Exploring the functionality of starches from corms and cormels of Xanthosoma sagittifolium

Xanthosoma sagittifolium, belonging to the araceas family, represents an attractive alternative as a starch source. Nevertheless, as a rhizome plant two differentiated parts could be distinguished named corms and cormels." The aim was to evaluate the physicochemical properties of starch isolates from corms and cormels of Xanthosoma. Granules morphology, composition, hydration properties, pasting/thermal behaviour, as well as gelling performance were assessed. Scanning Electron Microscopy (SEM) revealed different morphology, granules were organised as aggregates in starch isolated from corms. Corms starch displayed lower hydration properties, lower apparent viscosity during heating and cooling and higher gelatinisation temperatures than cormels starch. Gels from corms starch showed less syneresis than cormels starch, but no significant differences were observed regarding their hardness. Therefore, the part of the araceas plant from which the starch is extracted must be always defined, because significant differences in their functionality are ascribed to their morphological origin.Financial support of the Spanish Ministry of Economy and Competitiveness (Project AGL2014‐52928‐C2‐1‐R), the European Regional Development Fund (FEDER) and Generalitat Valenciana (Project Prometeo 2017/189).Peer reviewe