Effect of Acetic Acid and Calcium Hydroxide Modifications on the Functional and Rheological Properties of Yam Starch (Dioscorea Esculenta L.)

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dc.creatorAgudelo-Zamudio, Carolina
dc.creatorArgoty-Ortegón , Javier Esteban
dc.creatorTorres-Vargas , Olga Lucía
dc.creatorAlonso-Gómez*, Leonardo
dc.date2023-12-14
dc.date.accessioned2025-10-01T23:53:10Z
dc.descriptionThe functional properties of native starch have limitations in their technological properties. Starch, when modified, can correct these problems and therefore, improve its properties for agro-industrial use. This work aimed to evaluate the effect of acetic acid and calcium hydroxide modifications on the functional and rheological properties of yam starch. The modifications were made by adding the isolated starch to solutions with concentrations of 0.15, 0.20, and 0.30 % w/w calcium hydroxide and 5, 10, and 20 % v/v acetic acid. A portion of the sample was left as a control (unmodified). SEM analyses were performed to determine the morphological effects, and swelling power, water solubility index, and water absorption index were analyzed. The gels of the samples were measured by the storage module (G''), the loss modulus (G''), and the viscosity. The results showed that the modification did not affect the surface of the starch microparticles. There was an increase in swelling power for acid-modified starches and a decrease with alkaline treatments. The water solubility index increased with all treatments. The rate of water absorption only changed with the 10 % acid and 0.30 % hydroxide treatments. The G’ and G'' were higher for native starch than for either modification. Based on the above results, it was concluded that modified starches expand the range of products that can be manufactured from yam.en-US
dc.descriptionLas propiedades funcionales del almidón nativo tienen limitantes en sus propiedades tecnológicas. El almidón, al ser modificado, puede corregir estos problemas y, por lo tanto, mejorar sus propiedades para uso agroindustrial. El objetivo del presente estudio fue evaluar el efecto de las modificaciones con ácido acético e hidróxido de calcio sobre las propiedades funcionales y reológicas del almidón de ñame. Las modificaciones se realizaron agregando al almidón aislado a soluciones con concentraciones de 0.15, 0.20 y 0.30 % p/p de hidróxido de calcio y 5, 10 y 20 % v/v de ácido acético. Una porción de la muestra se dejó como testigo (sin modificar). Para determinar los efectos morfológicos se realizaron análisis de SEM, se analizaron el poder de hinchamiento, el índice de solubilidad en agua y el índice de absorción de agua. A los geles de las muestras se les midió el módulo de almacenamiento (G’), el módulo de pérdida (G’’) y la viscosidad. Con los resultados obtenidos se demostró que la modificación no afectó la superficie de las micropartículas de almidón. Se presentó un aumento en el poder de hinchamiento para los almidones modificados con ácido y una disminución con los tratamientos alcalinos. El índice de solubilidad en agua aumentó con todos los tratamientos. El índice de absorción de agua solamente cambió con los tratamientos 10 % de ácido y 0.30 % de hidróxido. El G’ y G’’ fueron mayores para el almidón nativo que para cualquiera de las modificaciones. De acuerdo con los anteriores resultados se concluyó que los almidones modificados amplían la gama de productos que pueden ser elaborados por los productores de ñame.es-ES
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dc.identifierhttps://revistas.itm.edu.co/index.php/tecnologicas/article/view/2802
dc.identifier10.22430/22565337.2802
dc.identifier.urihttps://hdl.handle.net/20.500.12622/7882
dc.languagespa
dc.publisherInstituto Tecnológico Metropolitano (ITM)es-ES
dc.relationhttps://revistas.itm.edu.co/index.php/tecnologicas/article/view/2802/2989
dc.relationhttps://revistas.itm.edu.co/index.php/tecnologicas/article/view/2802/3097
dc.relationhttps://revistas.itm.edu.co/index.php/tecnologicas/article/view/2802/3098
dc.relationhttps://revistas.itm.edu.co/index.php/tecnologicas/article/view/2802/3138
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dc.rightsDerechos de autor 2023 TecnoLógicases-ES
dc.rightshttps://creativecommons.org/licenses/by-nc-sa/4.0es-ES
dc.sourceTecnoLógicas; Vol. 26 No. 58 (2023); e2802en-US
dc.sourceTecnoLógicas; Vol. 26 Núm. 58 (2023); e2802es-ES
dc.source2256-5337
dc.source0123-7799
dc.subjectAgricultura y ciencias biológicases-ES
dc.subjectagroindustriaes-ES
dc.subjectanálisis de alimentoses-ES
dc.subjectbioquímicaes-ES
dc.subjectñamees-ES
dc.subjectAgriculture and biological sciencesen-US
dc.subjectagroindustryen-US
dc.subjectfood analysisen-US
dc.subjectbiochemistryen-US
dc.subjectyamen-US
dc.titleEffect of Acetic Acid and Calcium Hydroxide Modifications on the Functional and Rheological Properties of Yam Starch (Dioscorea Esculenta L.)en-US
dc.titleEfecto de las modificaciones con ácido acético e hidróxido de calcio sobre las propiedades funcionales y reológicas del almidón de ñame (Dioscorea esculenta l.)es-ES
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion
dc.typeResearch Papersen-US
dc.typeArtículos de investigaciónes-ES

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