Alvira-Manios, Leidy Fernanda

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    Obtención y caracterización del almidón del cormo de la yautía (𝘟𝘢𝘯𝘵𝘩𝘰𝘴𝘰𝘮𝘢 spp.) del cultivar Nazareno para la elaboración de láminas comestibles
    (2015) Alvira-Manios, Leidy Fernanda; Chávez-Jáuregui, Rosa Nilda; College of Agricultural Sciences; López-Moreno, Martha Laura; Pérez Muñoz, Fernando; Food Science and Technology Program; Carrero-Figueroa, Katherine
    Starch is the second most abundant natural polymer and it is composed of amylose (linear fraction) and amylopectin (branched fraction), in which physical organization and respective concentrations determine the physicochemical and functional properties from different starches. Starch extraction has been limited principally to four crops: corn, potato, cassava and wheat. However, it is known that corm central stem of cocoyam plant (𝘟𝘢𝘯𝘵𝘩𝘰𝘴𝘰𝘮𝘢 spp) accumulates a significant amount of carbohydrate, which can be processed in food industry as starch source. Furthermore, corm starch may have different structural and a functional characteristics that allows it to compete in the market and be uses multiple purposes. Currently, the corm is discarded food crop; it can be used as no conventional starch source showing an advantage over conventional starch sources. The main objective of this research is to extract and to characterize starch from Nazareno cultivar cocoyam corm as well as to develop edible films using the plate mold technique. Edible films mechanic and water vapor permeability properties were also evaluated. Corms were planted at the Isabela Agriculture Experimental Station, harvested after 10 months and subsequently processed in the pilot plant at Food Science and Technology Program from the University of Puerto Rico, Mayaguez Campus. Corms were divided in three sections (apical, middle and distal), peeled, cut, liquefied, filtered, centrifuged, washed and dried. Physically properties such as shape, size, structural integrity, whiteness index were assessed. Chemical analysis of proximate composition, dietary fiber, pH, amylose and resistant starch, minerals, tanins, saponins and fitates, and oxalate content were performed. Several techniques such as spectrophotometry and Inductively Coupled Plasma-Optical Emission Spectroscopy (ICP-OES) were applied. In addition, rheological and functional properties such as solubility, swelling capacity, clarity, and paste stability (4 and -18°C) were done. Edible films were elaborated following a 5x5 factorial design (starch and glycerol) and their mechanical and water vapor permeability properties were evaluated. Results suggest that cocoyam corm could be considered as an excellent source of high quality starch containing a 70% of starch on a dry basis. From the total starch content found 14.1% is type II resistant starch, which is related to dietary fiber content. Amylose and amylopectin content in starch as 20.9 and 79.1%, respectively. Low lipids, proteins, and ash contents, and a high whiteness index (97.0) are characteristic from high pure starch. Oxalate content was low (0.57mg/g). Fitates, tanins and saponins were not detected. Starch granule size was medium to small (11.83 a 12.11μm), with an elliptical shape (some with truncated tips) and polygonals with a smooth surface. In addition, starch granules exhibited low swelling capacity (13.69 g water/g starch at 90°C) and solubility (7.92% at 90°C), with a high gelatinization temperature (75.6 - 78.8°C). Paste elaborated from the three corm sections exhibited low viscosity (125.87 - 170.23 RVU) and as stable to cooking (breakdown = 31.0 RVU) and cooling (setback = 20.3 RVU) processes. Starch from distal section was stable at refrigeration temperature for 6 days. Corm starch showed high potential for the elaboration of edible films. However, more research is needed in order to improve its water vapor permeability and mechanical properties. In conclusion, starch from the Nazareno cultivar cocoyam corm can be categorized as good quality starch.