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
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/127418
Acceder
id CONICETDig_65723b74382bba1620d581d4cfc01794
oai_identifier_str oai:ri.conicet.gov.ar:11336/127418
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling 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 Técnicas2025-09-29T10:06:10Zoai: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:34982025-09-29 10:06:10.447CONICET 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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score 13.070432

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