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arracacia xanthorrhiza/amido
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Structural characterization of Peruvian carrot (Arracacia xanthorrhiza) starch and the effect of annealing on its semicrystalline structure.
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Structural characteristics of native and annealed Peruvian carrot (Arracacia xanthorrhiza) starches were determined and compared to those of cassava and potato starches. Peruvian carrot starch presented round and irregular shaped granules, low amylose content and B-type X-ray pattern. Amylopectin of
Chemical, physical and morphometric properties of Peruvian carrot (Arracacia xanthorrhiza B.) starch.
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Starch was isolated from Peruvian carrot (PC)--or arracacha--(Arraccacia xanthorrhiza B.) roots. Its chemical, physical, physicochemical and granular structural properties were compared to those of commercial cassava starch. Scanning electron microscopy revealed a granular size for PC starch ranging
Chemical, structural, and thermal characterization of starches from four yellow Arracacha ( Arracacia xanthorriza) roots produced in Colombia
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In recent years, interest has increased in the search for new starch sources, especially among Andean tubers, such as Arracacha (or Peruvian Carrot). This work studied the chemical composition, structural features, and thermal and adsorption properties of four sub-varieties of yellow Arracacha grown
Morphological, structural, thermal, compositional, vibrational, and pasting characterization of white, yellow, and purple Arracacha Lego-like starches and flours (Arracacia xanthorrhiza).
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This work is focused on the chemical, structural, morphological, thermal, IR vibrational, and pasting characterization of isolated white, yellow, and purple Arracacha starches from Colombia. Inductive couple plasma showed that these starches are rich in potassium. Scanning Electron Microscopy (SEM)
Digestibility of starches isolated from stem and root tubers of arracacha, cassava, cush-cush yam, potato and taro.
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Digestibility of arracacha, cassava, cush-cush yam, potato and taro starches was evaluated. In vitro (potentially-available starch and total resistant starch) and in vivo digestibility in the rice weevil (Sitophilus oryzae) bioassay (survival, weight variation, α-amylase like activity [ALA], and
Structure and properties of starches from Arracacha (Arracacia xanthorrhiza) roots.
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Arracacha (Arracacia xanthorrhiza Bancroft) is an underexplored Andean root with a high starch content. In this work, starches from two different varieties of Peruvian arracacha were evaluated and characterized in relation to their granule morphology, molecular structure and properties. The starches
Biodegradable foam tray based on starches isolated from different Peruvian species.
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Starch was isolated from three Andean-native crops - arracacha (Arracacia xanthorrhiza), oca (Oxalis tuberosa), and sweet potato (Ipomoea batatas) - for use as a raw material for the production of foam trays. The starches were characterized in their proximal composition, crystallinity,
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