Physicochemical, structural, and rheological properties of Colombian hawthorn yam (Dioscorea rotundata) flour: a product for food sovereignty

Abstract

Colombian hawthorn yam is a well-known edible food and pharmaceutical industry of interest for its components. This study aimed to obtain Colombian Hawthorn yam flour (CHYF) and characterize its proximal composition, physicochemical, and rheological properties. The identification of chemical composition by proximal and FTIR analysis; also, steady shear test, stress test, frequency sweep, temperature sweep and pasting properties analysis were done. CHYF has a high carbohydrate content (80.47 ± 1.14%) and different functional groups (C = O, COO, N–H and O-H). Flour particles (27µm to 43µm) have spherical-oval morphology with a smooth surface; also, the sample resent a non-Newtonian fluid type shear-thinning adjusted to the Power Law model (R2 > 0.99); and a typical strong gel material when storage modulus G' was higher than loss modulus G''. CHYF shows the highest paste temperature at 81.6 ° C with a PV of 750 cP. Then, it is a potential source of natural ingredients with technological properties for the food industry and the food sovereignty of many countries in the world.