Evaluation of a continuous process of bubbling for recovering yam starch and mucilage.
Evaluación de un proceso contínuo de burbujeo para recuperación de almidón y mucilago de ñame.
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Show authors biography
The extraction of starch from yam tubers is difficult because of the presence of a gelatinous substance (mucilage), that makes hard to separate starch from tubers and also change its quality its characteristics. The objective of this study was to evaluate a process of continuous bubbling to extract and recover starch and mucilage from D. alata and D. rotundata. Four rations of kg of yam tuber / water (1/4, 1/5, 1 / 6 and 1/7) w / w and three operation period (30, 60 and 90 min) were used in a factorial experimental design. The extraction process to separate mucilage and starch from yam tubers was influenced by the ratio of kg of yam tuber/water and time with significant differences in operations in which they used a time of 60 minutes and 6 L of water per kilogram of yam was added;.Starch yield higher on D. rotundata,while the higher yield on mucilage was in D. alata.
Article visits 947 | PDF visits
Downloads
- Agronet, 2013. Sistema de información del agro colombiano. http://www.agronet. gov.co. [Octubre 13, 2013].
- Alvis, A., Veléz, C. y Randa, M. 2008. Composición de ñames frescos cultivados en Colombia y sometidos a freído por inmersión. Información tecnológica 19(1): 3–10.
- Anuario, A. 1994. Anuario a granja do ano. Sao Paulo, Centauros, p 123 – 243.
- Aparecida, T., Pereira, J., Guerreiro, M., Pimienta, C., Velloso, M. y Pereira, L. 2011. Caracterização físicoquímica da mucilagem. Ciênc. Agrotec 35(5):973-979.
- Coursey, D. 1980. Yams-Dioscorea spp. (Dioscoreaceas). En: Simmnonds, N. Y. Evolution of crop plants, New York: Ed. Longmans., p. 70-74.
- Corpoica, 2003. Concepción de un modelo de agroindustria rural para la elaboración de harina y almidón a partir de raíces y tubérculos promisorios, con énfasis en los casos de achira (Cannaedulis), arracacha (Arracaciaxanthorriza) y ñame (Dioscorea sp.) Informe Técnico Final. Corpoica; Pronata, Tibaitatá, Colombia. p 112.
- Daiuto, E., Cereda, M., Sarmento, S. y Vilpoux, O. 2005. Effects of Extraction Methods on Yam (Dioscorea alata) Starch Characteristics. Starch – journal (57): 153–160.
- FAOSTAT, 2011. FAO. http: / / faostat3. fao. org/ faostatgateway/ go/ to/ browse/ Q/ QC/ E. [Octubre 17, 2013].
- Fu, Y., Chen, S., & Lai, Y. 2004. Centrifugation and foam fractionation effect on mucilage recovery from Dioscorea (yam) tuber. Journal of Food Science, 69:509 – 514
- Fu, Y., Huang, P. y Chu, C. 2005. Use of continuous bubble separation process for separating and recovering starch and mucilage from yam (Dioscorea pseudo japonica yamamoto). LWT (38):735–4.
- Hata, Y., Arteaga D., Buitrago, G., y Álaverez, A. 2003. Evaluación del contenido de sapogeninas en variedades nativas de ñame (Dioscorea spp.), provenientes de la colección de la Universidad de Córdoba. Col. Cienc. Quím. Farm. 32(2):149-157.
- Misaki, A., Ito, T. y Harada, T. 1972. Constitutional Studies on the Mucilage of “Yamanoimo” Dioscorea batatas Decne, forma Tsukune: isolation and structure of a mannan. Agricultural and BiologicalChemistry (36):761-771.
- Pérez, J. y Sayas, Y. 2010. Desarrollo de un proceso de burbujeo continúo para la extracción y recuperación de almidón y mucilago de ñame, Ingeniería agrícola, Universidad de sucre, Sincelejo, colombia
- Reina, A. 2012. El cultivo de ñame en el Caribe Colombiano. Banco de la Republica, Cartagena, Colombia. p 34.
- Salcedo, J., Montes, E., Zapata, J., Márquez, D. y Díaz, M. 2010. Obtención de jarabes de fructosa a partir de hidrolizados enzimáticos de almidón de ñame (Dioscorea alata y Dioscorea rotundata). VITAE 17(3):243-251
- TSAJ, S; TAI, F. 1984. Studies on the mucilages from tuber of yam (Diocorea alata Linn). Isolation and purifiation of the mucilage. Journal of Chinese agriculturalchemical society (22):88–94.
- Vidal, C. 2010. El ñame espino (Dioscorea rotundata Poir.): una opción en la producción de jarabes edulcorantes intermedios para la industria alimentaria. Revista de Investigación Agraria y Ambiental 1(2):19-28.
- Yeh, A., Chan, T., y Chuang, G. (2008). Effect of water content and mucilage on physico-chemical characteristics of Yam (Discorea alata Purpurea) starch. Journal of Food Engineering, 106-114.
Keywords
QR code
