Technological and Functional Potentialities of Mairá (Casimirella rupestris) and Ariá (Goeppertia allouia) Starches

Abstract

The Amazon region holds untapped potential with its starch-rich tubers, which are not yet industrialized and face a risk of extinction due to competition from widely cultivated crops. Beyond their traditional subsistence use, Amazonian tubers such as Mairá and Ariá can be utilized as starch sources, offering an opportunity to support regional agriculture, preserve indigenous heritage, and provide sustainable income streams. This study aimed to characterize starches extracted from Mairá (MPS) and Ariá (ARS for rhizome and APS for potato), focusing on their technological and functional potential. Following extraction (maceration, filtration, decantation, and drying), their structure and size were analyzed using SEM and optical microscopy. Amylose content was determined spectrophotometrically, while pasting and thermal properties were assessed using RVA and DSC techniques. They exhibited axial diameters of 18.9, 22.6, and 26.7 μm, with MPS, ARS, and APS displaying spherical, elliptical, and polygonal shapes, respectively. According to RVA results, MPS showed lower viscosity and paste stability compared to others, making it more suitable for products requiring minimal thickening. Ariá starches demonstrated a rapid retrogradation and the formation of opaque pastes, indicating potential applications in products requiring these characteristics. Starches from these Amazonian tubers present significant potential as thickening and gelling agents for the food industry, standing out for their safety in consumption and their role in preserving endangered species.

Keywords: Amazon food; Maintenance of local culture; Regionalism; Starchy tubers.