Peruvian carrot (Arracacia xanthorrhiza Bancroft) as raw material for producing special native starches
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The use of natural starches in food or non-food industries is difficult, as there are no starches with essential properties for a particular application. Thus, it is important to identify different alternative starch sources with wide variability in starch properties. The aim of this study was to evaluate roots production and starch properties of Peruvian carrot genotypes [BGH clones (4560, 5741, 5744, 5746, 5747, 6414, 6513, 6525, 7609) and Amarela de Senador Amaral cultivar] growing in Brazil. The experimental design was randomized complete block design with four replications. After eight-month growing of Peruvian carrot plants, roots were collected and the total production of roots, and their dry matter and starches contents were analyzed. The roots were processed for starch extraction. Starches were evaluated for phosphorus and amylose contents as well as for thermal and pasting properties. Results showed differences for all parameters analyzed for roots and starches between materials. Peruvian carrot starches presented varied chemical, thermal and pasting properties which can be exploited by food industry as native starches.
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