Análisis de las Curvas de Gelatinización de Almidones Nativos de tres Especies de Ñame: Criollo (Dioscorea alata), Espino (Dioscorea rotundata) y Diamante 22

Abstract

ResumenEl objetivo del presente estudio fue analizar las curvas de gelatinización de almidones nativos, extraídos de las especies de ñame Criollo, Espino y Diamante 22. Metodológicamente, se utilizó un reómetro y un analizador rápido de almidón. Se concluye que la temperatura inicial de gelatinización fue mayor para las especies Criollo y Diamante 22. La mayor viscosidad se obtuvo en la especie Espino. Las especies Criollo y Diamante 22 presentaron mayor estabilidad y menor tendencia a la retro-degradación potencializando su uso en alimentos que requieran mantener un gel de consistencia estable a procesos de cocción y en productos que necesiten enfriamiento durante su preparación. Esto sugiere su posible uso en formulaciones de alimentos que requieran el rápido desarrollo de la viscosidad y un gel de consistencia estable. AbstractThe objective of the present study was to analyze the gelatinization curves of native starches extracted from the Criollo, Espino and Diamante 22 yam species. Methodologically, a rheometer and a rapid starch analyzer were used. It was found that the initial gelatinization temperature was higher for the Criollo and Diamante 22 species. The highest viscosity was obtained in the Hawthorn species. Finally, the Criollo and Diamante 22 species presented greater stability and less tendency to retro degradation favoring their use in foods that require to maintain a gel of stable consistency to cooking processes and in products that need cooling during their preparation. This suggests their possible use in food formulations that require fast development of viscosity and a gel of stable consistency.

Biofilms Production from Avocado Waste

“…The gelatinization temperature was 66,67 ºC, being a value close to 65,7 °C [39] and 67,6 [40], which were reported for avocado seed starch. Close values were reported for corn starch 72 °C [41] and lower than banana with 78 °C [42] and yam that was between 80 and 84 °C [43].…”

“…The gelatinization temperature is a property that depends on factors, such as size of the granules, the amylose/amylopectin ratio [44]. Furthermore, the higher the moisture content, the gelatinization temperature increases [43]. This property indicates the temperature at which the native starch can be gelatinized to transform it into a thermoplastic material.…”

Formulation and Thermomechanical Characterization of Functional Hydrogels Based on Gluten Free Matrices Enriched with Antioxidant Compounds

“…The main non-gluten agricultural sources for obtaining natural starches are cereals, roots, tubers and legumes. Starches, considered as one of the most suitable biopolymers, are usually employed in the food industry to make a wide array of pastry products, such as cookies, breads, puddings, cakes and pasta, among others [1]. Potato starch, considered a low-cost source that is easy to obtain and has multiple properties, is used as a gelling agent, stabilizer, emulsifier, thickener and adhesive nowadays, thus contributing to the improvement of the textural properties in food formulations [2].…”

“…During this process, the amylose molecules diffuse into the water and form a gel while the amylopectin loses its crystalline order [3]. It is this order-disorder transition that starch polymers undergo when subjected to heating which impacts the processing, quality and stability of starch-based products [1]. Other gelling agents and stabilizers that could be suitable for gluten intolerance come from algae polysaccharides such as alginates, carrageenates or agars.…”

Yam starch: approach towards agroindustryin the production of biomaterials

“…30 and 84.43 °C(Salgado et al, 2019). Therefore, research conducted bySingh et al (2003), mentions that the most effective way to measure starch gelatinization is through differential scanning calorimetry (DCS), which consists of mixing a portion of starch with purified water in a container that resists temperatures and is closed, heated with programmed temperatures, the initial, maximum and final temperatures are recorded to obtain the enthalpy change.…”