Thermal Properties and Dynamic Rheological Characterization of <i>Dioscorea</i> Starch Gels
Yam (<i>Dioscorea</i>. sp.) is an edible starchy tuber with potential for being a commercial source of starch for industrial purposes, but yam starch is underutilized. The dynamic oscillatory and thermal properties of yam starches from sixteen varieties each of <i>Dioscorea. rotund...
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| Format: | Article |
| Language: | English |
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MDPI AG
2024-01-01
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| Series: | Gels |
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| Online Access: | https://www.mdpi.com/2310-2861/10/1/51 |
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| author | Bolanle Omolara Otegbayo Abiola Rebecca Tanimola Julien Ricci Olivier Gibert |
| author_facet | Bolanle Omolara Otegbayo Abiola Rebecca Tanimola Julien Ricci Olivier Gibert |
| author_sort | Bolanle Omolara Otegbayo |
| collection | DOAJ |
| description | Yam (<i>Dioscorea</i>. sp.) is an edible starchy tuber with potential for being a commercial source of starch for industrial purposes, but yam starch is underutilized. The dynamic oscillatory and thermal properties of yam starches from sixteen varieties each of <i>Dioscorea. rotundata</i>, <i>Dioscora. alata</i>, <i>Dioscorea. bulbifera</i> and one variety of <i>Dioscorea. dumetorum</i> from Nigeria were studied to determine their potential for industrial utilization. The storage modulus, loss modulus, damping factor and complex viscosity as a function of frequency (ω) of the <i>dioscorea</i> gels, as well as the onset temperature (<i>T<sub>o</sub></i>), peak gelatinization temperature (<i>T<sub>p</sub></i>), end of gelatinization (<i>T<sub>C</sub></i>), and gelatinization enthalpy of the starches were determined by standard procedures. Results showed that all the <i>dioscorea</i> starches showed a typical elastic behavior with the magnitude of G′ greater than G″ while tan δ < 1 in all varieties. Thus, the starch gels were more elastic than viscous. All the starch gels exhibited shear thinning characteristics and showed frequency (ω) independence characteristics of weak gels. <i>D. rotundata</i> varieties had the lowest ∆<i>H<sub>gel</sub></i>, while <i>D. bulbifera</i> varieties had the highest. The diversity of the visco-elastic and thermal properties of the yam starch gels from different varieties and species can be an advantage in their utilization in both food and non-food industries. |
| first_indexed | 2024-03-08T10:54:26Z |
| format | Article |
| id | doaj.art-9d7b64435a7447a58ec8782e430947cb |
| institution | Directory Open Access Journal |
| issn | 2310-2861 |
| language | English |
| last_indexed | 2024-03-08T10:54:26Z |
| publishDate | 2024-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Gels |
| spelling | doaj.art-9d7b64435a7447a58ec8782e430947cb2024-01-26T16:39:53ZengMDPI AGGels2310-28612024-01-011015110.3390/gels10010051Thermal Properties and Dynamic Rheological Characterization of <i>Dioscorea</i> Starch GelsBolanle Omolara Otegbayo0Abiola Rebecca Tanimola1Julien Ricci2Olivier Gibert3Department of Food Science & Technology, Bowen University, P.M.B. 284, Iwo 232102, Osun State, NigeriaDepartment of Food Science & Technology, Bowen University, P.M.B. 284, Iwo 232102, Osun State, NigeriaCIRAD, AGAP Institute, Avenue Agropolis, BP 5035, 34398 Montpellier, FranceCIRAD, AGAP Institute, Avenue Agropolis, BP 5035, 34398 Montpellier, FranceYam (<i>Dioscorea</i>. sp.) is an edible starchy tuber with potential for being a commercial source of starch for industrial purposes, but yam starch is underutilized. The dynamic oscillatory and thermal properties of yam starches from sixteen varieties each of <i>Dioscorea. rotundata</i>, <i>Dioscora. alata</i>, <i>Dioscorea. bulbifera</i> and one variety of <i>Dioscorea. dumetorum</i> from Nigeria were studied to determine their potential for industrial utilization. The storage modulus, loss modulus, damping factor and complex viscosity as a function of frequency (ω) of the <i>dioscorea</i> gels, as well as the onset temperature (<i>T<sub>o</sub></i>), peak gelatinization temperature (<i>T<sub>p</sub></i>), end of gelatinization (<i>T<sub>C</sub></i>), and gelatinization enthalpy of the starches were determined by standard procedures. Results showed that all the <i>dioscorea</i> starches showed a typical elastic behavior with the magnitude of G′ greater than G″ while tan δ < 1 in all varieties. Thus, the starch gels were more elastic than viscous. All the starch gels exhibited shear thinning characteristics and showed frequency (ω) independence characteristics of weak gels. <i>D. rotundata</i> varieties had the lowest ∆<i>H<sub>gel</sub></i>, while <i>D. bulbifera</i> varieties had the highest. The diversity of the visco-elastic and thermal properties of the yam starch gels from different varieties and species can be an advantage in their utilization in both food and non-food industries.https://www.mdpi.com/2310-2861/10/1/51<i>Dioscorea</i>starch gelsdynamic oscillatoryvisco-elasticutilizationgelatinization |
| spellingShingle | Bolanle Omolara Otegbayo Abiola Rebecca Tanimola Julien Ricci Olivier Gibert Thermal Properties and Dynamic Rheological Characterization of <i>Dioscorea</i> Starch Gels Gels <i>Dioscorea</i> starch gels dynamic oscillatory visco-elastic utilization gelatinization |
| title | Thermal Properties and Dynamic Rheological Characterization of <i>Dioscorea</i> Starch Gels |
| title_full | Thermal Properties and Dynamic Rheological Characterization of <i>Dioscorea</i> Starch Gels |
| title_fullStr | Thermal Properties and Dynamic Rheological Characterization of <i>Dioscorea</i> Starch Gels |
| title_full_unstemmed | Thermal Properties and Dynamic Rheological Characterization of <i>Dioscorea</i> Starch Gels |
| title_short | Thermal Properties and Dynamic Rheological Characterization of <i>Dioscorea</i> Starch Gels |
| title_sort | thermal properties and dynamic rheological characterization of i dioscorea i starch gels |
| topic | <i>Dioscorea</i> starch gels dynamic oscillatory visco-elastic utilization gelatinization |
| url | https://www.mdpi.com/2310-2861/10/1/51 |
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