No abstract

No abstract

autor a quien debe ser dirigida la correspondencia ResumenSe estudiaron las propiedades fisicoquímicas y la morfología y los viscoamilogramas de cuatro almidones nativos de ñame, tres de yuca y uno de papa, Previo a las determinaciones, las muestras fueron secadas hasta peso constante. El contenido de cenizas y amilosa, la temperatura de gelatinización y la viscosidad fue inferior en yuca; la grasa mostró diferencias entre yuca y papa; el índice de absorción de agua en ñame, papa y yuca, mostró diferencias significativas. En el índice de solubilidad en agua no se apreciaron diferencias significativas entre ñame y papa. La facilidad de cocción fue similar en ñame y papa; el incremento en la viscosidad de la pasta fue mayor en ñame y papa. Igualmente, se observaron diferencias en la forma y tamaño del gránulo. Estos cambios en las propiedades, la viscosidad y la morfología, pueden influir en la fabricación y producción de productos alimentarios y no alimentarios derivados de estos almidones. AbstractThe physicochemical properties, morphology and the viscoamilogrames of yam, potato and cassava native starches were studied. Previous the determinations, the samples were dried up to constant weight. Ash and amylose content, gelatinization temperature and viscosity were lower in cassava; fat showed differences between cassava and potato; water absorption index in yam, potato and cassava showed significant differences. Cooking facility was similar in yam and potato; the increase in paste viscosity was greater in yam and potato. Also, it was observed differences in shape and size granule. These changes in properties, viscosity and morphology can influence the manufacture of food and non-food products derived from these starches.

No abstract

A simple method for determining the presence of cadmium (Cd) in thermoformed and biodegradable flexible films and flour and starch samples from cassava, using graphite furnace-atomic absorption spectrometry (GF-AAS), is proposed. The biopolymers used in contact with foods can contain Cd due to contamination from the origin of the material used to make them. The nitric: perchloric acid digestion with reflux was optimized, and the statistical quality parameters were standardized. The GF-AAS instrumental conditions and the graphite furnace heating program were adjusted through pyrolysis and atomization curves, and the optimal temperatures were 530 and 1750°C, respectively. In addition, under optimal conditions, the working range was from 0.1 µg/L to 1.0 µg/L, with limits of detection and quantification of 0.02 and 0.07 µg/L, respectively. The precision was evaluated using intermediate precision and repeatability of the method, which showed standard deviations of 1.6–4.8% and 2.1–4.8%, respectively. The percentage of recovery of Cd ranged from 96.2% to 97.3%. The results obtained support the suitability of the method for determining the presence of Cd in these samples. Cd concentrations in flexible films and starch were below the quantification limit. The other samples (thermoformed and flours) contained less than 1 mg/kg (maximum level set by the NTC 4096), indicating that these polymers meet this standard and therefore can be used for food containers and packaging for fresh fruits and vegetables.