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Structural, physicochemical, and pasting properties of native cassava (Manihot esculenta) and yam (Dioscorea alata) starch blends
Propiedades estructurales, fisicoquímicas y de empastamiento de mezclas de almidones nativos de yuca (Manihot esculenta) y ñame (Dioscorea alata)
DOI:
https://doi.org/10.15446/agron.colomb.v41n3.110111Keywords:
tuber starch, crystallinity index, non-additive effect, digestibility (en)almidón de tubérculos, índice de cristalinidad, efecto no aditivo, digestibilidad (es)
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Starch blends are a technological alternative aimed at the development of starchy matrices that exhibit improvements in some physicochemical properties from interactions between their individual components. Native cassava and yam starches were mixed in different proportions and the effect of the blend on the structural, physicochemical, and pasting properties was evaluated. The viscosity behavior as a function of temperature revealed a significant non-additive effect on the pasting parameters of all the blends with respect to the individual native starches. Similarly, non-additive variations were evident in the crystallinity index of some mix ratios (NSB-2: 40.11%). Likewise, the difference in the amylose content of each native starch (20.88-25.66%) possibly exerted an effect on the resulting semicrystalline characteristics of the blends and the gelatinization behavior. Hence, the botanical origin and the proportion of starch blends play an important role in the behavior of the resulting physicochemical properties and in vitro digestibility. Polymeric blends were obtained with a low tendency to retrogradation and lower crystallinity index values compared to their native counterparts and a regulated water absorption capacity, all potentially desirable characteristics in the food industry.
Las mezclas de almidones son una alternativa tecnológica dirigida al desarrollo de matrices amiláceas que presenten mejoras en algunas propiedades fisicoquímicas a partir de interacciones entre sus componentes individuales. Por lo tanto, se mezclaron almidones nativos de yuca y ñame en diferentes proporciones y se evaluó el efecto de la mezcla sobre las propiedades estructurales, fisicoquímicas y de empastamiento. El comportamiento de la viscosidad en función de la temperatura reveló un efecto no aditivo significativo sobre los parámetros de pasta de todas las mezclas con respecto a los almidones nativos individuales. De manera similar, las variaciones no aditivas fueron evidentes en el índice de cristalinidad de algunas proporciones de mezcla (NSB-2: 40.11%). Asimismo, la diferencia en el contenido de amilosa de cada almidón nativo (20.88-25.66%) posiblemente ejerció un efecto sobre las características semicristalinas resultantes de las mezclas y el comportamiento de gelatinización. Por lo tanto, el origen botánico y la proporción de mezcla de almidón juegan un papel importante en el comportamiento de las propiedades fisicoquímicas resultantes y la digestibilidad in vitro. Se obtuvieron mezclas poliméricas con una baja tendencia a la retrogradación y valores de índice de cristalinidad más bajos en comparación con sus homólogos nativos y una capacidad de absorción de agua regulada, todas ellas características potencialmente deseables en la industria alimentaria.
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