Effect of Edible Coatings Based on Oxidized Cassava Starch on Color and Textural Properties of Minimally Processed Yam

L Ascencio Martha,D Andrade Ricardo,G Salcedo Jairo

doi:10.19026/ajfst.14.5871

Abstract

The effect of the edible coating of oxidized cassava starch along with two packaging conditions on color and textural properties of minimally processed yam was evaluated. The coating suspensions were formulated with an oxidized cassava starch (3 and 5%), ascorbic acid (0.5 and 1%), carnauba wax (0.1 and 0.2%), glycerol (1%), Tween 80 (0.1%) and applied to yam cubes. Samples were packaged in two different conditions (vacuum and non-vacuum). Changes in color and texture properties were measured during 42 days storage at 25°C. A non-vacuum packaging and low wax concentrations increased browning index (61.6%), while the vacuum packaging and this same wax concentration decreased browning index (47.2%). Low acid and high wax concentrations increased 1.52% lightness. A non-vacuum packing and a decrease in wax concentration produces a decrease in hardness (6.37%) of yam while a vacuum packing this same change in wax concentration causes an increase in the hardness (1.51%). In synthesis, a vacuum packing and coatings with 5% of oxidized cassava starch, 0.1% wax and 0.5% of acid maintains the color and hardness of minimally processed yam during storage.

Highlights

The cultivation of roots and tubers that comprise mainly potato, cassava, yam, sweet potato, among others, occupy the second place worldwide in sown area and volume of production after cereals
Blanca correntina minimally processed coated with cassava starch and ascorbic acid showed increments of 0.15% in the browning index after 16 days of storage
The ANOVA shows that all the factors studied and the interactions concentration of oxidized starch * carnauba wax (p = 0.00), concentration of carnauba wax*ascorbic acid (p = 0.00), carnauba wax concentration*packing system (p = 0.00), oxidized starch concentration*packing system (p = 0.00) and packing system*storage time (p = 0.015) significantly affected the browning index (%)

Summary

Introduction

The cultivation of roots and tubers that comprise mainly potato, cassava, yam, sweet potato, among others, occupy the second place worldwide in sown area and volume of production after cereals. The countries of Latin America and the Caribbean contribute 8% of this production, Colombia is the third largest producer of Cassava in South America with 50,000 ton. First in production of Yam with 363,036 ton (FAO, 2014). Yam is a food with a good source of carbohydrates, mineral salts and vitamins. It contains riboflavin, niacin, ascorbic acid, pyridoxine and carotene. Its tubers possess most of the essential amino acids, it has low levels of fat, it is good an appetite stimulant and excellent blood purifier (Balogun, 2009). Its high moisture content (50-80% wet basis) makes it a very perishable product, which is reflected in the postharvest losses, estimated at about 30 to 40%, this being one of the main problems it faces, making it difficult to use, commercialization and export (Andrade et al, 2012a; Oyelade et al, 2008)

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Results