Author(s): Chiang, PY (Chiang, Po-Yuan); Li, PH (Li, Po-Hsien); Huang, CC (Huang, Chien- Chun); Wang, CR (Wang, Chiun R.)
Title: Chemical composition and physical characteristics of water caltrop during growth Source: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 89 (8): 1298-1306 JUN 2009
Language: English Document Type: Article
Author Keywords: water caltrop; dry matter; bulk density; morphological characteristics;
amino acid composition
KeyWords Plus: PHYSICOCHEMICAL PROPERTIES; STARCH; L.; CULTIVARS;
STORAGE; ROXB.
Abstract: BACKGROUND: The aim of this study was to monitor the chemical composition and physical and morphological characteristics of two varieties of water caltrop during growth in order to determine the optimal harvesting time.
RESULTS: The dry matter, starch and amylose contents and alpha-amylase activity of fruits of both water caltrop varieties increased during the growth period. Mature fruits contained 142- 156 g starch kg(-1) fresh sample and provided 684-697 kcal total energy kg(-1) fresh sample.
Dry matter content and bulk density increased significantly from 67 to 207 g kg(-1) and from 0.57 to 1.58 g ml(-1) respectively as growth progressed. Morphological analysis showed that the size and number of starch granules increased as growth progressed. Moreover, both varieties contained substantial amounts of essential amino acids, most of which appeared to be superior to the FAO/WHO reference pattern.
CONCLUSION: According to the chemical composition and physical characteristics of water caltrop determined in this study, the optimal harvesting time is 42 days after fruit development.
(C) 2009 Society of Chemical Industry
Addresses: [Wang, Chiun R.] Providence Univ, Dept Food & Nutr, Shalu 433, Taiwan;
[Chiang, Po-Yuan; Li, Po-Hsien] Natl Chung Hsing Univ, Dept Food Sci & Biotechnol,
Taichung 402, Taiwan; [Huang, Chien-Chun] Asia Univ, Dept Hlth Nutr & Biotechnol, Wufeng 413, Taiwan
Reprint Address: Wang, CR, Providence Univ, Dept Food & Nutr, Shalu 433, Taiwan.
E-mail Address: jcwang@pu.edu.tw
Cited References: *AACC, 2000, APPR METH AM ASS CER.
*AOAC INT, 1998, OFF METH AN.
*FAO WHO, 1985, WHO TECHN REP SER, V724.
*NAT AC SCI, 1989, REC DIET ALL.
*SAS, 1988, SAS STAT GUID PERS C.
CHARLES AL, 2005, FOOD CHEM, V92, P615, DOI 10.1016/j.foodchem.2004.08.024.
CHIANG PY, 2007, FOOD CHEM, V104, P376, DOI 10.1016/j.foodchem.2006.11.067.
DESHPANDE SD, 1993, J AGR ENG RES, V56, P89.
HAGENIMANA V, 1992, J AGR FOOD CHEM, V40, P1777.
HOOVER R, 2002, FOOD CHEM, V78, P489.
HUANG CC, 2006, CARBOHYD POLYM, V64, P524, DOI 10.1016/j.carbpol.2005.11.009.
HUANG CC, 2007, FOOD CHEM, V102, P250, DOI 10.1016/j.foodchem.2006.04.044.
HUANG CC, 2007, LWT-FOOD SCI TECHNOL, V40, P1498, DOI 10.1016/j.lwt.2006.12.006.
KOLBE H, 1997, POTATO RES, V40, P135.
LISINSKA G, 1989, POTATO SCI TECHNOLOG, P16.
LIU Q, 2003, CARBOHYD POLYM, V51, P213.
MCGRANCE SJ, 1998, STARCH-STARKE, V50, P158.
MORRISON TA, 1993, J AM SOC HORTIC SCI, V118, P236.
NODA T, 1995, J AGR FOOD CHEM, V43, P3016.
ONWULIRI VA, 1992, MED SCI RES, V20, P103.
PEMBERTON RW, 1999, BIOL CONTROL, V14, P168.
SIDDHURAJU P, 2000, J AGR FOOD CHEM, V48, P6048.
TAKAHATA Y, 1995, J AGR FOOD CHEM, V43, P2646.
TRECHE S, 1996, INT J FOOD SCI NUTR, V47, P93.
TSUCHIYA T, 1987, JAPAN JPN J LIMNOL, V48, P39.
TULYATHAN V, 2005, J FOOD BIOCHEM, V29, P337.
Cited Reference Count: 26 Times Cited: 0
Publisher: JOHN WILEY & SONS LTD
Publisher Address: THE ATRIUM, SOUTHERN GATE, CHICHESTER PO19 8SQ, W SUSSEX, ENGLAND
ISSN: 0022-5142 DOI: 10.1002/jsfa.3586
29-char Source Abbrev.: J SCI FOOD AGR ISO Source Abbrev.: J. Sci. Food Agric.
Source Item Page Count: 9
Subject Category: Agriculture, Multidisciplinary; Chemistry, Applied; Food Science &
Technology
ISI Document Delivery No.: 451IL
