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Keywords = Dioscorea rotundata hydrocolloids

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16 pages, 5120 KB  
Article
Comprehensive Analysis of Physicochemical, Technological, Rheological, and Pasting Properties of Dioscorea rotundata Hydrocolloids
by María José Escorcia-Bobadilla, Somaris E. Quintana and Luis A. García-Zapateiro
Processes 2025, 13(11), 3660; https://doi.org/10.3390/pr13113660 - 11 Nov 2025
Abstract
Hydrocolloids are essential additives in the food industry, serving as thickening or gelling agents due to their high-water absorption capacity and viscosity even at low concentrations. This study investigates hydrocolloids extracted from Dioscorea rotundata and evaluates the effects of solubilization conditions—acidic, neutral, and [...] Read more.
Hydrocolloids are essential additives in the food industry, serving as thickening or gelling agents due to their high-water absorption capacity and viscosity even at low concentrations. This study investigates hydrocolloids extracted from Dioscorea rotundata and evaluates the effects of solubilization conditions—acidic, neutral, and alkaline—on their physicochemical, technological, rheological, and pasting properties. The hydrocolloids present extraction yields of carbohydrates similar to those of commercial ones (higher than 80%), with the presence of carboxyl groups. The retention of water and oil was greater than 100% and 2% of the solubility. All samples present a non-Newtonian flow behavior type of shear thinning adjusted to the Cross model (R2 > 0.90). The viscoelastic properties denote an elastic behavior (G > G). Hydrocolloids began to gelatinize at the same temperature (70 °C); the viscosity of the samples increased rapidly. D. rotundata is a source of hydrocolloids for use in the food industry as a thickener or additive. Full article
(This article belongs to the Section Food Process Engineering)
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18 pages, 4401 KB  
Article
Physicochemical, Rheological, and Microstructural Properties of Low-Fat Mayonnaise Manufactured with Hydrocolloids from Dioscorea rotundata as a Fat Substitute
by Leonardo Rojas-Martin, Somaris E. Quintana and Luis A. García-Zapateiro
Processes 2023, 11(2), 492; https://doi.org/10.3390/pr11020492 - 7 Feb 2023
Cited by 17 | Viewed by 5026
Abstract
(1) Background: In this study, the potential use of Dioscorea rotundata hydrocolloids was evaluated to develop low-fat mayonnaise. (2) Methods: The effect of different concentrations of hydrocolloids on the physicochemical, microstructural, and rheological properties of mayonnaise was evaluated. (3) Results: Physicochemical analyses showed [...] Read more.
(1) Background: In this study, the potential use of Dioscorea rotundata hydrocolloids was evaluated to develop low-fat mayonnaise. (2) Methods: The effect of different concentrations of hydrocolloids on the physicochemical, microstructural, and rheological properties of mayonnaise was evaluated. (3) Results: Physicochemical analyses showed pH values that were stable over time but decreased with increasing hydrocolloid concentration. The color parameters showed a decrease in luminosity and an increase in the values of a* and b* over time, which can be translated into an increase in yellow and a decrease in white, with a greater accentuation in the control sample. The rheological study allowed us to obtain a non-Newtonian flow behavior of the shear-thinning type for all samples, and the flow curves were well-fitted by the Sisko model (R2 ≥ 0.99). The samples had an elastic rather than viscous behavior, typical of dressings and emulsions. This indicates that the storage modulus was greater than the loss modulus (G′ > G″) in the evaluated frequency range. (4) Conclusions: hydrocolloids from Dioscorea rotundata have potential as a fat substitute in emulsion-type products. Full article
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