Physicochemical and microstructural characteristics of Frafra potato (Solenostemon rotundifolius) starch
Frafra potato (Solenostemon rotundifolius) is an underutilized climate-resilient tuber crop commonly cultivated in the tropics. Different accessions have been identified and bred to broaden its application in food. This study characterized the starches extracted from ten accessions, from Ghana (rele...
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| Veröffentlicht in: | International journal of food properties 2023-09, Vol.26 (1), p.1624-1635 |
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| creator | Osei Tutu, C. Amissah, J.G.N. Amissah, J.N. Akonor, P.T. Arthur, W. Budu, A.S. Saalia, F.K. |
| description | Frafra potato (Solenostemon rotundifolius) is an underutilized climate-resilient tuber crop commonly cultivated in the tropics. Different accessions have been identified and bred to broaden its application in food. This study characterized the starches extracted from ten accessions, from Ghana (released) and Burkina Faso (unreleased), in terms of yield, physicochemical, and microstructural characteristics. The starches did not differ significantly (p |
| doi_str_mv | 10.1080/10942912.2023.2228513 |
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Different accessions have been identified and bred to broaden its application in food. This study characterized the starches extracted from ten accessions, from Ghana (released) and Burkina Faso (unreleased), in terms of yield, physicochemical, and microstructural characteristics. The starches did not differ significantly (p < .05) in color (L*) and amount (35 to 39% dry matter basis). Furthermore, there were no significant differences (p < .05) among them in amylose/amylopectin ratio, syneresis %, granule types and shapes, except for one of the unreleased accessions (E82), which had a significantly (p < .05) smaller granule size. There were, however, significant differences (p < .05) in paste clarity of the starch gels, ranging from 51 to 63% of the starch gels, as well as in the thermal properties of the starches. The XRD and FTIR spectra showed the starches to be A-type, typical of tuber starches, with relative crystallinities ranging between 30.5 to 33.5%. The ten Frafra potato cultivars were clustered into two groups using PCA procedures; one group (Maa-Lana and Nutsugah) clustering on thermal properties of starch, while the other group (E82, E111, E132, E134, E145, Manga, Naachem-Tiir, and WAAPP) on paste clarity and change in temperature. The variations in granule size and thermal characteristics of the starches could impact the performance, cooking and textural properties, of these Frafra potato accessions in food applications.</description><identifier>ISSN: 1094-2912</identifier><identifier>ISSN: 1532-2386</identifier><identifier>EISSN: 1532-2386</identifier><identifier>DOI: 10.1080/10942912.2023.2228513</identifier><language>eng</language><publisher>Abingdon: Taylor & Francis</publisher><subject>Amylopectin ; Amylose ; Burkina Faso ; color ; Cultivars ; Dry matter ; Frafra potato ; FTIR spectroscopy ; Gels ; Ghana ; Plectranthus rotundifolius ; Potatoes ; SEM ; Solenostemon rotundifolius ; Starch ; temperature ; Thermal properties ; X-ray diffraction spectroscopy</subject><ispartof>International journal of food properties, 2023-09, Vol.26 (1), p.1624-1635</ispartof><rights>Published with license by Taylor & Francis Group, LLC. © 2023 C. Osei Tutu, J.G.N. Amissah, J.N. Amissah, P.T. Akonor, W. Arthur, A.S. Budu and F.K. Saalia 2023</rights><rights>Published with license by Taylor & Francis Group, LLC. 2023. This work is licensed under the Creative Commons Attribution – Non-Commercial License http://creativecommons.org/licenses/by-nc/4.0/ (the “License”). 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Different accessions have been identified and bred to broaden its application in food. This study characterized the starches extracted from ten accessions, from Ghana (released) and Burkina Faso (unreleased), in terms of yield, physicochemical, and microstructural characteristics. The starches did not differ significantly (p < .05) in color (L*) and amount (35 to 39% dry matter basis). Furthermore, there were no significant differences (p < .05) among them in amylose/amylopectin ratio, syneresis %, granule types and shapes, except for one of the unreleased accessions (E82), which had a significantly (p < .05) smaller granule size. There were, however, significant differences (p < .05) in paste clarity of the starch gels, ranging from 51 to 63% of the starch gels, as well as in the thermal properties of the starches. The XRD and FTIR spectra showed the starches to be A-type, typical of tuber starches, with relative crystallinities ranging between 30.5 to 33.5%. The ten Frafra potato cultivars were clustered into two groups using PCA procedures; one group (Maa-Lana and Nutsugah) clustering on thermal properties of starch, while the other group (E82, E111, E132, E134, E145, Manga, Naachem-Tiir, and WAAPP) on paste clarity and change in temperature. The variations in granule size and thermal characteristics of the starches could impact the performance, cooking and textural properties, of these Frafra potato accessions in food applications.</description><subject>Amylopectin</subject><subject>Amylose</subject><subject>Burkina Faso</subject><subject>color</subject><subject>Cultivars</subject><subject>Dry matter</subject><subject>Frafra potato</subject><subject>FTIR spectroscopy</subject><subject>Gels</subject><subject>Ghana</subject><subject>Plectranthus rotundifolius</subject><subject>Potatoes</subject><subject>SEM</subject><subject>Solenostemon rotundifolius</subject><subject>Starch</subject><subject>temperature</subject><subject>Thermal properties</subject><subject>X-ray diffraction spectroscopy</subject><issn>1094-2912</issn><issn>1532-2386</issn><issn>1532-2386</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2023</creationdate><recordtype>article</recordtype><sourceid>0YH</sourceid><sourceid>DOA</sourceid><recordid>eNp9kU9rFTEUxQdRsLZ-BGHATV3MM38nmZ1SrC0ULNiuw31JxskjM3neZJD37c3z1S5cuMrh8juHe3Oa5h0lG0o0-UjJINhA2YYRxjeMMS0pf9GcUclZx7juX1Zdme4IvW7e5LwjhGpOyVkz3U-HHGyyk5-DhdjC4tqqMOWCqy0r1pmdAMEWjyGXYHObxvYaYURo96lASe3l9xT9Ui1-TkuLqayLC2OKYc0f2lwA7XTRvBohZv_26T1vHq-_PFzddHffvt5efb7rrNCidL3aKj6MxOmRiK23ZACletFvnXRSW6uk73tGByGVV4wK69xAreCOiaok8PPm9pTrEuzMHsMMeDAJgvkzSPjDANYrojeUs61UIIlSVEivtRICFHMOegZUu5p1ecraY_q5-lzMHLL1McLi05oNJ4LwgWmhK_r-H3SXVlzqpYZppRivjKiUPFHH_83ox-cFKTHHLs3fLs2xS_PUZfV9OvnCMiac4VfC6EyBQ0xYa1hsqMv8P-I3ppyl2A</recordid><startdate>20230922</startdate><enddate>20230922</enddate><creator>Osei Tutu, C.</creator><creator>Amissah, J.G.N.</creator><creator>Amissah, J.N.</creator><creator>Akonor, P.T.</creator><creator>Arthur, W.</creator><creator>Budu, A.S.</creator><creator>Saalia, F.K.</creator><general>Taylor & Francis</general><general>Taylor & Francis Ltd</general><general>Taylor & Francis Group</general><scope>0YH</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QR</scope><scope>8FD</scope><scope>FR3</scope><scope>P64</scope><scope>7S9</scope><scope>L.6</scope><scope>DOA</scope><orcidid>https://orcid.org/0000-0002-2459-7206</orcidid><orcidid>https://orcid.org/0000-0002-7492-1449</orcidid><orcidid>https://orcid.org/0000-0001-7235-7138</orcidid><orcidid>https://orcid.org/0000-0003-4520-4958</orcidid><orcidid>https://orcid.org/0000-0003-4567-9320</orcidid></search><sort><creationdate>20230922</creationdate><title>Physicochemical and microstructural characteristics of Frafra potato (Solenostemon rotundifolius) starch</title><author>Osei Tutu, C. ; Amissah, J.G.N. ; Amissah, J.N. ; Akonor, P.T. ; Arthur, W. ; Budu, A.S. ; Saalia, F.K.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c484t-67b739f0d8f04bec09a77646bd5d58cc75e66219457e7214cdd91c43d24dd95a3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2023</creationdate><topic>Amylopectin</topic><topic>Amylose</topic><topic>Burkina Faso</topic><topic>color</topic><topic>Cultivars</topic><topic>Dry matter</topic><topic>Frafra potato</topic><topic>FTIR spectroscopy</topic><topic>Gels</topic><topic>Ghana</topic><topic>Plectranthus rotundifolius</topic><topic>Potatoes</topic><topic>SEM</topic><topic>Solenostemon rotundifolius</topic><topic>Starch</topic><topic>temperature</topic><topic>Thermal properties</topic><topic>X-ray diffraction spectroscopy</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Osei Tutu, C.</creatorcontrib><creatorcontrib>Amissah, J.G.N.</creatorcontrib><creatorcontrib>Amissah, J.N.</creatorcontrib><creatorcontrib>Akonor, P.T.</creatorcontrib><creatorcontrib>Arthur, W.</creatorcontrib><creatorcontrib>Budu, A.S.</creatorcontrib><creatorcontrib>Saalia, F.K.</creatorcontrib><collection>Taylor & Francis Open Access</collection><collection>CrossRef</collection><collection>Chemoreception Abstracts</collection><collection>Technology Research Database</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>AGRICOLA</collection><collection>AGRICOLA - Academic</collection><collection>DOAJ Directory of Open Access Journals</collection><jtitle>International journal of food properties</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Osei Tutu, C.</au><au>Amissah, J.G.N.</au><au>Amissah, J.N.</au><au>Akonor, P.T.</au><au>Arthur, W.</au><au>Budu, A.S.</au><au>Saalia, F.K.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Physicochemical and microstructural characteristics of Frafra potato (Solenostemon rotundifolius) starch</atitle><jtitle>International journal of food properties</jtitle><date>2023-09-22</date><risdate>2023</risdate><volume>26</volume><issue>1</issue><spage>1624</spage><epage>1635</epage><pages>1624-1635</pages><issn>1094-2912</issn><issn>1532-2386</issn><eissn>1532-2386</eissn><abstract>Frafra potato (Solenostemon rotundifolius) is an underutilized climate-resilient tuber crop commonly cultivated in the tropics. Different accessions have been identified and bred to broaden its application in food. This study characterized the starches extracted from ten accessions, from Ghana (released) and Burkina Faso (unreleased), in terms of yield, physicochemical, and microstructural characteristics. The starches did not differ significantly (p < .05) in color (L*) and amount (35 to 39% dry matter basis). Furthermore, there were no significant differences (p < .05) among them in amylose/amylopectin ratio, syneresis %, granule types and shapes, except for one of the unreleased accessions (E82), which had a significantly (p < .05) smaller granule size. There were, however, significant differences (p < .05) in paste clarity of the starch gels, ranging from 51 to 63% of the starch gels, as well as in the thermal properties of the starches. The XRD and FTIR spectra showed the starches to be A-type, typical of tuber starches, with relative crystallinities ranging between 30.5 to 33.5%. The ten Frafra potato cultivars were clustered into two groups using PCA procedures; one group (Maa-Lana and Nutsugah) clustering on thermal properties of starch, while the other group (E82, E111, E132, E134, E145, Manga, Naachem-Tiir, and WAAPP) on paste clarity and change in temperature. The variations in granule size and thermal characteristics of the starches could impact the performance, cooking and textural properties, of these Frafra potato accessions in food applications.</abstract><cop>Abingdon</cop><pub>Taylor & Francis</pub><doi>10.1080/10942912.2023.2228513</doi><tpages>12</tpages><orcidid>https://orcid.org/0000-0002-2459-7206</orcidid><orcidid>https://orcid.org/0000-0002-7492-1449</orcidid><orcidid>https://orcid.org/0000-0001-7235-7138</orcidid><orcidid>https://orcid.org/0000-0003-4520-4958</orcidid><orcidid>https://orcid.org/0000-0003-4567-9320</orcidid><oa>free_for_read</oa></addata></record> |
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| subjects | Amylopectin Amylose Burkina Faso color Cultivars Dry matter Frafra potato FTIR spectroscopy Gels Ghana Plectranthus rotundifolius Potatoes SEM Solenostemon rotundifolius Starch temperature Thermal properties X-ray diffraction spectroscopy |
| title | Physicochemical and microstructural characteristics of Frafra potato (Solenostemon rotundifolius) starch |
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