Characterization of flours from some underutilized carbohydrate sources of Thailand for potential food applications

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dc.citation.volume199
dc.contributor.authorWonglek S
dc.contributor.authorJaikaew C
dc.contributor.authorOgawa Y
dc.contributor.authorSingh J
dc.contributor.authorPanpipat W
dc.contributor.authorDonlao N
dc.date.accessioned2024-11-27T00:50:21Z
dc.date.available2024-11-27T00:50:21Z
dc.date.issued2024-05-01
dc.description.abstractNorthern Thailand's underutilized crop flours were examined for morphology, chemical composition, thermal, and techno-functional properties to broaden carbohydrate sources and assess their potential as plant-based food analogs and other food ingredients. Samples were as follows: Elephant foot yam (A), and Purple yam or Greater yam (DA-P), Water yam (DA-W), Five-leaf yam (DP), D. daunaea Prain & Burkill (DD), and Lesser yam (DE). Scanning electron micrographs revealed varied starch granule shapes and size ranging from 9 to 31 mm. XRD showed A-type crystallinity for sample A, B-type for DA-P, DA-W, DP, and DE, and C-type for DD. DP flour has the highest protein and starch content. DD and DE flours had the highest fat and fiber content with the least amylose content. DP, DA-P, and A flours displayed excellent thickening capacity, whereas DD and DE flours exhibited low viscosity and resistance to disintegration induced by heat and shear. DA-W flour exhibits moderate physicochemical properties, rendering it versatile for a multitude of applications. Gelatinization enthalpy (ΔH) ranged from 3.46 J/g to 8.14 J/g, indicating DA-P granular structure had more crystallites while A flour had lower thermostability. All flours exhibited unique characteristics, offering diverse options as texturizing agents for food analog formulation.
dc.description.confidentialfalse
dc.edition.editionMay 2024
dc.identifier.citationWonglek S, Jaikaew C, Ogawa Y, Singh J, Panpipat W, Donlao N. (2024). Characterization of flours from some underutilized carbohydrate sources of Thailand for potential food applications. LWT. 199.
dc.identifier.doi10.1016/j.lwt.2024.116079
dc.identifier.eissn1096-1127
dc.identifier.elements-typejournal-article
dc.identifier.issn0023-6438
dc.identifier.number116079
dc.identifier.urihttps://mro.massey.ac.nz/handle/10179/72100
dc.languageEnglish
dc.publisherElsevier Ltd.
dc.publisher.urihttps://www.sciencedirect.com/science/article/pii/S002364382400358X
dc.relation.isPartOfLWT
dc.rights(c) 2024 The Author/s
dc.rightsCC BY-NC-ND 4.0
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectAmorphophallus spp
dc.subjectDioscorea spp
dc.subjectUnderutilized crops
dc.subjectFunctional properties
dc.titleCharacterization of flours from some underutilized carbohydrate sources of Thailand for potential food applications
dc.typeJournal article
pubs.elements-id488575
pubs.organisational-groupOther
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