Effect of hydrothermal processing on the native starches of cassava (Manihot esculenta) and yam (Dioscorea alata)

Nedys  Acevedo-Viloria; Jorge  Figueroa-Flórez; Jairo  Salcedo-Mendoza; Jorge  Hernández-Ruydiaz; Fabian  Ortega-Quintana

Effect of hydrothermal processing on the native starches of cassava (Manihot esculenta) and yam (Dioscorea alata)

Autores

Nedys Acevedo-Viloria

Jorge Figueroa-Flórez

Jairo Salcedo-Mendoza

Jorge Hernández-Ruydiaz

Fabian Ortega-Quintana

Editor

Universidad Nacional de Colombia

Descripción

Currently, there is a need to develop starches with improved properties to enhance their applicability in food matrices. The effect of the hydrothermal treatment (HMT) on the physicochemical, morphological, and structural properties of native cassava and yam starches was evaluated. Native cassava and yam starches were subjected to low moisture (20 - 25%), a high temperature (90 °C), and a processing time of 4 hours. The results showed that HMT significantly decreased in cold water solubility (CWS), in cassava starch while increasing its water absorption capacity (WAC) and degree of crystallinity (DC). In contrast, yam starch displayed the opposite effects. Furthermore, the modification increased amylose content and paste stability. Additionally, microphotography revealed significant changes in granular morphology. In conclusion, hydrothermal treatment of tuber starches is a promising technology for improving the hydrophilic properties and pasting characteristics of cassava and yam starches, supporting the development of clean-label products.