Faculty Publications

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Author: search.filters.author.Belur, P.D.Subject: search.filters.subject.Oxalic acid

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    A Novel Enzymatic Process to Produce Oxalate Depleted Starch From Taro
    (Wiley-VCH Verlag info@wiley-vch.de, 2018) Kumar, K.; Belur, P.D.
    A novel process comprising treatment of Taro (Colocasia esculenta (L.) Schott) tuber flour with oxalate oxidase enzyme is developed to deplete the oxalate content. Oxalate oxidase enzyme produced by an endophyte, Ochrobactrum intermedium CL6 is employed to treat taro tuber flour. The treatment followed by extraction of starch results in a 97% reduction in total oxalate content. Further, several physicochemical properties such as paste clarity, swelling power, solubility, amylose content, granule size of starch produced out of enzyme treatment are studied and compared with properties of taro starch produced without enzyme treatment. The study reveals that enzyme treatment does not bring appreciable changes in the studied parameters. The taro starch produced by enzyme treatment shows very low paste clarity (9.38%), high swelling power (15.32 g/g), very low solubility (21.66%), and low amylose content (7.52%) at 100 °C compared to potato and sweet-potato starches. X-ray diffraction data reveal that taro starch possesses an A-crystalline form, unlike the B-crystalline form found in potato and sweet potato starch. To the best of the authors knowledge, for the first time, the use of oxalate oxidase to produce oxalate depleted taro starch is reported. One of the interesting food industry applications of oxalate-depleted taro starch, among many other uses could be for baby food formulation because of its small granule size. © 2018 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim
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    Evaluation of Enzymatic and Chemical Treatments to Produce Oxalate Depleted Starch from a Novel Variety of Colocasia esculenta Grown in Joida, India
    (John Wiley and Sons Inc, 2022) Kizhakedathil, M.P.J.; Belur, P.D.; Wongsagonsup, R.; Suphantharika, M.; Agoo, E.M.G.; Janairo, J.I.B.
    This research aimed to study granular and molecular structures, physicochemical, and functional properties of the starch extracted from a novel, dasheen type of taro conserved, and cultivated by several generations of Kunabi tribes of Joida, Karnataka, India. Further, an enzymatic (oxalate oxidase) and chemical (phosphoric acid) treatment processes are evaluated for reducing total oxalate content in the starch extracted from the taro flour. The total oxalate content of the taro flour is found to be 2344 mg 100 g−1, and the starch yield is about 45% in all the methods. The oxalate oxidase (OxO) and phosphoric acid treatment reduced the total oxalate content by 98.37% and 98.03%, respectively. The residual oxalate content in the resultant starch is within the threshold limit (71 mg 100 g−1). The study of characteristic properties of enzyme-treated (ET), phosphoric acid-treated (PT), and native starch (NT) revealed minor changes in ET and PT compared to NT. © 2021 Wiley-VCH GmbH
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    Effects of different cooking methods on chemical compositions, in vitro starch digestibility and antioxidant activity of taro (Colocasia esculenta) corms
    (John Wiley and Sons Inc, 2022) Kapcum, C.; Pasada, K.; Kantiwong, P.; Sroysang, B.; Phiwtawee, J.; Suphantharika, M.; Belur, P.D.; Agoo, E.M.G.; Janairo, J.I.B.; Wongsagonsup, R.
    The impacts of different cooking methods (boiling, steaming, baking, microwaving and frying) on chemical compositions, starch digestibility and antioxidant activity of taro corms were investigated. Compared with raw taro, boiling and frying reduced crude protein and ash contents. Frying significantly increased crude fat and fibre contents but decreased carbohydrate content. All cooking methods reduced oxalate content, especially frying. Among the cooked products, the boiled taro had the highest rapidly digestible starch (RDS) but the lowest resistant starch (RS) contents. In contrast, the fried taro provided the lowest RDS but the highest RS contents. All cooking methods reduced the total phenolic content and antioxidant activity of taro. The boiled taro had the lowest antioxidant activity but the fired taro provided the highest. Frying was able to retain most of the health-promoting compounds with the lowest oxalate content; however, the high consumption of high-fat fried taro may adversely affect human health. © 2022 Institute of Food Science and Technology.