having a morphology of some truncated circular shapes on a smooth granule surface. Hausa potato starch and flour exhibited a similar FT-IR pattern and A-type crystallinity. Howbeit, the relative crystallinity (obtained from XRD) of starch was significantly higher (p ≤ 0.05) than flour. The functional properties, including water and oil absorption capacity and solubility of flour, were significantly higher (p ≤ 0.05) than starch. RVA analysis observed that Hausa potato starch had a higher value in pasting properties compared to its flour. Enthalpy of gelatinization calculated from DSC showed that Hausa potato starch was significantly higher (p ≤ 0.05) than the flour. Hausa potato flour has a significantly greater (p ≤ 0.05) slowly digestible starch and resistant starch value than its starch. The study showed that starch and flour of Hausa potato significantly differed from each other. Better physicochemical and structural properties of Hausa potato starch can be explored as a non-conventional source of starch for various applications, and flour can be used as a useful functional ingredient in the food industry.

Published in Applied Food Research

ISSN: 2772-5022 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/applied-food-research

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