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Effect of hydrothermal processing on the native starches of cassava (Manihot esculenta) and yam (Dioscorea alata)
Efecto del proceso hidrotérmico en almidones nativos de yuca (Manihot esculenta) y ñame (Dioscorea alata)
DOI:
https://doi.org/10.15446/rfnam.v78n1.112802Keywords:
Gelatinization, Heat-moisture treatment, Retrogradation, Tubers (en)Gelatinización, Tratamiento calor-humedad, Retrogradación, Tubérculos (es)
Currently, there is a need to develop starches with improved properties to enhance their applicability in food matrices. The effect of the hydrothermal treatment (HMT) on the physicochemical, morphological, and structural properties of native cassava and yam starches was evaluated. Native cassava and yam starches were subjected to low moisture (20 - 25%), a high temperature (90 °C), and a processing time of 4 hours. The results showed that HMT significantly decreased in cold water solubility (CWS), in cassava starch while increasing its water absorption capacity (WAC) and degree of crystallinity (DC). In contrast, yam starch displayed the opposite effects. Furthermore, the modification increased amylose content and paste stability. Additionally, microphotography revealed significant changes in granular morphology. In conclusion, hydrothermal treatment of tuber starches is a promising technology for improving the hydrophilic properties and pasting characteristics of cassava and yam starches, supporting the development of clean-label products.
En la actualidad, surge la necesidad de desarrollar almidones con propiedades mejoradas para aumentar su aplicabilidad en matrices alimentarias. Se evaluó el efecto del tratamiento hidrotérmico (HMT) sobre las propiedades fisicoquímicas, morfológicas y estructurales de los almidones nativos de yuca y ñame. Los almidones nativos de yuca y ñame se sometieron a baja humedad (20 - 25%), alta temperatura (90 °C) y un tiempo de procesamiento de 4 horas. Los resultados mostraron que el HMT disminuía significativamente la solubilidad en agua fría (CWS), al tiempo que aumentaba la capacidad de absorción de agua (WAC) y el grado de cristalinidad (DC) de los almidones de yuca. En cambio, en el ñame se produjo el efecto contrario. Además, la modificación aumentó el contenido de amilosa y la estabilidad de las pastas. Adicionalmente la microfotografía reveló cambios significativos en la morfología granular. En conclusión, el tratamiento hidrotérmico en almidones de tubérculos es una tecnología prometedora para mejorar las propiedades hidrofílicas y las características de empastamiento de los almidones de yuca y ñame, garantizando el desarrollo de productos de etiqueta limpia.
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