Traditional Starch Food Products: Application and Processing is the fourth volume of the “Underground Starchy Crops of South American Origin” book series. Organized in five volumes, this series brings information on the applied level of producing and using starch from a range of plants grown in tropical and subtropical areas that have South American origin. This book describes the use of starchy roots, tubers and rhizomes in food, medicine, local culture, and religion, emphasizing the vital roles they play in indigenous Andean or Amazonian communities, offering cultural identity and economic value. The book’s comprehensive exploration highlights the multifaceted world of underground starchy crops, emphasizing the challenges to their successful development and preservation. Edited by a team of experts with solid background on starch extraction research, these books are aimed at all those involved in research and development, new technology processes and quality control and legislation in the field of starch.
1. Chapter 1 : Introduction—underground starchy crops in food use - p. Page ix 2. Chapter 2 : Cooking of cassava roots: problems and solutions - p. Page 13 3. Chapter 3 : Food application of starch in complex media - p. Page 40 4. Chapter 4 : Roots and tubers processing for cooking purposes: ready-to-eat, vacuum and frozen products, French fries, and chips - p. Page 69 5. Chapter 5 : Roots and tubers in Colombia’s culinary and food traditions - p. Page 109 6. Chapter 6 : Traditional Amerindian cassava-based foods and drinks in the Amazon region - p. Page 124 7. Chapter 7 : Traditional cassava foods in the Brazilian state of Pará: tucupi, tacacá, maniçoba, and others - p. Page 151 8. Chapter 8 : Brazilians’ cassava flours and derivates - p. Page 167 9. Chapter 9 : Etanol, spirits and beer produced from underground starchy raw materials - p. Page 202 10. Chapter 10 : Use of arrowroot (Maranta arundinacea L.) and canna (Canna edulis Ker) for the formulation of products, including baked and confectionery staple goods - p. Page 234 11. Chapter 11 : Traditional uses, processing, and markets: the case of sweetpotato (Ipomoea batatas (L.) Lam.) - p. Page 246 12. Chapter 12 : Traditional uses, processes, and markets: the case of Mashua (Tropaeolum tuberosum Ruíz & Pav.) - p. Page 262 13. Chapter 13 : Traditional uses, processes, and markets: the case of mauka (Mirabilis expansa [Ruíz & Pav.] Standl.) - p. Page 276 14. Chapter 14 : Traditional uses, processes, and markets: the case of maca (Lepidium meyenii Walp.) - p. Page 290 15. Chapter 15 : Traditional uses, processes, and markets: the case of Yacon (Smallanthus sonchifolius [Poepp.] H.Rob.) - p. Page 308 16. Chapter 16 : Traditional uses, processes, and markets: the case of arracacha (Arracacia xanthorrhiza Bancroft) - p. Page 321 17. Chapter 17 : Traditional uses, processes, and markets of native potatoes (Solanum spp.) - p. Page 331 18. Chapter 18 : Ajipa (Pachyrhizus ahipa [Wedd.] Parodi): traditional use, process, marketplace, issues, and outlook - p. Page 346 19. Chapter 19 : Traditional uses, processes, and markets: the case of oca (Oxalis tuberosa Molina) - p. Page 360 20. Chapter 20 : Traditional uses, processes, and markets of ulluco (Ullucus tuberosus Caldas) - p. Page 371 21. Chapter 21 : Traditional uses, processes, and markets: the case of achira (Canna indica L.) - p. Page 381 22. Chapter 22 : Traditional uses, processes, and markets: the case of cassava (Manihot esculenta Crantz) - p. Page 393 23. Index - p. Page 404
Traditional Starch Food Products: Application and Processing is the fourth volume of the “Underground Starchy Crops of South American Origin” book series. Organized in five volumes, this series brings information on the applied level of producing and using starch from a range of plants grown in tropical and subtropical areas that have South American origin. This book describes the use of starchy roots, tubers and rhizomes in food, medicine, local culture, and religion, emphasizing the vital roles they play in indigenous Andean or Amazonian communities, offering cultural identity and economic value. The book’s comprehensive exploration highlights the multifaceted world of underground starchy crops, emphasizing the challenges to their successful development and preservation. Edited by a team of experts with solid background on starch extraction research, these books are aimed at all those involved in research and development, new technology processes and quality control and legislation in the field of starch.
1. Chapter 1 : Introduction—underground starchy crops in food use - p. Page ix 2. Chapter 2 : Cooking of cassava roots: problems and solutions - p. Page 13 3. Chapter 3 : Food application of starch in complex media - p. Page 40 4. Chapter 4 : Roots and tubers processing for cooking purposes: ready-to-eat, vacuum and frozen products, French fries, and chips - p. Page 69 5. Chapter 5 : Roots and tubers in Colombia’s culinary and food traditions - p. Page 109 6. Chapter 6 : Traditional Amerindian cassava-based foods and drinks in the Amazon region - p. Page 124 7. Chapter 7 : Traditional cassava foods in the Brazilian state of Pará: tucupi, tacacá, maniçoba, and others - p. Page 151 8. Chapter 8 : Brazilians’ cassava flours and derivates - p. Page 167 9. Chapter 9 : Etanol, spirits and beer produced from underground starchy raw materials - p. Page 202 10. Chapter 10 : Use of arrowroot (Maranta arundinacea L.) and canna (Canna edulis Ker) for the formulation of products, including baked and confectionery staple goods - p. Page 234 11. Chapter 11 : Traditional uses, processing, and markets: the case of sweetpotato (Ipomoea batatas (L.) Lam.) - p. Page 246 12. Chapter 12 : Traditional uses, processes, and markets: the case of Mashua (Tropaeolum tuberosum Ruíz & Pav.) - p. Page 262 13. Chapter 13 : Traditional uses, processes, and markets: the case of mauka (Mirabilis expansa [Ruíz & Pav.] Standl.) - p. Page 276 14. Chapter 14 : Traditional uses, processes, and markets: the case of maca (Lepidium meyenii Walp.) - p. Page 290 15. Chapter 15 : Traditional uses, processes, and markets: the case of Yacon (Smallanthus sonchifolius [Poepp.] H.Rob.) - p. Page 308 16. Chapter 16 : Traditional uses, processes, and markets: the case of arracacha (Arracacia xanthorrhiza Bancroft) - p. Page 321 17. Chapter 17 : Traditional uses, processes, and markets of native potatoes (Solanum spp.) - p. Page 331 18. Chapter 18 : Ajipa (Pachyrhizus ahipa [Wedd.] Parodi): traditional use, process, marketplace, issues, and outlook - p. Page 346 19. Chapter 19 : Traditional uses, processes, and markets: the case of oca (Oxalis tuberosa Molina) - p. Page 360 20. Chapter 20 : Traditional uses, processes, and markets of ulluco (Ullucus tuberosus Caldas) - p. Page 371 21. Chapter 21 : Traditional uses, processes, and markets: the case of achira (Canna indica L.) - p. Page 381 22. Chapter 22 : Traditional uses, processes, and markets: the case of cassava (Manihot esculenta Crantz) - p. Page 393 23. Index - p. Page 404
