Influence of pH and hydrocolloids addition on yam (Dioscorea alata) starch pastes stability
- Autores
- Mali, S.; Ferrero, Cristina; Redigonda, V.; Beleia, A.P.; Grossmann, M.V.E.; Zaritzky, Noemi Elisabet
- Año de publicación
- 2003
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- Yam tubers (Dioscorea alata) are a non-traditional starch source that could be used as food ingredient. The stability of yam starch pastes (6/100 g suspension) submitted to different pH conditions during gelatinization and the effect of hydrocolloids addition (guar and xanthan gums) on starch syneresis under refrigeration were analyzed. Changes in pH (3, 5, 6) or the addition of gums (0.1–0.5/100 g suspension) did not affect the starch gelatinization temperature nor the gelatinization enthalpy as determined by differential scanning calorimetry. Rheological behavior was characterized by amylograph profiles and oscillatory rheometry. Amylograms showed that yam starch pastes maintained a high viscosity under heat treatment and mechanical stirring in neutral to slightly acidic conditions. Brabender viscosity increased when gums were added; the effect of guar gum on viscosity was more marked than that of xanthan gum. During refrigerated storage exudate production was observed of pastes without gums. Xanthan gum, at a concentration of 0.5/100 g suspension, showed higher effectiveness than guar gum to reduce exudate production during refrigerated storage. The addition of hydrocolloids could allow yam starch to be used in foods requiring low temperatures.
Fil: Mali, S.. Universidade Estadual de Londrina; Brasil
Fil: Ferrero, Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Redigonda, V.. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Beleia, A.P.. Universidade Estadual de Londrina; Brasil
Fil: Grossmann, M.V.E.. Universidade Estadual de Londrina; Brasil
Fil: Zaritzky, Noemi Elisabet. Universidad Nacional de La Plata. Facultad de Ingeniería. Departamento de Ingeniería Química; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina - Materia
-
ACIDIC CONDITIONS
DSC
GUAR GUM
REFRIGERATED STORAGE
RHEOLOGY
THERMAL STABILITY
XANTHAN GUM
YAM STARCH - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
- Repositorio
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/127418
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Influence of pH and hydrocolloids addition on yam (Dioscorea alata) starch pastes stabilityMali, S.Ferrero, CristinaRedigonda, V.Beleia, A.P.Grossmann, M.V.E.Zaritzky, Noemi ElisabetACIDIC CONDITIONSDSCGUAR GUMREFRIGERATED STORAGERHEOLOGYTHERMAL STABILITYXANTHAN GUMYAM STARCHhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Yam tubers (Dioscorea alata) are a non-traditional starch source that could be used as food ingredient. The stability of yam starch pastes (6/100 g suspension) submitted to different pH conditions during gelatinization and the effect of hydrocolloids addition (guar and xanthan gums) on starch syneresis under refrigeration were analyzed. Changes in pH (3, 5, 6) or the addition of gums (0.1–0.5/100 g suspension) did not affect the starch gelatinization temperature nor the gelatinization enthalpy as determined by differential scanning calorimetry. Rheological behavior was characterized by amylograph profiles and oscillatory rheometry. Amylograms showed that yam starch pastes maintained a high viscosity under heat treatment and mechanical stirring in neutral to slightly acidic conditions. Brabender viscosity increased when gums were added; the effect of guar gum on viscosity was more marked than that of xanthan gum. During refrigerated storage exudate production was observed of pastes without gums. Xanthan gum, at a concentration of 0.5/100 g suspension, showed higher effectiveness than guar gum to reduce exudate production during refrigerated storage. The addition of hydrocolloids could allow yam starch to be used in foods requiring low temperatures.Fil: Mali, S.. Universidade Estadual de Londrina; BrasilFil: Ferrero, Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Redigonda, V.. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Beleia, A.P.. Universidade Estadual de Londrina; BrasilFil: Grossmann, M.V.E.. Universidade Estadual de Londrina; BrasilFil: Zaritzky, Noemi Elisabet. Universidad Nacional de La Plata. Facultad de Ingeniería. Departamento de Ingeniería Química; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaElsevier Science2003-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/127418Mali, S.; Ferrero, Cristina; Redigonda, V.; Beleia, A.P.; Grossmann, M.V.E.; et al.; Influence of pH and hydrocolloids addition on yam (Dioscorea alata) starch pastes stability; Elsevier Science; LWT - Food Science and Technology; 36; 5; 8-2003; 475-4810023-64381096-1127CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/S0023-6438(03)00043-4info:eu-repo/semantics/altIdentifier/url/https://tinyurl.com/ydf4f5hfinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:58:26Zoai:ri.conicet.gov.ar:11336/127418instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 09:58:26.939CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
dc.title.none.fl_str_mv |
Influence of pH and hydrocolloids addition on yam (Dioscorea alata) starch pastes stability |
title |
Influence of pH and hydrocolloids addition on yam (Dioscorea alata) starch pastes stability |
spellingShingle |
Influence of pH and hydrocolloids addition on yam (Dioscorea alata) starch pastes stability Mali, S. ACIDIC CONDITIONS DSC GUAR GUM REFRIGERATED STORAGE RHEOLOGY THERMAL STABILITY XANTHAN GUM YAM STARCH |
title_short |
Influence of pH and hydrocolloids addition on yam (Dioscorea alata) starch pastes stability |
title_full |
Influence of pH and hydrocolloids addition on yam (Dioscorea alata) starch pastes stability |
title_fullStr |
Influence of pH and hydrocolloids addition on yam (Dioscorea alata) starch pastes stability |
title_full_unstemmed |
Influence of pH and hydrocolloids addition on yam (Dioscorea alata) starch pastes stability |
title_sort |
Influence of pH and hydrocolloids addition on yam (Dioscorea alata) starch pastes stability |
dc.creator.none.fl_str_mv |
Mali, S. Ferrero, Cristina Redigonda, V. Beleia, A.P. Grossmann, M.V.E. Zaritzky, Noemi Elisabet |
author |
Mali, S. |
author_facet |
Mali, S. Ferrero, Cristina Redigonda, V. Beleia, A.P. Grossmann, M.V.E. Zaritzky, Noemi Elisabet |
author_role |
author |
author2 |
Ferrero, Cristina Redigonda, V. Beleia, A.P. Grossmann, M.V.E. Zaritzky, Noemi Elisabet |
author2_role |
author author author author author |
dc.subject.none.fl_str_mv |
ACIDIC CONDITIONS DSC GUAR GUM REFRIGERATED STORAGE RHEOLOGY THERMAL STABILITY XANTHAN GUM YAM STARCH |
topic |
ACIDIC CONDITIONS DSC GUAR GUM REFRIGERATED STORAGE RHEOLOGY THERMAL STABILITY XANTHAN GUM YAM STARCH |
purl_subject.fl_str_mv |
https://purl.org/becyt/ford/2.11 https://purl.org/becyt/ford/2 |
dc.description.none.fl_txt_mv |
Yam tubers (Dioscorea alata) are a non-traditional starch source that could be used as food ingredient. The stability of yam starch pastes (6/100 g suspension) submitted to different pH conditions during gelatinization and the effect of hydrocolloids addition (guar and xanthan gums) on starch syneresis under refrigeration were analyzed. Changes in pH (3, 5, 6) or the addition of gums (0.1–0.5/100 g suspension) did not affect the starch gelatinization temperature nor the gelatinization enthalpy as determined by differential scanning calorimetry. Rheological behavior was characterized by amylograph profiles and oscillatory rheometry. Amylograms showed that yam starch pastes maintained a high viscosity under heat treatment and mechanical stirring in neutral to slightly acidic conditions. Brabender viscosity increased when gums were added; the effect of guar gum on viscosity was more marked than that of xanthan gum. During refrigerated storage exudate production was observed of pastes without gums. Xanthan gum, at a concentration of 0.5/100 g suspension, showed higher effectiveness than guar gum to reduce exudate production during refrigerated storage. The addition of hydrocolloids could allow yam starch to be used in foods requiring low temperatures. Fil: Mali, S.. Universidade Estadual de Londrina; Brasil Fil: Ferrero, Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina Fil: Redigonda, V.. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina Fil: Beleia, A.P.. Universidade Estadual de Londrina; Brasil Fil: Grossmann, M.V.E.. Universidade Estadual de Londrina; Brasil Fil: Zaritzky, Noemi Elisabet. Universidad Nacional de La Plata. Facultad de Ingeniería. Departamento de Ingeniería Química; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina |
description |
Yam tubers (Dioscorea alata) are a non-traditional starch source that could be used as food ingredient. The stability of yam starch pastes (6/100 g suspension) submitted to different pH conditions during gelatinization and the effect of hydrocolloids addition (guar and xanthan gums) on starch syneresis under refrigeration were analyzed. Changes in pH (3, 5, 6) or the addition of gums (0.1–0.5/100 g suspension) did not affect the starch gelatinization temperature nor the gelatinization enthalpy as determined by differential scanning calorimetry. Rheological behavior was characterized by amylograph profiles and oscillatory rheometry. Amylograms showed that yam starch pastes maintained a high viscosity under heat treatment and mechanical stirring in neutral to slightly acidic conditions. Brabender viscosity increased when gums were added; the effect of guar gum on viscosity was more marked than that of xanthan gum. During refrigerated storage exudate production was observed of pastes without gums. Xanthan gum, at a concentration of 0.5/100 g suspension, showed higher effectiveness than guar gum to reduce exudate production during refrigerated storage. The addition of hydrocolloids could allow yam starch to be used in foods requiring low temperatures. |
publishDate |
2003 |
dc.date.none.fl_str_mv |
2003-08 |
dc.type.none.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://purl.org/coar/resource_type/c_6501 info:ar-repo/semantics/articulo |
format |
article |
status_str |
publishedVersion |
dc.identifier.none.fl_str_mv |
http://hdl.handle.net/11336/127418 Mali, S.; Ferrero, Cristina; Redigonda, V.; Beleia, A.P.; Grossmann, M.V.E.; et al.; Influence of pH and hydrocolloids addition on yam (Dioscorea alata) starch pastes stability; Elsevier Science; LWT - Food Science and Technology; 36; 5; 8-2003; 475-481 0023-6438 1096-1127 CONICET Digital CONICET |
url |
http://hdl.handle.net/11336/127418 |
identifier_str_mv |
Mali, S.; Ferrero, Cristina; Redigonda, V.; Beleia, A.P.; Grossmann, M.V.E.; et al.; Influence of pH and hydrocolloids addition on yam (Dioscorea alata) starch pastes stability; Elsevier Science; LWT - Food Science and Technology; 36; 5; 8-2003; 475-481 0023-6438 1096-1127 CONICET Digital CONICET |
dc.language.none.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
info:eu-repo/semantics/altIdentifier/doi/10.1016/S0023-6438(03)00043-4 info:eu-repo/semantics/altIdentifier/url/https://tinyurl.com/ydf4f5hf |
dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess https://creativecommons.org/licenses/by-nc-nd/2.5/ar/ |
eu_rights_str_mv |
openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/ |
dc.format.none.fl_str_mv |
application/pdf application/pdf application/pdf application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier Science |
publisher.none.fl_str_mv |
Elsevier Science |
dc.source.none.fl_str_mv |
reponame:CONICET Digital (CONICET) instname:Consejo Nacional de Investigaciones Científicas y Técnicas |
reponame_str |
CONICET Digital (CONICET) |
collection |
CONICET Digital (CONICET) |
instname_str |
Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.name.fl_str_mv |
CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.mail.fl_str_mv |
dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar |
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1842269520130998272 |
score |
13.13397 |