Influence of pH and hydrocolloids addition on yam ( Dioscorea alata)starch pastes stability

S. MALI, C. FERRERO, V. REDIGONDA, A. BELEIA, M,V, GROSSMANN, N. E. ZARITZKY

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY

ELSEVIER SCIENCE BV

Lugar: Amsterdam; Año: 2003 vol. 36 p. 475 - 481

0023-6438

Yam tubers (Dioscorea alata) are a non-traditional starch source that could be used as food ingredient. The stability of yam starch pastes (6/100 g suspension) submitted to different pH conditions during gelatinization and the effect of hydrocolloids addition (guar and xanthan gums) on starch syneresis under refrigeration were analyzed. Changes in pH (3, 5, 6) or the addition of gums (0.1–0.5/100 g suspension) did not affect the starch gelatinization temperature nor the gelatinization enthalpy as determined by differential scanning calorimetry. Rheological behavior was characterized by amylograph profiles and oscillatory rheometry. Amylograms showed that yam starch pastes maintained a high viscosity under heat treatment and mechanical stirring in neutral to slightly acidic conditions. Brabender viscosity increased when gums were added; the effect of guar gum on viscosity was more marked than that of xanthan gum. During refrigerated storage exudate production was observed of pastes without gums. Xanthan gum, at a concentration of 0.5/100 g suspension, showed higher effectiveness than guar gum to reduce exudate production during refrigerated storage. The addition of hydrocolloids could allow yam starch to be used in foods requiring low temperatures.