Thermal Properties and Dynamic Rheological Characterization of Dioscorea Starch Gels
2024
Otegbayo, Bolanle, Omolara | Tanimola, Abiola, Rebecca | Ricci, Julien | Gibert, Olivier | Bowen University | Amélioration génétique et adaptation des plantes méditerranéennes et tropicales (UMR AGAP) ; Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-Institut Agro Montpellier ; Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Université de Montpellier (UM) | Département Systèmes Biologiques (Cirad-BIOS) ; Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad) | African Women in Agriculture Research and Development (AWARD) for funding the postdoctoral fellowship supported by the Agropolis Foundation,France
International audience
Mostrar más [+] Menos [-]Inglés. Yam (Dioscorea. sp.) is an edible starchy tuber with potential for being a commercial source of starch for industrial purposes, but yam starch is underutilized. The dynamic oscillatory and thermal properties of yam starches from sixteen varieties each of Dioscorea. rotundata, Dioscora. alata, Dioscorea. bulbifera and one variety of Dioscorea. dumetorum from Nigeria were studied to determine their potential for industrial utilization. The storage modulus, loss modulus, damping factor and complex viscosity as a function of frequency (omega) of the dioscorea gels, as well as the onset temperature (T-o), peak gelatinization temperature (T-p), end of gelatinization (T-C), and gelatinization enthalpy of the starches were determined by standard procedures. Results showed that all the dioscorea starches showed a typical elastic behavior with the magnitude of G ' greater than G '' while tan delta < 1 in all varieties. Thus, the starch gels were more elastic than viscous. All the starch gels exhibited shear thinning characteristics and showed frequency (omega) independence characteristics of weak gels. D. rotundata varieties had the lowest triangle H-gel, while D. bulbifera varieties had the highest. The diversity of the visco-elastic and thermal properties of the yam starch gels from different varieties and species can be an advantage in their utilization in both food and non-food industries.
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