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Characterisation of yam tubers and starch substances for food quality and industrial applications

Characterisation of yam tubers and starch substances for food quality and industrial applications

Plant Transformation Starch Ignam
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Abstract

- selection of the raw material and agreement with IITA
- development of new methods and modificiation of existing methods
- proximal charcaterization : moisture content, titratable acidity, pH, minerals in the flours (P,K,Ca,Zn,Cr,Pb,Se) and phosphorus in starches, free amino acids in flours, soluble sugars, IP6 phytates;
- rheological characterization of raw and cooked pulps using uniaxial texturometer by relaxation;
- rheological characterization of the pulps by dynamical mecanical analysisat constant strain rate;
- rheological characterization of the gelatinized starches by dynamical mechanical analysis (frequency sweep)
- rheological characterization by viscoamylographic profiles (RVA) in the rheometer starch cell;
- morphological and thermal characterization (lazer sizer and DSC)
- digestibility by enzymatic hydrolysis
- starch content by enzymatic hydrolysis

Perspectives

- scientific valorization (3 papers under redaction + the data produced by molecular starch analysis done at INRA under discussion)
- discussions for further collaboration under progress

Project Number : 1003-001

Year : 2010

Type of funding : AWARD

Project type : PC

Start date :
15 Jan 2010

End date :
30 Nov 2011

Flagship project :
Non

Project leader :
Olivier Gibert

Project leader's institution :
CIRAD

Project leader's RU :
QUALISUD

Budget allocated :
18840.64 €

Total budget allocated ( including co-financing) :
18840.64 €

Funding :
RTRA