Research Article | OPEN ACCESS
Physicochemical and Structural Characterization of Yam (Dioscorea rotundata) Mucilage
1Lozano Ermides J., 2Andrade Ricardo D. and 3Salcedo Jairo G.
1Master in Agro-Food Sciences, Universidad de Cordoba, Monteria, Colombia
2Department of Food Engineering, University of Cordoba, Monteria, 230007, Colombia
3Department of Agroindustrial Engineering, University of Sucre, Sincelejo, 700001, Colombia
Advance Journal of Food Science and Technology 2018 SPL:126-133
Received: September 14, 2017 | Accepted: December 9, 2017 | Published: July 10, 2018
Abstract
The objective of the present study was to characterize physicochemical and structural mucilage of yam (Dioscorea rotundata). The extraction of the mucilage was done by the continuous bubbling method, whose basis is flotation, then proximal composition, physicochemical properties (pH, acidity, dietary fiber, starch content and color) and structural characteristics (differential scanning calorimetry, Infrared spectroscopy and thermogravimetric analysis). The proximal composition shows that the yam mucilage is a product with high protein content (27.18), minerals (18.94%) and low lipid content (1.06%), it shows physicochemical properties such as pH (6.63), acidity (0.52%) and starch content (3.99%) low average values, a high brightness percentage (L* = 82.37), a high dietary fiber content (9.73%), a glass transition of 118.29°C with a multi-stage decomposition that allows its use up to temperatures below 220°C and has as its characteristic trademark a stretching C = O present in the peptide bond R- CO-N corresponding to the amide group, all these results reflect that the yam mucilage can be used in food matrices with potentialities as a functional ingredient.
Keywords:
Dietary fiber, functional ingredient, glass transition, minerals, protein,
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