Functional and Rheological Properties of Yam (Dioscorea rotundata) Mucilage

Lozano Ermides J. ； Andrade Ricardo D. ； Salcedo Jairo G.

《Advance Journal of Food Science and Technology》 15卷S期 (2018/07) Pp. 134-142

https://doi.org/10.19026/ajfst.15.5885

摘要

The objective of the present study was to evaluate the functional and rheological properties of mucilage of Hawthorne bread of yam (Dioscorea rotundata). The extraction of mucilage was performed by continuous bubbling method and then its functional (solubility at 30 to 70°C, water absorption index, water solubility index, swelling capacity, stability and clarity of the paste, oil absorption capacity, emulsifier activity, stability of emulsion, total phenols and antioxidant capacity) and rheological (stationary test and viscoamilogram) properties were evaluated. The results indicate a greater solubility (96.96% to 30°C and 88.76% to 70°C) and stability of emulsion (68.89%); however, total phenol content and antioxidant capacity lower to other mucilage, possibly due to the extraction method employed (bubbling). The method that best represented the rheological behavior of suspensions of mucilage of yam was that of Oswald de Waele, categorizing it as dilatant fluid (n＞1) and the viscoamilogram demonstrates the low starch content in mucilage, showing a setback of 11.43 mPa.s, which indicates high stability of this polymer. The functional properties show the potential of mucilage as emulsifier and its easy inclusion in food matrices.

關鍵字

Antioxidant capacity ； breakdown ； dilatant ； natural gums ； solubility