Arrowroot

Arroroot (from English arrow and root) is the name of starch flour obtained from fruits, tubers, rhizomes of tropical plants. Used in cooking as a thickener.

The West Indian arrowroot is obtained from the roots of the reed arrowroot growing in tropical countries, Brazil, Africa, and India. The starch content in it reaches 27%. Indian arrowroot is obtained from pale-rhizome turmeric (wild or cultivated) tubers from the ginger family. Australian – from cannabis shoots of the edible cannabis family. This type of arrowroot has the largest starch grains – up to 135 micrometers. The native land of the plant is tropical America, but it is widely cultivated in Hawaii, the islands of the Pacific Ocean, in Northern Australia, and tropical Asia.

Starch obtained from the lateral roots of cassava, tapioca, cassava (the usual tropical starch) from the euphorbia family is called the Brazilian arrowroot, from the fruit pulp of bananas – Guiana, and from the arum of the spotted – Portland. Regardless of the source, it has the same application. It is used as an enveloping and emollient dietary remedy for anemia of the intestine, thinness, metabolic diseases.

Advantages

The advantages of arrowroot or maranth starch over other thickeners:

  • has no taste or smell;
  • exhibits high thickening properties, which are 3 times the effect of the usual wheat flour;
  • does not change the color of the final product;
  • acquires a jelly-like consistency at a relatively low temperature (up to 50 degrees Celsius);
  • does not cloud with thickening.

What color arrowroot?

In the cut fresh white tuber. After processing marant flour visually resembles potato starch.

Useful properties and contraindications

The healing features of arrowroot are known to mankind for more than 7000 years.

What are the benefits and harms of the product?

Native American Indians used Maranty starch to nurture old people who were depleting children and the sick. It normalizes the metabolism, has a tonic effect, prevents the appearance of blood clots in blood vessels, promotes blood loss, does not cause allergies. Due to the high content of starch substances and fiber, arrowroot is used in medicine for the treatment of anemia of the intestine, anorexia. Hot drink with antisera starch warms well and resists colds.

Arroroot does not contain fat, therefore it is completely absorbed in the human body. At the same time, any heat treatment kills the beneficial properties of the product.

The caloric content of starch flour is 357 calories per 100 grams. The energy ratio of B: W: Y is equal to 0%: 0%: 95% (0,3 gram: 0,1 gram: 84,75 gram).

100 grams of arrowroot contain 0,08 grams of ash, 0,1 grams of dietary fiber, 11,37 grams of water.

Due to the increased carbohydrate content, excessive consumption of starch flour can lead to weight gain and obesity.

Table No. 1 “The chemical composition of arroroot”

Name of nutrientsNutritional value of starch flour per 100 gram, milligram
Vitamins
Pantothenic Acid (B5)0,13
Nicotinic acid (PP)0,07
Pyridoxine (V6)0,01
Folic acid (B9)0,007
Macro and microelements
Calcium (Ca)40
Potassium (K)11
Phosphorus (P)5
Magnesium (Mg)3
Sodium (Na)2
Manganese (Mn)0,47
Iron (Fe)0,33
Zinc (Zn)0,07
Copper (Cu)0,04

Arrorut can not be used by people after surgery, with bleeding ulcers of the gastrointestinal tract, bleeding disorders.

Cooking application

Starch flour is used in Latin American, Mexican, and American cuisines to create jelly desserts, pastries, Italian hot chocolate, and gravy.

What is useful arrowroot in cooking?

Due to the fact that maranty starch thickens well at low temperatures (up to 50 degrees), it perfectly combines in liquid custards and sauces based on raw eggs, which coagulate on strong heating. A distinctive feature of arrowroot is that when it is used, dishes do not change color, taste, smell. When starch flour is added to pancakes or cookies, it creates a fluffy, siliceous texture that is similar to the density of wheat flour dough. Arrorut is very effective as a thickener of pie fillings.

How to use?

The amount of arrowroot you enter depends on the required thickness of the finished dish and is 5, 10, 15 milligrams of powder per 200 milliliters of water. To avoid lumps, maranty starch is pre-diluted in 50 milliliters of cold water. Then pour the mixture into 150 milliliters of hot water, mixing thoroughly until thick. The result is a fluid (medium or thick) consistency. If the arrowroot is subjected to long-term heat treatment (more than 10 minutes) its useful properties evaporate, and the liquid assumes its original state.

Arrow recipes

Japanese dessert jelly “Shining Stars”

Ingredients:

  • red bean sweet paste – 300 grams;
  • granulated sugar – 40 gram;
  • water – 190 milliliters;
  • fruit starch flour (arrowroot) – 40 grams;
  • dark cane sugar – 40 grams;
  • Kuzuko flour – 30 grams;
  • Gold leaf.

Technology of preparation:

  1. Fill the pot with water, put on the fire.
  2. In a small container, mix cane sugar, sifted granulated sugar, water, kuzuko flour. Put on a low heat, stir until the mixture becomes homogeneous and begins to thicken. Will it be transparent? Yes. As a rule, after 5 minutes, the gelatinous mass is ready, remove it from the heat.
  3. Roll 10 identical sweet paste balls.
  4. Cut the plastic wrap into squares, measuring 18 x 18 centimeters, prepare the thread for tying sweet spheres.
  5. Move the hot arrowroot mass to the center of the square of the film using a wooden spatula; place a ball of sweet paste on top. After that, lift the ends of the polyethylene, wrapping the fillets. When performing this procedure, make sure that viscous starch liquid wraps the ball on all sides. Then gently pull off the ends of the film and tie with a thread.
  6. Dip the formed lumps on the 5 minutes in boiling water. The readiness of the sweet jelly spheres is judged by the consistency and color of the dessert. Arrow should be firm and transparent.
  7. Get sweets with a skimmer, cool in a bowl with ice.
  8. Remove the film from the balls, sprinkle with gold leaf on top.

Jelly “Shining Stars” is recommended to be served with fruit.

Hot chocolate “in Italian”

This is the perfect dessert that will be appreciated by both children and adults. The first mentions of Italian chocolate were recorded in 1560, when a sweet drink was presented to Duke Immanuel Philibert on the occasion of the transfer of the capital of the Savoy Duchy from Chambery to Turin. The fame of the fragrant dessert has spread widely outside the state. Since then, hot chocolate is an integral part of Italian cuisine.

A distinctive feature of this dessert is the thick consistency that the natural thickener gives to arrowroot (crushed rhizome of reed arrowroot). It is much more useful than conventional flour and potato starch, because it contains substances that strengthen the immune system.

Ingredients:

  • dark chocolate with cocoa content above 70% – 60 grams;
  • cane sugar – 15 grams;
  • milk or low-fat cream – 130 milliliters;
  • arrowroot (starch flour) – 5 grams;
  • orange peel.

Method of preparation:

  1. Dissolve starch flour in 30 milliliters of cream, pour the rest into a saucepan and bring to a boil.
  2. In the hot mixture, add diluted arrowroot, sugar. Boil the resulting mass for 5 minutes until thick. Remove pan from heat.
  3. Crush chocolate, quickly mix it into a hot sugar-creamy mass. Shuffle the mixture until smooth.
  4. Before serving, pour hot chocolate in Italian style into the bowl, garnish with orange peel.

Because of the thick consistency, it is recommended to eat dessert with a spoon.

Conclusion

Arroroot is a white powder made from an arrowroot plant growing in the Caribbean. This easily digestible starch, which is used in cooking as a thickener for hot sauces, sweet creams, desserts. Morant starch exerts a general strengthening effect on the body, prevents the formation of blood clots (due to blood thinning). The high fiber content causes the use of arrowroot in medicine for the treatment of intestinal anemia, anorexia.

Remember, starch flour retains its beneficial properties during the 2 months after opening the package, after a specified period its nutritional value is reduced by 90%. After purchase, the product is stored in an opaque container, tightly closed.

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