Resumo

SALCEDO-MENDOZA, JAIRO; GARCIA-MOGOLLON, CARLOS  e  SALCEDO-HERNANDEZ, DAVID. FUNTIONAL PROPERTIES OF STARCH YAM (Dioscorea alata). Rev.Bio.Agro [online]. 2018, vol.16, n.2, pp.99-107. ISSN 1692-3561.  https://doi.org/10.18684/bsaa.16n2.1170.

Yam is a characteristic product of the Colombian Caribbean coast. Ignorance of the physicochemical properties of yams has restricted the use of the product to fresh consumption and traditional preparations. The food industry is in search of native starches that have certain specific properties of resistance to high temperatures that deteriorate the structure of the starch gel and facilitate the production of resistant starches. The physicochemical properties and rheological behavior of five varieties of yam (D. alata) (9506-027, 9403-001, 9605-047, 9506-021 and 9506-025) obtained from the germplasm bank of the University of Córdoba were studied. (Colombia). The amylose content of the starches studied was between 23,2 and 25,6 w/w. Some varieties presented water retention capacity values above 100%, making it possible to use them in the food industry, aimed at the production of products. All the varieties presented low values of electrical conductivity, lower than 80 μs/cm. The highest viscosities during the heating and cooling process are registered by the varieties 9506-027 and 9403-001, so they would be useful as thickeners for food products. The gelatinization temperatures presented by D. alata starches are generally above 83°C and behaved as non-Newtonian fluids.

Palavras-chave : D. alata; Pseudoplastic; Rheology; Gelatinization; Water holding capacity..

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