Abstract
The objective of the present study was to characterize physicochemical and structural mucilage of yam ( Dioscorea rotundata ). The extraction of the mucilage was done by the continuous bubbling method, whose basis is flotation, then proximal composition, physicochemical properties (pH, acidity, dietary fiber, starch content and color) and structural characteristics (differential scanning calorimetry, Infrared spectroscopy and thermogravimetric analysis). The proximal composition shows that the yam mucilage is a product with high protein content (27.18), minerals (18.94%) and low lipid content (1.06%), it shows physicochemical properties such as pH (6.63), acidity (0.52%) and starch content (3.99%) low average values, a high brightness percentage (L* = 82.37), a high dietary fiber content (9.73%), a glass transition of 118.29°C with a multi-stage decomposition that allows its use up to temperatures below 220°C and has as its characteristic trademark a stretching C = O present in the peptide bond R-CO-N corresponding to the amide group, all these results reflect that the yam mucilage can be used in food matrices with potentialities as a functional ingredient.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
