Starchy Crops Morphology, Extraction, Properties and Applications

1st Edition - November 1, 2022
Imprint: Academic Press
Editors: Marney Pascoli Cereda, Olivier Francois Vilpoux
Language: English
Paperback ISBN:
9 7 8 - 0 - 3 2 3 - 9 0 0 5 8 - 4
eBook ISBN:
9 7 8 - 0 - 3 2 3 - 9 0 3 5 0 - 9

Starchy Crops Morphology, Extraction, Properties and Applications is the first volume of the "Underground Starchy Crops of South American Origin" book series. Organized in fiv… Read more

Purchase options

BLOOM INTO SPRING SAVINGS

Save up to 25% on books and eBooks!

Shop now

Institutional subscription on ScienceDirect

Request a sales quote

Starchy Crops Morphology, Extraction, Properties and Applications is the first volume of the "Underground Starchy Crops of South American Origin" book series. Organized in five volumes, this series brings information on the applied level of producing and using starch from a range of plants grown in tropical and subtropical areas that have South American origin.

This book presents the characteristics and properties of starches for raw materials grown in tropical climates. It allows comparing starches from 3 types of storage organs, roots, tubers and rhizomes, with different morphological structures and physiology. It contains the methodologies of extraction and analysis, describing the commercial process with the commercial equipment’s and its by-products and wastes. It also includes topics on fraud detection, nutritional aspects, and starch structure.

Edited by a team of experts with solid background on starch extraction research, the books are aimed at all those involved in research and development as well as quality control and legislation in the field of starch.

Cover image
Title page
Table of Contents
Copyright
List of contributors
Chapter 1. Introduction: importance of South American underground starchy crops
Abstract
1.1 Introduction
1.2 Distribution of underground starchy crops of South American origin
1.3 International scientific literature perspective on underground starchy crops from South American origin
1.4 Variability in underground starchy crops of South American origin
1.5 Final considerations
References
Chapter 2. Origin, domestication, and evolution of underground starchy crops of South America
Abstract
2.1 Introduction
2.2 Underground starchy crops
2.3 Final considerations
Acknowledgment
References
Chapter 3. Global production and use of starch
Abstract
3.1 Introduction
3.2 Global starch production
3.3 The use of starch in food industries
3.4 Non-food uses
3.5 Final considerations
References
Chapter 4. Morpho-anatomical aspects of starchy underground organs
Abstract
4.1 Introduction
4.2 Special characteristics between cassava, arrowroot, and sweet potato
4.3 Cassava: morphological and anatomical aspects
4.4 Arrowroot: morphology and anatomy
4.5 Sweet potato: morphological and anatomical aspects
4.6 Final considerations
References
Chapter 5. Biosynthesis of starch in tuberous crop plants
Abstract
5.1 Introduction
5.2 Starch biosynthesis in underground starchy crops
5.3 Starch granule-associated proteins and heteromeric protein complexes
5.4 Starch turnover in the tuber
5.5 Manipulation of starch biosynthesis to affect starch properties
5.6 Final considerations
Acknowledgments
References
Chapter 6. International legislations for the use of modified starches in food and standards for native starches
Abstract
6.1 Introduction
6.2 Functional classes of modified starches for food use according to main international and national legislations
6.3 Standards for the use of modified starches in foods
6.4 Main commercial standards for native starches
6.5 Final considerations
Annex I
References
Chapter 7. Laboratory methods for starch extraction
Abstract
7.1 Introduction
7.2 Starch extraction laboratory processes for underground starchy crops
7.3 Methods for starch extraction
7.4 Final considerations
References
Chapter 8. Characterization of underground starchy crops as raw materials: carbohydrates, starch, mucilage, and phenolic compounds
Abstract
8.1 Introduction
8.2 Characterization of underground starchy crops as raw materials for starch production
8.3 Mucilage and gums present in raw materials that store starch in underground organs
8.4 Valorization of phenolic compounds present in underground starchy crops
8.5 Oxalates as minor components
8.6 Final considerations
Acknowledgments
References
Chapter 9. Structure of starch, focusing on those from underground plant organs
Abstract
9.1 Introduction
9.2 Evolution of knowledge on the structure of starch granules
9.3 Methods for characterizing starch molecular structure
9.4 Starch molecular structure
9.5 Chain length distribution of starches from underground plant organs and starch biosynthesis
9.6 Starch semi-crystalline structure
9.7 Starch granular structure
9.8 Final considerations
Dedication
Acknowledgments
References
Chapter 10. Application properties of starches extracted from underground starchy crops of South American origin
Abstract
10.1 Introduction
10.2 Characteristics of native starch from underground organs
10.3 Native starch compounds from underground organs
10.4 Application properties of native starch and methods of analysis
10.5 Starch gel and paste properties
10.6 Final considerations
Acknowledgments
References
Chapter 11. Exploring the scientific interest for starch origin in South America from 2000 to 2020: Focus on non-destructive analytical methods
Abstract
11.1 Introduction
11.2 Materials and methods
11.3 Results and discussion
11.4 Application of main analytical methods
11.5 Conclusion
References
Chapter 12. Specific methods for the analysis of starch from underground starchy crops
Abstract
12.1 Introduction
12.2 Methods for the analysis of raw materials, starches, and their derivatives
12.3 Proximal analysis of raw materials, starch, and derived products
12.4 Analysis of starch granules
12.5 Starch color
12.6 Complementary Analyses
12.7 Final considerations
Acknowledgments
References
Chapter 13. Specific analyses to differentiate commercial modified starches
Abstract
13.1 Introduction
13.2 Main types of commercial starch modifications
13.3 Analysis of starch granules under microscope
13.4 Final considerations
Acknowledgments
References
Chapter 14. Opportunities and challenges for underground starchy crops of South American origin
Abstract
14.1 Introduction
14.2 The commodities market
14.3 Need for new types of starches
14.4 Final considerations: opportunities for South American underground starch crops
References
Chapter 15. Food uses and nutritional applications of resistant starches
Abstract
15.1 Introduction
15.2 Starchy foods and caloric foods?
15.3 Concept and classification of resistant starches
15.4 When starch can be considered resistant Starch or Dietary Fiber?
15.5 How to determine resistant starches?
15.6 Starch digestibility
15.7 Absorption of starch and sugar in the small intestine
15.8 Final considerations: future perspectives for resistant starches
References
Chapter 16. Adulteration involving starch and its evaluation methods
Abstract
16.1 Introduction
16.2 Why starch is used in foodstuff fraud
16.3 Foodstuff adulteration with starch
16.4 Foodstuff adulteration with starch
16.5 Final consideration and case study
References
Index

Marney Pascoli Cereda

Marney Pascoli Cereda, Ph.D. has graduated in Agronomic Engineering at University of São Paulo, Brazil. She idealized and was the first Director of a Research Centre specialized in tropical starches. For her activities in research, she received in 2000 the Medal of Merit from the São Paulo Government. She also realized post-doctoral internships in Spain, France and England and technical visits in China, Thailand, Japan, India and in most Central and South American countries. Her researches focus mainly in food technology and development. In food technology she works mainly with food security, food safety and the use of agroindustry’s wastes. In rural agroindustry’s, she works in the development of processes in social technology and valorization of family farming products production by innovative technologies. She developed 3 patents and other 6 are in analysis process. From 2018 she remains an independent researcher and coordinates the Agro: Research, Processes and Products Laboratories.

Affiliations and expertise

Researcher, Agro: Research, Processes and Products Laboratories, Campo Grande, Brazil

Olivier Francois Vilpoux

Olivier François Vilpoux, Ph.D. has graduated in Agronomic Engineering at “Institut Supérieur D'agriculture” (1991), in France, with a Master’s in Business from the Institut de “Gestion Internationale en Agro Alimentaire” (1992) and a PhD in Business from the “Institut National Polythecnique de Lorraine” (1997), France. From 2004 to 2019 he was a professor at the Catholic University of Campo Grande (UCDB) and Professor of the Master and Doctorate Program in Local Development (UCDB), Brazil. From 2014 to 2019 he has been professor of the Doctorate in business at the Federal University of Mato Grosso do Sul. Currently he is professor of the Master of Management and Environmental Technology at the Federal University of Mato Grosso (UFMT). He works mainly on the following themes: collective action, cooperatives and family farming.

Affiliations and expertise

Professor, Federal University of Campo Grande, Mato Grosso do Sul, Brazil

Life Sciences

Physical Sciences & Engineering

Social Sciences & Humanities

Health