Morphological, thermal, and pasting properties of cocoyam (Xanthosoma sagittofolium) starch from three locations in Mollucas Islands

Abstract

This study investigated the morphological, thermal, and pasting properties of cocoyam starch from three locations in Mollucas islands. The islands are Buru, Porto, and Saumlaki. The results showed that starch granules were round and polygonal in shape, and the size varied significantly in range of 11,42 – 12,99 µm, while the range of crystallinity of the three cocoyam starches studied was 11,81% -16,61% and crystal type was A, this was a type for tubers. The thermal properties of cocoyam starch measured by DCS showed the results of onset (To), peak (Tp), endset (Te) and enthalpy (?H) in the range of To: 76-77oC, Tp: 78-80oC, Te: 82-86oC and ? H (J / g): -130.0 - (-) 175.76 respectively. The FTIR analysis showed the functional group profiles of native starches studied had the highest absorption spectra of 3286.70-3325.86 cm-1 (O-H group vibrations). The peak, trough, breakdown, setback, and final viscosities were in the range of each PV: 4601 - 5155 RVU, TV: 2623 - 2874 RVU, BV: 1978 - 2287 RVU, FV: 4026 - 4176 RVU, SV: 1240 - 1403 RVU, Pt (Min) 7.87 - 8.40, PT (° C): 79.90 - 81.70.