文章基本信息

标题：Functional and Rheological Properties of Yam (Dioscorea rotundata) Mucilage
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作者：Lozano Ermides J ; Andrade Ricardo D ; Salcedo Jairo G 等
期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2018
卷号：15
期号：1
页码：134-142
DOI：10.19026/ajfst.14.5885
语种：English
出版社：MAXWELL Science Publication
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.