Resumen

GARCIA, Auris; PEREZ, Elevina  y  DAVILA, Rafael. Physical, chemical and functional characteristics of flour of yam, taro and mapuey. Agronomía Trop. [online]. 2012, vol.62, n.1-4, pp.051-068. ISSN 0002-192X.

In order to study the potential of yam (Dioscorea alata L.), taro (Xanthosoma sagittifolium L. Schott) and mapuey (Dioscorea trifida L.) for agro-industrial use, they were dry by convection at 60 and and 80 °C to obtain flours. The methods of the Association of Official Analytial Chemist were used to evaluate some physical, chemical, sensorial and functional characteristics. The results shown that the average time of drying were 180 and 120 minute for 60 and 80 °C, respectively, which yield with low moisture content (from 2.32 to 7.44 g/100 g) and water activity (aw<0,6): these flours showed a high stability. For yam, taro and mapuey dehydrated at 60 °C the starch content range from 70.5 to 79.96 g/100 g, the protein from 3.84 to 6.77g/100 g and the dietary fiber from 4.84 a 7.58 g/100 g, so that including these flours into mixed or composed flours would rise its nutritional value. The yield performance of the drying process ranged from 27.26 a 30.44% for both temperature and flours evaluated, which is acceptable for agroindustrial purpose. Also, it was found that mapuey, followed by taro and yam dehydrated 80 °C, showed a high water absorption capacity, and solubity and swelling power, which are ideal characteristics to produce gels with high thickener capacity and low tendency to retrogradation, while that dry at 60 °C were suitable for making products of high consistency.

Palabras clave : Dioscorea alata L.; Xanthosoma sagittifolium (L.) Schott; Dioscorea trifida L.; convection drying; properties.