This study evaluated the effect of acid concentration and reaction time in the lintnerization process on the physicochemical, structural and rheological properties of native yam starch (Dioscorea alata cv. Diamante 22). The lintnerization process involves chemical modification with hydrochloric acid to produce starch for the food, paper and textile industries. The acid hydrolysis of yam starch produced low dextrose equivalents (D.E 4.7%) and yields between 83 and 96%, as well. Slight changes to the granule surface, which mainly affected the amorphous part of the granule and reflected in the increased crystallinity, reducing the Water Absorption Capacity (WAC) and swelling (SP). For to the native starch, otherwise, when moderate acid hydrolysis is applied. A yield between 83 and 96%, slight changes on the granular surface (exo-corosión superficial). A reduction was observed in the initial gelatinization temperature from 82.1 to 77.6°C and maximum viscosity (1790 to 1656 MPa.s) when subjected to severe lintnerization treatments. The lintnerization process improved the stability of the starches during heating and decreased their tendency to retrograde, resulting a gel of stable consistency, suitable for the processed food industry.
This study aimed to evaluate yields of obtaining fructose syrups from industrial cassava (Manihot esculenta C) at pilot scale since the varieties cultivated in the Colombian Caribbean have shown their benefits in the generation of different products at laboratory scale. However, to take advantage of the deficit in the domestic supply through industrial production, it is necessary to increase the size gradually, generating the least impact on its productivity. The yields of starches were obtained through mass balance. The kinetic evaluation of the processes of liquefaction and saccharification was made by quantifying the reducing sugars by the DNS technique. The production of fructose syrups was evaluated by the method of GOD/POD, using a completely randomized design with three levels of starch concentration (25, 30, 35% w/v, respectively) and five levels of industrial cassava varieties (Orense, Caiselli, Gines, Verónica, Tai). Wet extraction of the starch reported yields between 7.5 and 15.8% w/w. The highest yields in the enzymatic hydrolysis were obtained with the varieties Corpoica-Tai and Corpoica-Caiselli with Dextrose Equivalents (DE) of 94.97 and 93.41% respectively. In the isomerization stage, the best result was for the 30% w/v Corpoica-Tai variety with 104.56 kg of fructose/ton of fresh cassava, values 10% lower than those reported a laboratory level. The process is technically feasible requiring improvements, especially in the wet extraction stage of starch.
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