Chemical and Functional Characterization of Products Obtained from Yam Tubers

Autores
Alves, Rosa M.; Grossmann, María Victoria; Ferrero, Cristina; Zaritzky, Noemi Elisabet; Martino, Miriam Nora; Sierakoski, María Rita
Año de publicación
2002
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Aiming to find alternative uses of yam (Dioscorea alata) in the food industry, three products (flour, starch and mucilage) were obtained form yam tubers and characterized. Flours were obtained from peeled fresh tubers, dried at two different temperatures (30 and 55 °C) and then milled. Starch and mucilage were extracted from mashed yam before drying. Products were characterized by their chemical, structural, morphological, rheological and thermal properties. Flours showed differences in pasting, thermal and water absorption properties as a function of drying temperature. Starch contained 30% amylose. The analysis of monosaccharide composition of starch showed traces of mannose, xylose and rhamnose. The onset gelatinization temperature was 74.4 °C for starch, whereas those for flours varied between 71.5 and 74.4 °C. The relatively high gelatinization temperature and the absence of breakdown in the amylograph test evidenced the stable structure of starch when submitted to heat and shear. The mucilagenous material contained 55.36% protein and 43.05% starch, and also an acidic polysaccharide fraction linked to a neutral fraction. Flow curves of 1% mucilage dispersions showed a pseudoplastic behavior with high pH sensitivity. Results demonstrated that yam products have promising applications in the food industry.
Fil: Alves, Rosa M.. Universidade Estadual de Londrina; Brasil
Fil: Grossmann, María Victoria. 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: Zaritzky, Noemi Elisabet. 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. Universidad Nacional de La Plata. Facultad de Ingenierí­a. Departamento de Ingeniería Química; Argentina
Fil: Martino, Miriam Nora. 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. Universidad Nacional de La Plata. Facultad de Ingenierí­a. Departamento de Ingeniería Química; Argentina
Fil: Sierakoski, María Rita. Universidade Federal do Paraná; Brasil
Materia
Dioscorea alata
Mucilage
Gelatinization
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/119955
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/119955
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Chemical and Functional Characterization of Products Obtained from Yam TubersAlves, Rosa M.Grossmann, María VictoriaFerrero, CristinaZaritzky, Noemi ElisabetMartino, Miriam NoraSierakoski, María RitaDioscorea alataMucilageGelatinizationhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Aiming to find alternative uses of yam (Dioscorea alata) in the food industry, three products (flour, starch and mucilage) were obtained form yam tubers and characterized. Flours were obtained from peeled fresh tubers, dried at two different temperatures (30 and 55 °C) and then milled. Starch and mucilage were extracted from mashed yam before drying. Products were characterized by their chemical, structural, morphological, rheological and thermal properties. Flours showed differences in pasting, thermal and water absorption properties as a function of drying temperature. Starch contained 30% amylose. The analysis of monosaccharide composition of starch showed traces of mannose, xylose and rhamnose. The onset gelatinization temperature was 74.4 °C for starch, whereas those for flours varied between 71.5 and 74.4 °C. The relatively high gelatinization temperature and the absence of breakdown in the amylograph test evidenced the stable structure of starch when submitted to heat and shear. The mucilagenous material contained 55.36% protein and 43.05% starch, and also an acidic polysaccharide fraction linked to a neutral fraction. Flow curves of 1% mucilage dispersions showed a pseudoplastic behavior with high pH sensitivity. Results demonstrated that yam products have promising applications in the food industry.Fil: Alves, Rosa M.. Universidade Estadual de Londrina; BrasilFil: Grossmann, María Victoria. 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: Zaritzky, Noemi Elisabet. 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. Universidad Nacional de La Plata. Facultad de Ingenierí­a. Departamento de Ingeniería Química; ArgentinaFil: Martino, Miriam Nora. 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. Universidad Nacional de La Plata. Facultad de Ingenierí­a. Departamento de Ingeniería Química; ArgentinaFil: Sierakoski, María Rita. Universidade Federal do Paraná; BrasilWiley VCH Verlag2002-10info: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/11336/119955Alves, Rosa M.; Grossmann, María Victoria; Ferrero, Cristina; Zaritzky, Noemi Elisabet; Martino, Miriam Nora; et al.; Chemical and Functional Characterization of Products Obtained from Yam Tubers; Wiley VCH Verlag; Starch/starke; 54; 10; 10-2002; 476-4810038-90561521-379XCONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1002/1521-379X(200210)54:10<476::AID-STAR476>3.0.CO;2-6info:eu-repo/semantics/altIdentifier/url/https://tinyurl.com/y6mnj4weinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:48:07Zoai:ri.conicet.gov.ar:11336/119955instacron: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 09:48:08.098CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Chemical and Functional Characterization of Products Obtained from Yam Tubers
title Chemical and Functional Characterization of Products Obtained from Yam Tubers
spellingShingle Chemical and Functional Characterization of Products Obtained from Yam Tubers
Alves, Rosa M.
Dioscorea alata
Mucilage
Gelatinization
title_short Chemical and Functional Characterization of Products Obtained from Yam Tubers
title_full Chemical and Functional Characterization of Products Obtained from Yam Tubers
title_fullStr Chemical and Functional Characterization of Products Obtained from Yam Tubers
title_full_unstemmed Chemical and Functional Characterization of Products Obtained from Yam Tubers
title_sort Chemical and Functional Characterization of Products Obtained from Yam Tubers
dc.creator.none.fl_str_mv Alves, Rosa M.
Grossmann, María Victoria
Ferrero, Cristina
Zaritzky, Noemi Elisabet
Martino, Miriam Nora
Sierakoski, María Rita
author Alves, Rosa M.
author_facet Alves, Rosa M.
Grossmann, María Victoria
Ferrero, Cristina
Zaritzky, Noemi Elisabet
Martino, Miriam Nora
Sierakoski, María Rita
author_role author
author2 Grossmann, María Victoria
Ferrero, Cristina
Zaritzky, Noemi Elisabet
Martino, Miriam Nora
Sierakoski, María Rita
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Dioscorea alata
Mucilage
Gelatinization
topic Dioscorea alata
Mucilage
Gelatinization
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Aiming to find alternative uses of yam (Dioscorea alata) in the food industry, three products (flour, starch and mucilage) were obtained form yam tubers and characterized. Flours were obtained from peeled fresh tubers, dried at two different temperatures (30 and 55 °C) and then milled. Starch and mucilage were extracted from mashed yam before drying. Products were characterized by their chemical, structural, morphological, rheological and thermal properties. Flours showed differences in pasting, thermal and water absorption properties as a function of drying temperature. Starch contained 30% amylose. The analysis of monosaccharide composition of starch showed traces of mannose, xylose and rhamnose. The onset gelatinization temperature was 74.4 °C for starch, whereas those for flours varied between 71.5 and 74.4 °C. The relatively high gelatinization temperature and the absence of breakdown in the amylograph test evidenced the stable structure of starch when submitted to heat and shear. The mucilagenous material contained 55.36% protein and 43.05% starch, and also an acidic polysaccharide fraction linked to a neutral fraction. Flow curves of 1% mucilage dispersions showed a pseudoplastic behavior with high pH sensitivity. Results demonstrated that yam products have promising applications in the food industry.
Fil: Alves, Rosa M.. Universidade Estadual de Londrina; Brasil
Fil: Grossmann, María Victoria. 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: Zaritzky, Noemi Elisabet. 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. Universidad Nacional de La Plata. Facultad de Ingenierí­a. Departamento de Ingeniería Química; Argentina
Fil: Martino, Miriam Nora. 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. Universidad Nacional de La Plata. Facultad de Ingenierí­a. Departamento de Ingeniería Química; Argentina
Fil: Sierakoski, María Rita. Universidade Federal do Paraná; Brasil
description Aiming to find alternative uses of yam (Dioscorea alata) in the food industry, three products (flour, starch and mucilage) were obtained form yam tubers and characterized. Flours were obtained from peeled fresh tubers, dried at two different temperatures (30 and 55 °C) and then milled. Starch and mucilage were extracted from mashed yam before drying. Products were characterized by their chemical, structural, morphological, rheological and thermal properties. Flours showed differences in pasting, thermal and water absorption properties as a function of drying temperature. Starch contained 30% amylose. The analysis of monosaccharide composition of starch showed traces of mannose, xylose and rhamnose. The onset gelatinization temperature was 74.4 °C for starch, whereas those for flours varied between 71.5 and 74.4 °C. The relatively high gelatinization temperature and the absence of breakdown in the amylograph test evidenced the stable structure of starch when submitted to heat and shear. The mucilagenous material contained 55.36% protein and 43.05% starch, and also an acidic polysaccharide fraction linked to a neutral fraction. Flow curves of 1% mucilage dispersions showed a pseudoplastic behavior with high pH sensitivity. Results demonstrated that yam products have promising applications in the food industry.
publishDate 2002
dc.date.none.fl_str_mv 2002-10
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/11336/119955
Alves, Rosa M.; Grossmann, María Victoria; Ferrero, Cristina; Zaritzky, Noemi Elisabet; Martino, Miriam Nora; et al.; Chemical and Functional Characterization of Products Obtained from Yam Tubers; Wiley VCH Verlag; Starch/starke; 54; 10; 10-2002; 476-481
0038-9056
1521-379X
CONICET Digital
CONICET
url http://hdl.handle.net/11336/119955
identifier_str_mv Alves, Rosa M.; Grossmann, María Victoria; Ferrero, Cristina; Zaritzky, Noemi Elisabet; Martino, Miriam Nora; et al.; Chemical and Functional Characterization of Products Obtained from Yam Tubers; Wiley VCH Verlag; Starch/starke; 54; 10; 10-2002; 476-481
0038-9056
1521-379X
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1002/1521-379X(200210)54:10<476::AID-STAR476>3.0.CO;2-6
info:eu-repo/semantics/altIdentifier/url/https://tinyurl.com/y6mnj4we
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Wiley VCH Verlag
publisher.none.fl_str_mv Wiley VCH Verlag
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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