Production de fécule

(1)

Production de f

é

cule

D. Dufour / CIRAD (UR

D. Dufour / CIRAD (UR -

-

Qualit

Qualité

é

des aliments tropicaux)

Source: Starch/Stärke , 51 (1999) Nr. 6, 189-193

Maize:

37.4 (83%)

Cassava:

1.8 (4%)

Potato:

2.7 (6%)

Wheat:

3.2 (7%)

World starch production

(45 million tonnes)

European Union starch production

(7.48 million tonnes)

Potato:

1.8 (24%)

Others:

0.08 (1%)

Maize:

3.6 (48%)

Wheat:

2.0 (27%)

Source: Starch/Stärke, 51 (1999) Nr. 6, 189-193

(2)

Common name Amylose DSC Clarity Arracacha (blanca) 2% 74% Giant taro 12% 0% Taro 13% 2% Arracacha (amarilla) 15% 28% Mauritia flexuosa 17% 3% Arrowroot 19% 35% Sweet potato 20% 77% Ullucu 20% 66% Añu 21% 55% Cassava 21% 43% Greater yam 25% 8% Tannia 26% 4% Yam bean 26% 4% Edible canna 27% 65% Potato --- 92% 0 5 10 15 20 25 30 35 40 45 50 0 5 10 15 20 25 30

Amylose (%)

S

y

n

e

re

s

is

e

x

te

n

t

(%

)

Syneresis extent as a function of amylose content

0 500 1000 1500 2000 2500 0 10 20 30 40 50 60 70 80 90 Time (min) V is c o s it y ( B .U .) Edible Canna Oca Sweet potato Ulluco Arracacha Yam Potato

Viscoamylograms

(3)

0 1 0 0 2 0 0 3 0 0 4 0 0 5 0 0 6 0 0 0 1 0 2 0 3 0 4 0 5 0 6 0 7 0 8 0 9 0 T im e ( m in ) Viscosity (B.U.) S w a m p p a lm P la n ta in X a n th o s o m a r . T a ro A rr o w ro o t C a s s a v a Y a m b e a n C o c o y a m

V

is

c

o

a

m

y

lo

g

ra

m

s

V

is

c

o

a

m

y

lo

g

ra

m

s

o

f

o

f

n

o

n

o

n

-

-c

e

re

a

l

c

e

re

a

l

s

ta

rc

h

e

s

ta

rc

h

e

s

Xanthosoma r. Yam bean Swamp palm Cocoyam Taro Plantain Cassava Sweet potato Yam 0 5 0 0 1 0 0 0 1 5 0 0 2 0 0 0 2 5 0 0

Maximum viscosity (B.U.)

N

o

n

N

o

n

-c

e

re

a

l

c

e

re

a

l

s

ta

rc

h

s

ta

rc

h

m

a

x

im

u

m

a

x

im

u

m

(B

.U

,

(B

.U

,

s

ta

rc

h

s

ta

rc

h

s

u

s

p

e

n

s

u

s

p

e

n

s

Xanthosoma r. Taro Swamp palm Yam bean Arracacha Sweet potato Cassava Arrowroot Oca Potato Cocoyam Plantain Ulluco Mashua Yam Edible Canna 3 ,7 5 ,4 1 3 ,4 1 6 ,8 1 8 ,5 2 0 ,8 2 1 ,5 2 3 ,3 2 4 ,2 2 5 ,9 2 6 ,5 2 6 2 7 ,1 2 8 3 1 ,1 3 7 ,2 0 5 10 15 20 25 30 35 40 % Amylose

A

m

y

lo

s

e

c

o

n

te

n

ts

o

f

n

o

n

-c

e

re

a

l

s

ta

rc

h

e

s

Oca Ulluco Arracacha Arrowroot Potato Cassava Sweet potato Swamp palm Yam bean 48 55 58,7 61 61 63,3 65 67,8 68,5 4 0 45 50 55 60 56 70 75 80 85 90 Gelatinization temperature (°C)

G

e

la

tin

iz

a

tio

n

G

e

la

tin

iz

a

tio

n

te

m

p

e

ra

tu

re

s

te

m

p

e

ra

tu

re

s

o

f

o

f

d

iff

d

iff

(4)

-150

-100

-50

0

50

100

150

200

250

300

350

C h a n g e o f v is c o s it y ( % ) P o ta to C a s s a v a A rr a c a c h a U ll u c o M a s h u a O c a S w e e t p o ta to A rr o w ro o t T a ro Y a m b e a n M u s a p . Q u e e n s la n d a /t Y a m C o c o y a m S w a m p p a lm X a n th o s o m a r .