Effect of Edible Coatings Based on Oxidized Cassava Starch and Vacuum Packaging on Physicochemical Properties of Minimally Processed Yam

Ascencio-Galvan Martha, Andrade-Pizarro Ricardo, S. Jairo
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Abstract

This research studied the effect of edible coatings based on oxidized cassava starch and two conditions of packaging (vacuum and non-vacuum) on physicochemical properties of minimally processed yam. A factorial arrangement of 24 was applied to the following factors: oxidized starch of yucca (3 and 5%), ascorbic acid (0.5 and 1%), carnauba wax (0.1 and 0.2%), determining the physicochemical properties of minimally processed yam for 42 days. High concentrations of acid and wax decreased the pH and the acidity of yam by 10.2 and 5.25%, respectively. A vacuum packaging and high levels of wax increased the acidity by 10.8% and a non-vacuum packaging with the same level of wax deceased it by 5.76%. The moisture content increased by 3.24% and the total solids decreased by 2.48% in a vacuum packaging in low concentrations of wax, due to the weak barrier caused by wax at low concentrations. Weight loss increased with the time of storage, as a cut produces cells breakage which in turn, results in a greater moisture loss. Finally, 0.5% of acid and 0.1% of wax in the coating maintain the physicochemical properties of yam.
氧化木薯淀粉可食用涂层及真空包装对微加工山药理化特性的影响
以氧化木薯淀粉为基料,研究了两种包装条件(真空和非真空)对微加工山药理化性质的影响。对丝兰氧化淀粉(3%和5%)、抗坏血酸(0.5%和1%)、巴西棕榈蜡(0.1和0.2%)等因素进行24因子排列,测定了42天最低加工山药的理化性质。高浓度的酸和蜡使山药的pH值和酸度分别降低10.2%和5.25%。真空包装和高水平的蜡使酸度增加10.8%,而非真空包装和相同水平的蜡使酸度降低5.76%。在低浓度蜡的真空包装中,由于低浓度蜡的阻隔作用较弱,含水率提高了3.24%,总固形物减少了2.48%。重量损失随着储存时间的增加而增加,因为切割会导致细胞破裂,从而导致更大的水分损失。最后,在涂层中加入0.5%的酸和0.1%的蜡,保持山药的理化性质。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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