Starch structure and some properties of cocoyam (Xanthosoma sagittifolium and Colocasia esculenta) starch and raphides

Food Chemistry

Volumn 79, Issue 4, 2002, Pages 435-444

  Sefa Dedeh, Samuel ^a   Kofi Agyir Sackey, Emmanuel ^a  

^a UNIVERSITY OF GHANA   (Ghana)

Author keywords

Colocasia esculenta; Rheological properties; Starch and raphides; Starch structure; Xanthosoma sagittifolium

Indexed keywords

STARCH;

ARTICLE; CARBOHYDRATE ANALYSIS; FLOW KINETICS; PLANT CELL; RAPHIDE; THERMOSTABILITY; VISCOSITY; YAM;

COLOCASIA ESCULENTA; XANTHOSOMA SAGITTIFOLIUM;

EID: 0036977553     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(02)00194-2     Document Type: Article

References (18)

1. Afoakwa, E. O., & Sefa-Dedeh, S. (2002a). Changes in rheological properties and amylase activities of trifoliate yam Dioscorea dumetorum starch after harvest. Food Chemistry, 77, 285-291.
2. Afoakwa, E. O., & Sefa-Dedeh, S. (2002b). Viscoelastic properties and changes in pasting characteristics of trifoliate yam Dioscorea dumetorum starch after harvest. Food Chemistry, 77, 203-208.
3. Baker J.M., Whelan W.J. Physical properties of starch and the relationship between iodine stain and chain length. Journal of Biology and Chemistry. 23(6):1961;969-973.
4. Banks W., Greenwood C.T., Muir D.D. The structure of starch. Birch G.G., Green L.F. Molecular structure and functions of food carbohydrate (pp. 174-193). 1973;Applied Science Publishers, London.
5. Carr J.M., Sufferling K., Poppe J. Hydrocolloids and their use in the confectionery industry. Journal of Food Technology. 20:1995;41-44.
6. Eggleston G., Omoaka P.E., Arrowshegbe A.U. Flour, starch and composite breadmaking quality of various cassava clones. Journal of the Science of Food and Agriculture. 62:1993;49-59.
7. Esau K. Plant anatomy. 2nd ed. 1965;John Wiley and Sons, New York, USA.
8. Fowel, R. R. (1962). Biology staining schedules (7th ed.). London: H.K. Lewis and Co. Ltd.
9. Lauzon R.D., Kawabata A. Physico-chemical evaluation of cocoyam starches. Philippines Journal of Crop Science. 13:1988;16-21.
10. Mahoney R. Laboratory techniques in Zoology. 2nd ed. 1973;Rutherworth and Co. Publishers, London.
11. Manners D.J. The structure and metabolism of starch. Campbell P.N., Dickens F. Essays in Biochemistry (pp. 23-35). 1974;Academic Press, New York.
12. Moss G.E. The microscopy of starch. Radley J.A. Examination and analysis of starch and starch products (pp. 102-108). 1976;Applied Science Publishers, London.
13. Onayemi O., Nwigwe N.C. Effect of processing on the oxalate content of cocoyam. Lebensm-Wiss. Food Technology. 20:1987;293-295.
14. Peacock H.A. Elementary microtechnique. 3rd ed. 1966;Edward Arnold Publishers, London.
15. Purseglove J.W. Monocotyledons. 1988;Longman and Scientific Technical, England.
16. Safo-Kantanka, O., & Asare, E. (1993). Some contributions towards, the understanding of cassava cooking quality. In E. V. Doku, & B. Banful (Eds.).Proceedings of the Second National Workshop on root and tuber crops and plantations. (pp. 107-109). Accra, Ghana: Advance Press.
17. Sakai W.S. Aroid root crops, acidity and raphides. Challambrus G., Inglett G.E. Tropical Foods: Chemistry and nutrition. 1979;265-268 Academic Press, New York.
18. Whistler R.L., Bemiller J.N., Paschall E.F. Starch chemistry and technology. 2nd ed. 1984;Academic Press, Orlando, USA.