Chemical, physical and morphometric properties of Peruvian carrot (Arracacia xanthorrhiza B.) starch.

Abstract

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 between 4 and 26 microns in diameter, with spherical and truncated-egg shapes. PC and cassava starches were similar regarding gross chemical composition and basic physical characteristics but differed in pasting properties, with PC starch showing lower breakdown and consistency indices. The two starches also showed different water absorption and solubility patterns.