Characterization and in vitro digestibility of non-conventional starches from guinea arrowroot and La Armuña lentils as potential food sources for special diet regimens

Autores
Gutiérrez Carmona, Tomy José
Año de publicación
2018
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Starches from guinea arrowroot (Calathea allouia) and La Armuña lentils (Lens culinaris var. La Armuña; certificate of origin La Armuña, Salamanca, Spain) were characterized and their in vitro digestibility investigated. This with the aim to compare the functional properties of starches from two different crops: Guinea arrowroot, which originated from the Amazon, and La Armuña lentils, an extremely well known species, but poorly studied as a starch source. To achieve this, proximate analysis, water activity, color parameters, microstructural analysis, X-ray diffraction, thermogravimetric analysis, rheological characterization, differential scanning calorimetry, resistant starch (RS), and in vitro digestibility assays were carried out. The study revealed that guinea arrowroot starch has some exceptional properties that ?could? be promising for the development of functional foods, especially for those suffering from obesity and diabetes. In addition, the high purity of the guinea arrowroot starch compared to the La Armuña lentil starch enabled the preparation of whiter and more thermally resistant starches that could be used in sauces, ice creams and pasteurized juices. Finally, the guinea arrowroot starch (higher amylose content, 17.97%) showed a higher percent crystallinity (25%) than the La Armuña lentil starch (lower amylose content 15.94%, and crystallinity 14%). This was attributed to the formation of an amylose-lipid complex in the guinea arrowroot starch.
Fil: Gutiérrez Carmona, Tomy José. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina
Materia
Digestibility
Functional Starches
Nutritional Aspects
Resistant Starch
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/44124
Acceder
id CONICETDig_a44cf0e0af76cb9edfa4643eb6d73029
oai_identifier_str oai:ri.conicet.gov.ar:11336/44124
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Characterization and in vitro digestibility of non-conventional starches from guinea arrowroot and La Armuña lentils as potential food sources for special diet regimensGutiérrez Carmona, Tomy JoséDigestibilityFunctional StarchesNutritional AspectsResistant Starchhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Starches from guinea arrowroot (Calathea allouia) and La Armuña lentils (Lens culinaris var. La Armuña; certificate of origin La Armuña, Salamanca, Spain) were characterized and their in vitro digestibility investigated. This with the aim to compare the functional properties of starches from two different crops: Guinea arrowroot, which originated from the Amazon, and La Armuña lentils, an extremely well known species, but poorly studied as a starch source. To achieve this, proximate analysis, water activity, color parameters, microstructural analysis, X-ray diffraction, thermogravimetric analysis, rheological characterization, differential scanning calorimetry, resistant starch (RS), and in vitro digestibility assays were carried out. The study revealed that guinea arrowroot starch has some exceptional properties that ?could? be promising for the development of functional foods, especially for those suffering from obesity and diabetes. In addition, the high purity of the guinea arrowroot starch compared to the La Armuña lentil starch enabled the preparation of whiter and more thermally resistant starches that could be used in sauces, ice creams and pasteurized juices. Finally, the guinea arrowroot starch (higher amylose content, 17.97%) showed a higher percent crystallinity (25%) than the La Armuña lentil starch (lower amylose content 15.94%, and crystallinity 14%). This was attributed to the formation of an amylose-lipid complex in the guinea arrowroot starch.Fil: Gutiérrez Carmona, Tomy José. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; ArgentinaWiley VCH Verlag2018-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/44124Gutiérrez Carmona, Tomy José; Characterization and in vitro digestibility of non-conventional starches from guinea arrowroot and La Armuña lentils as potential food sources for special diet regimens; Wiley VCH Verlag; Starch/starke; 70; 1-2; 1-2018; 1-13; 17001240038-9056CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1002/star.201700124info:eu-repo/semantics/altIdentifier/doi/10.1002/star.201700124info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-22T11:19:41Zoai:ri.conicet.gov.ar:11336/44124instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-22 11:19:41.552CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Characterization and in vitro digestibility of non-conventional starches from guinea arrowroot and La Armuña lentils as potential food sources for special diet regimens
title Characterization and in vitro digestibility of non-conventional starches from guinea arrowroot and La Armuña lentils as potential food sources for special diet regimens
spellingShingle Characterization and in vitro digestibility of non-conventional starches from guinea arrowroot and La Armuña lentils as potential food sources for special diet regimens
Gutiérrez Carmona, Tomy José
Digestibility
Functional Starches
Nutritional Aspects
Resistant Starch
title_short Characterization and in vitro digestibility of non-conventional starches from guinea arrowroot and La Armuña lentils as potential food sources for special diet regimens
title_full Characterization and in vitro digestibility of non-conventional starches from guinea arrowroot and La Armuña lentils as potential food sources for special diet regimens
title_fullStr Characterization and in vitro digestibility of non-conventional starches from guinea arrowroot and La Armuña lentils as potential food sources for special diet regimens
title_full_unstemmed Characterization and in vitro digestibility of non-conventional starches from guinea arrowroot and La Armuña lentils as potential food sources for special diet regimens
title_sort Characterization and in vitro digestibility of non-conventional starches from guinea arrowroot and La Armuña lentils as potential food sources for special diet regimens
dc.creator.none.fl_str_mv Gutiérrez Carmona, Tomy José
author Gutiérrez Carmona, Tomy José
author_facet Gutiérrez Carmona, Tomy José
author_role author
dc.subject.none.fl_str_mv Digestibility
Functional Starches
Nutritional Aspects
Resistant Starch
topic Digestibility
Functional Starches
Nutritional Aspects
Resistant Starch
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Starches from guinea arrowroot (Calathea allouia) and La Armuña lentils (Lens culinaris var. La Armuña; certificate of origin La Armuña, Salamanca, Spain) were characterized and their in vitro digestibility investigated. This with the aim to compare the functional properties of starches from two different crops: Guinea arrowroot, which originated from the Amazon, and La Armuña lentils, an extremely well known species, but poorly studied as a starch source. To achieve this, proximate analysis, water activity, color parameters, microstructural analysis, X-ray diffraction, thermogravimetric analysis, rheological characterization, differential scanning calorimetry, resistant starch (RS), and in vitro digestibility assays were carried out. The study revealed that guinea arrowroot starch has some exceptional properties that ?could? be promising for the development of functional foods, especially for those suffering from obesity and diabetes. In addition, the high purity of the guinea arrowroot starch compared to the La Armuña lentil starch enabled the preparation of whiter and more thermally resistant starches that could be used in sauces, ice creams and pasteurized juices. Finally, the guinea arrowroot starch (higher amylose content, 17.97%) showed a higher percent crystallinity (25%) than the La Armuña lentil starch (lower amylose content 15.94%, and crystallinity 14%). This was attributed to the formation of an amylose-lipid complex in the guinea arrowroot starch.
Fil: Gutiérrez Carmona, Tomy José. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina
description Starches from guinea arrowroot (Calathea allouia) and La Armuña lentils (Lens culinaris var. La Armuña; certificate of origin La Armuña, Salamanca, Spain) were characterized and their in vitro digestibility investigated. This with the aim to compare the functional properties of starches from two different crops: Guinea arrowroot, which originated from the Amazon, and La Armuña lentils, an extremely well known species, but poorly studied as a starch source. To achieve this, proximate analysis, water activity, color parameters, microstructural analysis, X-ray diffraction, thermogravimetric analysis, rheological characterization, differential scanning calorimetry, resistant starch (RS), and in vitro digestibility assays were carried out. The study revealed that guinea arrowroot starch has some exceptional properties that ?could? be promising for the development of functional foods, especially for those suffering from obesity and diabetes. In addition, the high purity of the guinea arrowroot starch compared to the La Armuña lentil starch enabled the preparation of whiter and more thermally resistant starches that could be used in sauces, ice creams and pasteurized juices. Finally, the guinea arrowroot starch (higher amylose content, 17.97%) showed a higher percent crystallinity (25%) than the La Armuña lentil starch (lower amylose content 15.94%, and crystallinity 14%). This was attributed to the formation of an amylose-lipid complex in the guinea arrowroot starch.
publishDate 2018
dc.date.none.fl_str_mv 2018-01
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/44124
Gutiérrez Carmona, Tomy José; Characterization and in vitro digestibility of non-conventional starches from guinea arrowroot and La Armuña lentils as potential food sources for special diet regimens; Wiley VCH Verlag; Starch/starke; 70; 1-2; 1-2018; 1-13; 1700124
0038-9056
CONICET Digital
CONICET
url http://hdl.handle.net/11336/44124
identifier_str_mv Gutiérrez Carmona, Tomy José; Characterization and in vitro digestibility of non-conventional starches from guinea arrowroot and La Armuña lentils as potential food sources for special diet regimens; Wiley VCH Verlag; Starch/starke; 70; 1-2; 1-2018; 1-13; 1700124
0038-9056
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1002/star.201700124
info:eu-repo/semantics/altIdentifier/doi/10.1002/star.201700124
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Wiley VCH Verlag
publisher.none.fl_str_mv Wiley VCH Verlag
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1846781677013041152
score 12.982451

Publicaciones similares