Physicochemical, structural, and rheological properties of Colombian hawthorn yam (Dioscorea rotundata) flour: a product for food sovereignty

doi:10.21203/rs.3.rs-1891411/v1

Download PDF

Research Article

Physicochemical, structural, and rheological properties of Colombian hawthorn yam (Dioscorea rotundata) flour: a product for food sovereignty

https://doi.org/10.21203/rs.3.rs-1891411/v1

This work is licensed under a CC BY 4.0 License

Version 1

posted

You are reading this latest preprint version

Colombian hawthorn yam is a well-known edible food and pharmaceutical industry of interest for its components. This study aimed to obtain Colombian Hawthorn yam flour (CHYF) and characterize its proximal composition, physicochemical, and rheological properties. The identification of chemical composition by proximal and FTIR analysis; also, steady shear test, stress test, frequency sweep, temperature sweep and pasting properties analysis were done. CHYF has a high carbohydrate content (80.47 ± 1.14%) and different functional groups (C = O, COO^, N–H and O-H). Flour particles (27µm to 43µm) have spherical-oval morphology with a smooth surface; also, the sample resent a non-Newtonian fluid type shear-thinning adjusted to the Power Law model (R² > 0.99); and a typical strong gel material when storage modulus G' was higher than loss modulus G''. CHYF shows the highest paste temperature at 81.6 ° C with a PV of 750 cP. Then, it is a potential source of natural ingredients with technological properties for the food industry and the food sovereignty of many countries in the world.

Colombian Hawthorn Yam Flour

proximal composition

viscous flow

viscoelastic

pasting properties

Yams are root crops from Africa and Asia that belong to the Dioscorea family, which contains 600 species, and it´s considered a traditional Indigenous crop [1], and possesses important economically species such as Dioscorea oppositifolia Thunb, Dioscorea rotundata Poir, Dioscorea dumetorum, Dioscorea esculenta, Dioscorea bulbifera, Dioscorea, cayenensis and Lamk Dioscorea alata [2], but only 12 species are edible [3] which are usually consumed in different forms resulting from any of the processes of fermentation, drying, boiling, roasting, milling, steaming, frying, and pounding [4].

The tubers of yam present diverse compositions which contribute to its functions. Yams are one of the main stable foods in tropical countries [5, 6], and have considerable nutritional properties such as antioxidants, antidiarrheal, immune regulation, and anti-inflammatory abilities [7], becoming popular use in the diet due to their healthy function. The yam consists mainly of starch, sugars, protein, fibers [8], polysaccharides, polyphenols, flavonoids, and other ingredients [9].

Moreover, fresh yam has a high moisture content with values between 50 and 80%, making it susceptible to deterioration and difficult to preserve. Therefore, the main product obtained from yam is the flour obtained by a dry and milled process assembling a food product for consumption that can be stored for several weeks; however, yam flour, in its native form, has limited use in the food production industry. Traditionally, the process of fresh tuber transformation consists of the development of flour by peeling, slicing, blanching, and sun drying [10], therefore there is an urgent demand to modify the yam flour to improve its high perishability.

These flours are used in food systems as ingredients or processing aids. The flour can be consumed as a food ingredient in various forms, i.e. to develop instant pounded yam [5, 11]. Then knowledge of physical and rheological properties is needed since these are frequently incorporated in the preparation of a wide range of tropical foods and for the design, development, sensory evaluation, and evaluation of the shelf-life stability estimation of the food product [12]; however, rheological studies of Colombian hawthorn yam flour - CHYF are limited, so this investigation can increase its potential applications in the food industry. Therefore, the objective of this study was the obtention of CHYF and then the physicochemical, structural, and rheological properties of the samples were investigated.

2.1. Materials

The size of the Colombian Hawthorn yam tubers (2–4 kg) was cultivated in the Department of Bolivar - Municipality, Carmen de Bolivar, Colombia, as shown in Fig. 1. Acetic acid, sodium hydroxide and phenolphthalein were obtained from Sigma–Aldrich (St. Louis, MO, USA). Hexane and ethanol were purchased from Panreac (Barcelona, Spain).

2.2. Formulation of yam flour.

Colombian Hawthorn yam tubers were cleaned to remove solid particles; after that were washed, peel off, and sliced manually to a thickness of 10 mm with a manual stainless-steel knife. Thin slices were air-dried in a crossflow at 50 ° C for 24 h and pulverized using an IKA MF 10.2 (Germany). The obtained flour was packaged separately in transparent polypropylene bags, sealed, and stored at 5°C.

2.3. Determination of Proximal Composition

Moisture, ash, protein, total fat, and carbohydrate of CHYF were obtained following the methods described in the Official Methods of Analysis – AOAC [13].

2.4. Fourier Transform-Infrared Spectroscopy (FTIR – ATR) Analysis

The characterization of flours was carried out by means of Fourier transform infrared spectroscopy, Spectrum 400 model apparatus (Perkin Elmer). Operate in ATR mode to obtain the Fourier transform infrared (FTIR). A small sample was placed onto the ATR proved and measured as they were. Spectra were obtained for a wavelength range of 500–4000 cm^− 1 at a resolution of 4 cm^− 1, in transmission mode.

2.5. Morphology analysis

The morphology of CHYF was studied by scanning electron microscopy (SEM) with an energy-dispersive X-ray spectrometer (SEM-FOT) EM-30AXⁿ, (Coxem, Daejeron, Korea).

2.6. Rheological properties

Rheological characterization was done in CHYF at 10%wt. in water employing a Rheometer Haake Mars 60, (Thermo-Scientific, Germany) using a Peltier system and equipped with a cone plate geometry (1°; 35 mm diameter and 0.053 mm GAP). To have the same recent past thermal and mechanical history, the temperature was fixed, and each sample was equilibrated at 600 seconds prior to the rheological test.

- Steady shear test: Viscous flow curves were performed from 10^− 3 at 10³ s^-1 at 25 ºC.

- Stress test: A stress sweep from 10^− 3 to 10³ Pa at 1 Hz, was carried out in order to determine the linear viscoelastic regime (LVR).

- Frequency sweep: The frequency sweep test was performed from 10^− 2 to 10² rad·s¹ at 25 ° C in the linear viscoelastic range.

- Temperature sweep: Thermo-viscoelasticity properties were investigated at a ramp temperature of 20 to 80°C, at a heating rate of 5°C/min and at a constant frequency in the linear viscoelastic range.

- Pasting properties: The sample was heated from 25 to 95°C with a holding time of 2 min followed by cooling to 25°C. The heating and cooling rate was at a constant rate of 5°C/min.

2.7. Statistical analysis

Significative treatments were determined using one-way analysis of variance ANOVA with Honestly Significant Difference (Tukey's HSD) grouping at a 95% confidence level using Statgraphics Centurion XVI. All analyzes were done per triplicate.

3.1. Proximate composition of CHYF

The proximate composition of CHYF is reported in Table 1. The flour has a high percentage of carbohydrates (80.47 ± 1.14%), followed by the protein content (8.76 ± 0.58%), ash (3.56 ± 0.52%) and the lowest fat content (0.39 ± 0.06%) indicating that the physicochemical and material properties of the flours vary considerably among the four species [14–16]. The moisture content of CHYF was lower than 7%, improving the storage conditions and preventing spoilage [17, 18] and longer shelf stability; the high-moisture products (> 12%) usually have shorter shelf stability compared to lower moisture products (< 12%) [19].

Table 1

Proximal composition of CHYF.
Dioscorea sp flours	Moisture %	Ash %	CHO %	Fat %	Protein %	Ref.
Colombian Hawthorn yam flour - CHYF	4.82 ± 1.13	3.56 ± 0.52	80.47 ± 1.14	0.39 ± 0.06	8.76 ± 0.58	**
White yam flour	7.42	2.25	73.41	0.19	6.96	[14]
Purple yam flour	10.60	2.35	79.40	0.28	6.57	[14]
Bitter yam (Dioscorea dumetorum) flour, white variety	8.18	5.39	78.15	0.64	5.67	[15]
Bitter yam (Dioscorea dumetorum) flour yellow variety	7.94	5.07	77.74	0.74	6.18	[15]
Chinese Yam (Dioscorea opposita Thunb.) Flour. Tai Nung No.2	5.39	4.30	83.02	0.30	11.1	[16]
Chinese Yam (Dioscorea opposita Thunb.) Flour, Ta Shan	4.73	4.92	82.1	0.30	10.2	[16]
Chinese Yam (Dioscorea opposita Thunb.) Flour, Ming-Chien	4.32	4.68	82.2	0.29	11.30	[16]
Chinese yam flours from expansion stage	n.d.	1.77	n.d.	1.52	10.88	[58]
Chinese yam flours from dormant stage	n.d.	1.13	n.d.	3.23	9.12	[58]
**Data determined by authors
n.d.: non-determinate, this may be attributed to the decreased water loss during the drying process

These proximal compositions of CHYF reveal that it could be used in food formulations as a source of carbohydrates; thus, it can be used as an alternative staple food to provide daily energy needs. Then, yams have been considered rich in resistant starch content and gluten-free, being a promising food source for people to reduce the risk of obesity, diabetes, wheat allergy, and the incidence of celiac diseases [20]. Also, the consumption of diets containing glucose and fructose is higher than the consumption of other diets [21, 22].

The protein content was moderate, higher than white, purple [14] and bitter yam [15] Chinese yam [16] were an alternative to improve the techno-functional properties. Then, the yam present relative low ash values improving the protein digestibility [22]. Moreover, accessing these nutrients are an advantage for food sovereignty; considering the dietary seasonality is foundational to Native foodways and the historical trade relationships for food products development associate the right of peoples to healthy and culturally appropriate food produced with Colombian Hawthorn yam through ecologically sound and sustainable methods.

To evaluate the functional groups of CHYF, the analysis by Fourier Transform Infrared Spectroscopy (FTIR) was done, providing unique insights into protein conformation changes [23–25]. Then, the FTIR spectra of CHYF are shown in Fig. 2. The peaks 1335–1320 are a CH deformation from ring vibration associated with cellulose and polysaccharides, peaks between 1630–1600 are COO⁻ asymmetric stretching, peak COO − asymmetric stretching are CH₂ bending mode, 1650–1580 are N–H bending vibration of primary amines, peaks between 1700–1600 corresponds to amide I absorption (predominantly the C = O stretching), between 1741 to 1740 correspond to C = O stretching of alkyl ester, C = O stretching of triglycerides [26–29] and at 3600 to 3200 cm^− 1 are smaller in the CHYF spectra, corresponding to O–H stretching attributed to moisture [30]. Then, the low infrared spectroscopy suggests relatively open-structured and highly hydrated macromolecules.

3.2. Morphology

Figure 2 shows SEM images at different scales (200x, 500x, 1000x, and 2000x) of CHYF. The micrographs displayed flour particles have spherical/oval, smooth surfaces and some particles present flat faces defined with an oval morphology (Fig. 3). Larger clusters (like film on the particles) are visible as cellular material (Figs. 3a, 3b, and 3c), associated with the starch and protein content in flour. Möller et al. [31]reported similar results for the grinding of yellow pea and recognized the small round particles adhering to the surface of the starch granules as protein bodies, and Zhu et al.,[32] associated this cluster with the starch and fiber content in mung bean flour.

Furthermore, the particle size of CHYF was analyzed (Fig. 3d); the deviation is in the range from 27µm to 43µm (< 10%). Obtained results were lower than those reported for freeze-dried potato flour (56.51 to 307.53 µm) [33], roasted Highland Barley Flour (< 150 µm) [34], and amaranth flour (380 µm) [35]. The structure and morphological characteristics of the flour granules are then affected by the origin, agronomy, and processing conditions of yams prominently due to the distinct characteristics and potential applications.

3.3. Rheological properties

The rheological properties of CHYF were evaluated in a steady and oscillatory state. Figure 4 presents the viscous flow behavior of flour, which shows a decrease in viscosity with the increase of shear rate, demonstrating a possible drop, the typical behavior of non-Newtonian fluids-type shear thinning [36]. The structural collapse of the molecules as a result of the hydrodynamic effect of the forces generated would explain this behavior. Then, the Power-law model (Eq. 1) allows one to describe many fluids containing soluble solids with high molecular weight [37]:

\(\eta =\text{k}·{\dot{\gamma }}^{\text{n}-1}\)

(1)

where k is the consistency index and n is the flow index.

Then, the flow curves of CHYF could be adequately described by the Power law model due to the high determination coefficient (R² > 0.99), presenting a consistency index of 518.52 \(\pm\) 31.79 and the flow index of 0.04 \(\pm\) 0.01. Then the flow behavior index of the suspensions was lower than 1 at all applied pressures, and this corrected for shear-thinning flow behavior.

Viscoelastic properties

The viscoelastic behavior of CHYF was analyzed in the linear viscoelasticity region (1 Pa). The evaluation of Storage modulus (\({G}^{\text{'}}\)) was higher than loss modulus (\({G}^{\text{'}\text{'}}\)) and Loss Tangent (Tan(δ)) was done (Fig. 5). \({G}^{\text{'}}\) were higher than loss modulus \({G}^{\text{'}\text{'}}\) with no signs of crossover in the frequency range studied exhibiting a solid-liquid behavior, similar results were obtained for flours and starch [38, 39]

Figure 5b presents the behavior of the loss tangent (Tan(δ)) concerning frequency. CHYF present Tan(δ) lower than 0.5 indicate the relative contribution of the elastic and viscous components of flours [40]; these values are comparable with data reported by Kong et al.,[41] for starch and flour of rice, Lu et al.,[42] for composite starch gel and Tangsrianugul et al.,[43] for flour and starch from Thai pigmented rice cultivars.

The effect of temperature on \({G}^{\text{'}}\) and \({G}^{\text{'}\text{'}}\) CHYF are shown in Fig. 5c exposing the phase transitions and elasticity and allowing the selection of appropriate temperature ranges for the employee of flour for the development of food products. The flour presents a predominant solid-like behavior where \({G}^{\text{'}}\) was higher than \({G}^{\text{'}\text{'}}\) in the range of temperature studied. The viscoelastic behavior of neither did change upon heating, nevertheless, increased from 50 ºC, preserving their solid-like properties. A gel point was not observed because high temperatures reduce the intermolecular hydrogen bonding interactions, removing energized water molecules surrounding the CHYF chains.

3.4. Pasting properties

The pasting properties are important to determine the use as of ingredients a thickener and binder in the food industry [44], and could affect the quality and end-use of CHYF. The viscosity of the gel formed is a major aspect of the decision on the use of flour in various applications. The pasting properties of CHYF at 10%w/w are shown in Fig. 6 and Table 2, including peak viscosity (PV), trough viscosity (TV), breakdown viscosity (BV), setback viscosity (SB), final viscosity (FV), pasting temperature (PT) and time peak (TP). PT measures the temperature when the viscosity starts to rise and at the beginning of gelatinization; the PV indicates the maximum swelling of the flour granule prior to disintegration; the BV indicates the difference between the maximum and minimum viscosities at constant temperature (95 ºC) reflecting the stability of flour; the FV reflects the cold paste viscosities, and the SB is indicative of the retrogradation tendency [45].

Table 2

Pasting parameter of CHYF.
Dioscorea sp flours	PV cP	TV cP	BV cP	SB cP	FV cP	PT ºC	TP Min	Ref.
Colombian Hawthorn yam Flour - CHYF	750	620	130	330	950	81.6	30.93	**
Bitter White yam	1781.04	1355.56	384.50	902.40	2263.51	87.36	5.09	[15]
Bitter Yellow yam	1322.02	1058.23	264.40	596.50	1624.10	87.30	5.08	[15]
Chinese yam flours from expansion stage	3193	1560	1633	401	1961	88,10	3.93	[58]
Chinese yam flours from dormant stage	5135	2989	2146	1460	4449	94.49	4.40	[58]
PV: Peak viscosity; TV: Trough viscosity; BV: Breakdown viscosity; SV: Setback viscosity; FV: Final viscosity; PT: Pasting temperature; TP: Time peak
**Data determined by authors

Among Colombian Hawthorn yam flours showed a high PT value of 81.6°C, associated with the presence of components, i.e., oligosaccharides, proteins, and cellulose. Other flours obtained similar results, such as yellow pea (79.3 ºC)[46], bean (80.7–84.1 ºC)[47], and kidney bean (89.4–94.9 ºC) [48], then small flour granules have been found to exhibit greater resistance to rupture and loss of molecular order [49]. The peak temperature in the pasting temperature records the highest temperature corresponding to the peak viscosity [50]; in the case of hawthorn yam flours, the PV value is 0.75 Pa·s. The values obtained were similar to the values for bean flour (0.05–1.38 Pa·s)[47] but lower than yellow pea 1.54 Pa·s, fava bean 1.15 Pa·s, pea 1.54 Pa·s[51–53] BV was 0.13 Pa·s, measuring the difference between PV and the intermediate hot paste recorded during the holding stag; and it is related to gel stability, then lower values suggest that the four is more stable during cooking [54]. SB shows how the viscosity of the flour suspension paste (0.62 Pa·s,) recovered during the cooling period and is calculated by the difference between FV and TV. The SB value is commonly used to reflect the retrogradation [55]; hawthorn yam flours present an SV of 0.33 Pa·s. associated with the development of strong or weak gels in the heating-cooling process; the highest SB resulted in the development of strong rigid gels. An increase in the FV of the flour indicates its resistivity to shearing, resulting in a rigid gel, which might be attributed to the presence of proteins and soluble sugars [56, 57]; then the final viscosity of CHYF was 0.95 Pa·s.

Pasting properties of CHYF present similar values to bitter white and yellow yam [15] and Chinese yam flour [58]. Then, the pasting parameters of the flours were attributed to the chemical composition and particle size that finely tuned the gel structure after the heating and cooling process.

Colombian Hawthorn yam is a potential source of food ingredients with rheological properties of interest for the development of food products. The obtention of flour from Colombian hawthorn yam is an alternative to preserve the chemical composition of the root and its technological properties, as well as an important nutritional source for the food sovereignty of many countries where this tuber is grown. Flour presents a high percentage of carbohydrate and moderate by-protein content, taking into account the Disoscorea sp. Moreover, the chemical composition is associated with the content of polysaccharides and cellulose. SEM images displayed flour particles with a range from 27µm to 43µm and spherical/oval morphology and a smooth surface with larger clusters as a cellular material associated with the starch and protein content in flour. Furthermore, Colombian Hawthorn yam flour, at 10% wt in water, presented a non-Newtonian flow behavior type shear thinning with a high coefficient of correlation (R² > 0.99). Their viscoelastic properties evidence the structure of strong gel (\({G}^{\text{'}}\) > \({G}^{\text{'}\text{'}}\)) when the pasting properties show the beginning of gelatinization at 81.6 ºC. In conclusion, Colombian Hawthorn yam flour presents considerable composition and appropriate rheological properties suitable for applications in the food industry as a thickening or gelling agent in aqueous solutions. As well as an important nutritional source for the food sovereignty of many countries where this tuber is grown.

Authors Contributions: Conceptualization, J.P-M., S.E.Q., and L.A.G.Z.; methodology, J.P-M., and L.A.G.Z.; software, J.P-M., S.E.Q. and L.A.G.Z.; validation, S.E.Q., and L.A.G.Z.; formal analysis, J.P-M., S.E.Q. and L.A.G.Z.; investigation, J.P-M., S.E.Q., and L.A.G.Z.; writing—original draft preparation, J.P-M.; writing—review and editing, S.E.Q. and L.A.G.Z.; supervision, S.E.Q. and L.A.G.Z.; project administration, L.A.G.Z.; funding acquisition, L.A.G.Z. All authors have read and agreed to the published version of the manuscript.

Funding The research was funded by Projects 142-2019 sponsored by the Universidad de Cartagena and Project No. 368-2019, code 110780864755 sponsored by MinCiencias (Colombia). The authors are grateful for their financial support.

Data Availability The datasets generated during and/or analyzed during the current study are available from the corresponding author on reasonable request.

Declarations

Conflict of interest, the authors declare no competing interests.

Authors information

- Somaris Elena Quintana Martínez (S.E.Q.), https://orcid.org/0000-0003-4716-0354 , [email protected]

- Jaime Perez Mendoza (J.P-M.), [email protected]

- Luis Alberto García Zapateiro (L.A.G.Z.), https://orcid.org/0000-0003-4084-4948 , [email protected]

Chaïr, H.; Sardos, J.; Supply, A.; Mournet, P.; Malapa, R.; Lebot, V. Plastid Phylogenetics of Oceania Yams (Dioscorea Spp., Dioscoreaceae) Reveals Natural Interspecific Hybridization of the Greater Yam (D. Alata). Botanical Journal of the Linnean Society 2016, 180, 319–333, doi:10.1111/BOJ.12374.
Coursey, D.G. Yams-Dioscorea Spp. (Dioscoreaceas). In: Simmnonds, N. Y. Evolution of Crop Plants, New York : Ed. Longmans. 1980.
Vidal Tovar, C.R. El Ñame Espino (Dioscorea Rotundata Poir.): Una Opción En La Producción de Jarabes Edulcorantes Intermedios Para La Industria Alimentaria. Revista de Investigación Agraria y Ambiental 2010, 1, 19, doi:10.22490/21456453.896.
Odeku, O.A. Potentials of Tropical Starches as Pharmaceutical Excipients: A Review. Starch - Stärke 2013, 65, 89–106, doi:10.1002/STAR.201200076.
Akanbi, C.T.; Gureje, P.O.; Adeyemi, I.A. Effect of Heat-Moisture Pre-Treatment on Physical Characteristics of Dehydrated Yam. Journal of Food Engineering 1996, 28, 45–54, doi:10.1016/0260-8774(95)00027-5.
Omonigho, S.E.; Ikenebomeh, M.J. Effect of Temperature Treatment on the Chemical Composition of Pounded White Yam during Storage. Food Chemistry 2000, 71, 215–220, doi:10.1016/S0308-8146(00)00158-8.
Chiu, C.S.; Deng, J.S.; Chang, H.Y.; Chen, Y.C.; Lee, M.M.; Hou, W.C.; Lee, C.Y.; Huang, S.S.; Huang, G.J. Antioxidant and Anti-Inflammatory Properties of Taiwanese Yam (Dioscorea Japonica Thunb. Var. Pseudojaponica (Hayata) Yamam.) and Its Reference Compounds. Food Chemistry 2013, 141, 1087–1096, doi:10.1016/J.FOODCHEM.2013.04.031.
Opara, L.U. CIGR Handbook of Agricultural Engineering, Volume IV Agro Processing Engineering, Chapter 2 Root Crops, Part 2.5 Yam Storage. 1999, 182–214, doi:10.13031/2013.36394.
Chen, X.; Lu, J.; Li, X.; Wang, Y.; Miao, J.; Mao, X.; Zhao, C.; Gao, W. Effect of Blanching and Drying Temperatures on Starch-Related Physicochemical Properties, Bioactive Components and Antioxidant Activities of Yam Flours. LWT - Food Science and Technology 2017, 82, 303–310, doi:10.1016/J.LWT.2017.04.058.
Akissoe, H.N.; Hounhouigan, D.; Bricas, N.; Vernier, P.; Nago, C.M.; Olorunda, O.A. Physical, Chemical and Sensory Evaluation of Dried Yam (Dioscorea Rotundata) Tubers, Flour and ‘Amala’ a Flour Derived Product. Tropical Science, 2001, 41, 151-155. Tropical Science 2001, 41, 151–155.
Degras, L. The Yam: A Tropical Root Crop. 1993, xv + 408 pp.
Abu-Jdayil, B.; Shaker, R.R.; Jumah, R.Y. International Journal of Food Properties RHEOLOGICAL BEHAVIOR OF CONCENTRATED YOGURT (LABNEH). INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2000, 3, 207–216, doi:10.1080/10942910009524628.
AOAC Association of Official Analytical Chemist; 1998;
Yalindua, A.; Manampiring, N.; Waworuntu, F.; Yalindua, F.Y. Physico-Chemical Exploration of Yam Flour (Dioscorea Alata L.) as a Raw Material for Processed Cookies. JPhCS 2021, 1968, 012004, doi:10.1088/1742-6596/1968/1/012004.
Oyeyinka, S.A.; Adeleke, O.F.; Dauda, A.O.; Abiodun, O.A.; Kayode, R.M.O.; Adejuyitan, J.A. Flour Composition and Physicochemical Properties of White and Yellow Bitter Yam (Dioscorea Dumetorum) Starches. Industrial Crops and Products 2018, 120, 135–139, doi:10.1016/J.INDCROP.2018.04.061.
Hsu, C.L.; Chen, W.; Weng, Y.M.; Tseng, C.Y. Chemical Composition, Physical Properties, and Antioxidant Activities of Yam Flours as Affected by Different Drying Methods. Food Chemistry 2003, 83, 85–92, doi:10.1016/S0308-8146(03)00053-0.
Odeku, O.A.; Picker-Freyer, K.M. Analysis of the Material and Tablet Formation Properties of Four Dioscorea Starches. Starch - Stärke 2007, 59, 430–444, doi:10.1002/STAR.200700619.
Ihekoronye, A.I.; Ngoddy, P.O. Integrated Food Science and Technology for the Tropics; Macmillan, 2013; ISBN 0333388836.
Adegunwa, M.O.; Adelekan, E.O.; Adebowale, A.A.; Bakare, H.A.; Alamu, E.O. Evaluation of Nutritional and Functional Properties of Plantain (Musa Paradisiaca L.) and Tigernut (Cyperus Esculentus L.) Flour Blends for Food Formulations. http://www.editorialmanager.com/cogentchem 2017, 3, 1383707, doi:10.1080/23312009.2017.1383707.
Kumoro, A.C.; Widiyanti, M.; Ratnawati, R.; Retnowati, D.S. Nutritional and Functional Properties Changes during Facultative Submerged Fermentation of Gadung (Dioscorea Hispida Dennst) Tuber Flour Using Lactobacillus Plantarum. Heliyon 2020, 6, e03631, doi:10.1016/J.HELIYON.2020.E03631.
Fraenkel, G.; Blewett, M. Linoleic Acid, Vitamin E and Other Fat-Soluble Substances in the Nutrition of Certain Insects, Ephestia Kuehniella, E. Elutella, E. Cautella and Plodia Interpunctella (Lep.). J Exp Biol 1946, 22, 172–190, doi:10.1242/JEB.22.3-4.172.
Shirley, R.B.; Parsons, C.M. Effect of Ash Content on Protein Quality of Meat and Bone Meal. Poult Sci 2001, 80, 626–632, doi:10.1093/PS/80.5.626.
Subirade, M.; Kelly, I.; Guéguen, J.; Pézolet, M. Molecular Basis of Film Formation from a Soybean Protein: Comparison between the Conformation of Glycinin in Aqueous Solution and in Films. Int J Biol Macromol 1998, 23, 241–249, doi:10.1016/S0141-8130(98)00052-X.
Mangavel, C.; Barbot, J.; Popineau, Y.; Guéguen, J. Evolution of Wheat Gliadins Conformation during Film Formation: A Fourier Transform Infrared Study. Journal of Agricultural and Food Chemistry 2001, 49, 867–872, doi:10.1021/JF0009899.
Guerrero, P.; Kerry, J.P.; de La Caba, K. FTIR Characterization of Protein–Polysaccharide Interactions in Extruded Blends. Carbohydrate Polymers 2014, 111, 598–605, doi:10.1016/J.CARBPOL.2014.05.005.
Černá, M.; Barros, A.S.; Nunes, A.; Rocha, S.M.; Delgadillo, I.; Čopíková, J.; Coimbra, M.A. Use of FT-IR Spectroscopy as a Tool for the Analysis of Polysaccharide Food Additives. Carbohydrate Polymers 2003, 51, 383–389, doi:10.1016/S0144-8617(02)00259-X.
Yang, H.; Irudayaraj, J. Comparison of Near-Infrared, Fourier Transform-Infrared, and Fourier Transform-Raman Methods for Determining Olive Pomace Oil Adulteration in Extra Virgin Olive Oil. Journal of the American Oil Chemists’ Society 2001 78:9 2001, 78, 889–895, doi:10.1007/S11746-001-0360-6.
Kong, J.; Yu, S. Fourier Transform Infrared Spectroscopic Analysis of Protein Secondary Structures. Acta Biochim Biophys Sin (Shanghai) 2007, 39, 549–559, doi:10.1111/J.1745-7270.2007.00320.X.
López-Díez, E.C.; Bianchi, G.; Goodacre, R. Rapid Quantitative Assessment of the Adulteration of Virgin Olive Oils with Hazelnut Oils Using Raman Spectroscopy and Chemometrics. J Agric Food Chem 2003, 51, 6145–6150, doi:10.1021/JF034493D.
Barbosa, L.C.A. Infrared Spectroscopy: In the Characterization of Organic Compounds. Minas Gerais 2007, 189.
Möller, A.C.; van der Padt, A.; van der Goot, A.J. From Raw Material to Mildly Refined Ingredient – Linking Structure to Composition to Understand Fractionation Processes. Journal of Food Engineering 2021, 291, 110321, doi:10.1016/J.JFOODENG.2020.110321.
Zhu, H.G.; Wang, Y.; Cheng, Y.Q.; Li, Z.G.; Tong, L.T. Optimization of the Powder State to Enhance the Enrichment of Functional Mung Bean Protein Concentrates Obtained by Dry Separation. Powder Technology 2020, 373, 681–688, doi:10.1016/J.POWTEC.2020.07.023.
Buzera, A.; Gikundi, E.; Orina, I.; Sila, D. Effect of Pretreatments and Drying Methods on Physical and Microstructural Properties of Potato Flour. Foods 2022, Vol. 11, Page 507 2022, 11, 507, doi:10.3390/FOODS11040507.
Zhao, Z.; Ming, J.; Zhao, G.; Lei, L. Color, Starch Digestibility, and In Vitro Fermentation of Roasted Highland Barley Flour with Different Fractions. Foods 2022, Vol. 11, Page 287 2022, 11, 287, doi:10.3390/FOODS11030287.
Coţovanu, I.; Mironeasa, S. Features of Bread Made from Different Amaranth Flour Fractions Partially Substituting Wheat Flour. Applied Sciences 2022, Vol. 12, Page 897 2022, 12, 897, doi:10.3390/APP12020897.
Macosko, C.W. Rheology: Principles, Measurements, and Applications; 1994; ISBN 978-0-471-18575-8.
Aprianita, A.; Vasiljevic, T.; Bannikova, A.; Kasapis, S. Physicochemical Properties of Flours and Starches Derived from Traditional Indonesian Tubers and Roots. J Food Sci Technol 2014, 51, 3669–3679, doi:10.1007/S13197-012-0915-5.
Li, Y.; Obadi, M.; Shi, J.; Xu, B.; Shi, Y.C. Rheological and Thermal Properties of Oat Flours and Starch Affected by Oat Lipids. Journal of Cereal Science 2021, 102, 103337, doi:10.1016/J.JCS.2021.103337.
Singh, S.; Kaur, M. Steady and Dynamic Shear Rheology of Starches from Different Oat Cultivars in Relation to Their Physicochemical and Structural Properties. International Journal of Food Properties 2017, 20, 3282–3294, doi:10.1080/10942912.2017.1286504.
Zhou, P.; Eid, M.; Xiong, W.; Ren, C.; Ai, T.; Deng, Z.; Li, J.; Li, B. Comparative Study between Cold and Hot Water Extracted Polysaccharides from Plantago Ovata Seed Husk by Using Rheological Methods. Food Hydrocolloids 2020, 101, 105465, doi:10.1016/J.FOODHYD.2019.105465.
Kong, X.; Kasapis, S.; Bao, J. Viscoelastic Properties of Starches and Flours from Two Novel Rice Mutants Induced by Gamma Irradiation. LWT - Food Science and Technology 2015, 60, 578–582, doi:10.1016/j.lwt.2014.08.034.
Lu, Z.H.; Sasaki, T.; Li, Y.Y.; Yoshihashi, T.; Li, L. te; Kohyama, K. Effect of Amylose Content and Rice Type on Dynamic Viscoelasticity of a Composite Rice Starch Gel. Food Hydrocolloids 2009, 23, 1712–1719, doi:10.1016/j.foodhyd.2009.01.009.
Tangsrianugul, N.; Wongsagonsup, R.; Suphantharika, M. Physicochemical and Rheological Properties of Flour and Starch from Thai Pigmented Rice Cultivars. International Journal of Biological Macromolecules 2019, 137, 666–675, doi:10.1016/J.IJBIOMAC.2019.06.196.
Wang, X.; Reddy, C.K.; Xu, B. A Systematic Comparative Study on Morphological, Crystallinity, Pasting, Thermal and Functional Characteristics of Starches Resources Utilized in China. Food Chemistry 2018, 259, 81–88, doi:10.1016/J.FOODCHEM.2018.03.121.
Li, W.; Wu, G.; Luo, Q.; Jiang, H.; Zheng, J.; Ouyang, S.; Zhang, G. Effects of Removal of Surface Proteins on Physicochemical and Structural Properties of A- and B-Starch Isolated from Normal and Waxy Wheat. J Food Sci Technol 2016, 53, 2673–2685, doi:10.1007/S13197-016-2239-3.
Waduge, R.N.; Warkentin, T.D.; Donner, E.; Cao, R.; Ramdath, D.D.; Liu, Q. Structure, Physicochemical Properties, and In Vitro Starch Digestibility of Yellow Pea Flour Modified with Different Organic Acids. Cereal Chemistry 2017, 94, 142–150, doi:10.1094/CCHEM-03-16-0068-FI.
Bento, J.A.C.; Morais, D.K.; de Berse, R.S.; Bassinello, P.Z.; Caliari, M.; Soares Júnior, M.S. Functional, Thermal, and Pasting Properties of Cooked Carioca Bean (Phaseolus Vulgaris L.) Flours. Applied Food Research 2022, 2, 100027, doi:10.1016/J.AFRES.2021.100027.
Wani, I.A.; Andrabi, S.N.; Sogi, D.S.; Hassan, I. Comparative Study of Physicochemical and Functional Properties of Flours from Kidney Bean (Phaseolus Vulgaris L.) and Green Gram (Vigna Radiata L.) Cultivars Grown in Indian Temperate Climate. Legume Science 2020, 2, e11, doi:10.1002/LEG3.11.
Berry, J.W.; Scheerens, J.C.; Bemis, W.P. Buffalo Gourd Roots: Chemical Composition and Seasonal Changes in Starch Content. Journal of Agricultural and Food Chemistry 1978, 26, 354–356, doi:10.1021/JF60216A022/ASSET/JF60216A022.FP.PNG_V03.
Ahmed, J.; Al-Jassar, S.; Thomas, L. A Comparison in Rheological, Thermal, and Structural Properties between Indian Basmati and Egyptian Giza Rice Flour Dispersions as Influenced by Particle Size. Food Hydrocolloids 2015, 48, 72–83, doi:10.1016/J.FOODHYD.2015.02.012.
Vatansever, S.; Rao, J.; Hall, C. Effects of Ethanol Modified Supercritical Carbon Dioxide Extraction and Particle Size on the Physical, Chemical, and Functional Properties of Yellow Pea Flour. Cereal Chemistry 2020, 97, 1133–1147, doi:10.1002/CCHE.10334.
Frohlich, P.; Young, G.; Borsuk, Y.; Sigvaldson, M.; Bourré, L.; Sopiwnyk, E. Influence of Premilling Thermal Treatments of Yellow Peas, Navy Beans, and Fava Beans on the Flavor and End-Product Quality of Tortillas and Pitas. Cereal Chemistry 2021, 98, 802–813, doi:10.1002/CCHE.10424.
Young, G.; Bourré, L.; Frohlich, P.; Borsuk, Y.; Sarkar, A.; Sopiwnyk, E.; Jones, S.; Dyck, A.; Malcolmson, L. Effect of Roasting as a Premilling Treatment on the Functional and Bread Baking Properties of Whole Yellow Pea Flour. Cereal Chemistry 2020, 97, 183–195, doi:10.1002/CCHE.10233.
Zhang, H.; Meng, Y.; Liu, X.; Guan, X.; Huang, K.; Li, S. Effect of Extruded Mung Bean Flour on Dough Rheology and Quality of Chinese Noodles. Cereal Chemistry 2019, 96, 836–846, doi:10.1002/CCHE.10184.
Varavinit, S.; Shobsngob, S.; Varanyanond, W.; Chinachoti, P.; Naivikul, O. Effect of Amylose Content on Gelatinization, Retrogradation and Pasting Properties of Flours from Different Cultivars of Thai Rice. Starch - Stärke 2003, 55, 410–415, doi:10.1002/STAR.200300185.
Fan, X.; Zhu, J.; Dong, W.; Sun, Y.; Lv, C.; Guo, B.; Xu, R. Comparison of Pasting Properties Measured from the Whole Grain Flour and Extracted Starch in Barley (Hordeum Vulgare L.). PLOS ONE 2019, 14, e0216978, doi:10.1371/JOURNAL.PONE.0216978.
Sharma, P.; Tejinder, S. Extraction of Starch from Hulled and Hull-Less Barley with Papain and Aqueous Sodium Hydroxide. J Food Sci Technol 2014, 51, 3870–3877, doi:10.1007/S13197-013-0924-Z.
Zou, J.; Xu, M.; Zou, Y.; Yang, B. Physicochemical Properties and Microstructure of Chinese Yam (Dioscorea Opposita Thunb.) Flour. Food Hydrocolloids 2021, 113, 106448, doi:10.1016/J.FOODHYD.2020.106448.

No competing interests reported.

Download PDF

Version 1

posted

You are reading this latest preprint version

Physicochemical, structural, and rheological properties of Colombian hawthorn yam (Dioscorea rotundata) flour: a product for food sovereignty

Status:

Version 1

Abstract

Figures

1. Introduction

2. Materials And Methods

2.1. Materials

2.2. Formulation of yam flour.

2.3. Determination of Proximal Composition

2.4. Fourier Transform-Infrared Spectroscopy (FTIR – ATR) Analysis

2.5. Morphology analysis

2.6. Rheological properties

2.7. Statistical analysis

3. Results And Discussion

3.1. Proximate composition of CHYF

3.2. Morphology

3.3. Rheological properties

3.4. Pasting properties

4. Conclusions

Declarations

References

Additional Declarations

Status:

Version 1