Cassava, yam, sweet potato and ñampi starch: functional properties and possible applications in the food industry.
A technical review was conducted to related physical and chemical properties of flours and starches from cassava, yams, taro and sweet potato. Amyloseamylopectin content, viscosity, nutritional value and fiber, were studied to relate them with starch functional properties. A relationship was obtaine...
| Autores Principales: | Vargas-Aguilar, Pedro, Hernández-Villalobos, Diana |
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| Formato: | Artículo |
| Idioma: | Español |
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Editorial Tecnológica de Costa Rica
2013
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| Acceso en línea: |
https://revistas.tec.ac.cr/index.php/tec_marcha/article/view/1120 https://hdl.handle.net/2238/8950 |
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RepoTEC8950 |
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RepoTEC89502017-09-19T20:38:05Z Cassava, yam, sweet potato and ñampi starch: functional properties and possible applications in the food industry. Harinas y almidones de yuca, ñame, camote y ñampí: propiedades funcionales y posibles aplicaciones en la industria alimentaria. Vargas-Aguilar, Pedro Hernández-Villalobos, Diana Tubérculos; almidón; harina; yuca; ñame; ñampí; camote; propiedades funcionales. Tropical roots; starch; cassava; yam; ñampí; sweet potato; functional properties. A technical review was conducted to related physical and chemical properties of flours and starches from cassava, yams, taro and sweet potato. Amyloseamylopectin content, viscosity, nutritional value and fiber, were studied to relate them with starch functional properties. A relationship was obtained between amylose-amylopectin, viscosity and fiber content with the digestibility of those starches and the glycemic index values. The use of fermentation to enhance the nutritional value of these starches is known. Starch fermentation allows the production of gluten-free bread and energy drinks as an option to diversify products. It was also observed the relationship between the starch viscosity and the fat absorption in fried foods. Se realizó una revisión de las características fisicoquímicas de las harinas y almidones de yuca, ñame, ñampí y camote, tales como el contenido de amilosa-amilopectina, la viscosidad, el valor nutricional y la fibra, con el fin de relacionarlas con sus propiedades funcionales y técnico-funcionales. Se obtuvo una relación entre el contenido de amilosa-amilopectina, viscosidad y contenido de fibra en la digestibilidad de estos almidones y los valores de índice glicémico. Se encontró que es posible introducir modificaciones por medio de la fermentación para mejorar el valor funcional de estos almidones. La fermentación permite elaborar pan sin gluten y bebidas energéticas como nuevas opciones de productos. También se encontró que existe una relación entre la viscosidad de los almidones y la disminución de absorción de la grasa en frituras. 2013-03-22 2017-09-19T20:38:05Z 2017-09-19T20:38:05Z info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Artículo revisado por pares https://revistas.tec.ac.cr/index.php/tec_marcha/article/view/1120 10.18845/tm.v26i1.1120 https://hdl.handle.net/2238/8950 spa https://revistas.tec.ac.cr/index.php/tec_marcha/article/view/1120/1033 application/pdf Editorial Tecnológica de Costa Rica Revista Tecnología en Marcha; Vol. 26, Núm. 1 (2013); pág. 37-45 2215-3241 0379-3982 |
| institution |
Tecnológico de Costa Rica |
| collection |
Repositorio TEC |
| language |
Español |
| topic |
Tubérculos; almidón; harina; yuca; ñame; ñampí; camote; propiedades funcionales. Tropical roots; starch; cassava; yam; ñampí; sweet potato; functional properties. |
| spellingShingle |
Tubérculos; almidón; harina; yuca; ñame; ñampí; camote; propiedades funcionales. Tropical roots; starch; cassava; yam; ñampí; sweet potato; functional properties. Vargas-Aguilar, Pedro Hernández-Villalobos, Diana Cassava, yam, sweet potato and ñampi starch: functional properties and possible applications in the food industry. |
| description |
A technical review was conducted to related physical and chemical properties of flours and starches from cassava, yams, taro and sweet potato. Amyloseamylopectin content, viscosity, nutritional value and fiber, were studied to relate them with starch functional properties. A relationship was obtained between amylose-amylopectin, viscosity and fiber content with the digestibility of those starches and the glycemic index values. The use of fermentation to enhance the nutritional value of these starches is known. Starch fermentation allows the production of gluten-free bread and energy drinks as an option to diversify products. It was also observed the relationship between the starch viscosity and the fat absorption in fried foods. |
| format |
Artículo |
| author |
Vargas-Aguilar, Pedro Hernández-Villalobos, Diana |
| author_sort |
Vargas-Aguilar, Pedro |
| title |
Cassava, yam, sweet potato and ñampi starch: functional properties and possible applications in the food industry. |
| title_short |
Cassava, yam, sweet potato and ñampi starch: functional properties and possible applications in the food industry. |
| title_full |
Cassava, yam, sweet potato and ñampi starch: functional properties and possible applications in the food industry. |
| title_fullStr |
Cassava, yam, sweet potato and ñampi starch: functional properties and possible applications in the food industry. |
| title_full_unstemmed |
Cassava, yam, sweet potato and ñampi starch: functional properties and possible applications in the food industry. |
| title_sort |
cassava, yam, sweet potato and ñampi starch: functional properties and possible applications in the food industry. |
| publisher |
Editorial Tecnológica de Costa Rica |
| publishDate |
2013 |
| url |
https://revistas.tec.ac.cr/index.php/tec_marcha/article/view/1120 https://hdl.handle.net/2238/8950 |
| _version_ |
1796138550002974720 |
| score |
12.039653 |