Effect of Edible Coatings Based on Oxidized Cassava Starch on Color and Textural Properties of Minimally Processed Yam

The effect of the edible coating of oxidized cassava starch along with two packaging conditions on color and textural properties of minimally processed yam was evaluated. The coating suspensions were formulated with an oxidized cassava starch (3 and 5%), ascorbic acid (0.5 and 1%), carnauba wax (0.1 and 0.2%), glycerol (1%), Tween 80 (0.1%) and applied to yam cubes. Samples were packaged in two different conditions (vacuum and non-vacuum). Changes in color and texture properties were measured during 42 days storage at 25°C. A non-vacuum packaging and low wax concentrations increased browning index (61.6%), while the vacuum packaging and this same wax concentration decreased browning index (47.2%). Low acid and high wax concentrations increased 1.52% lightness. A non-vacuum packing and a decrease in wax concentration produces a decrease in hardness (6.37%) of yam while a vacuum packing this same change in wax concentration causes an increase in the hardness (1.51%). In synthesis, a vacuum packing and coatings with 5% of oxidized cassava starch, 0.1% wax and 0.5% of acid maintains the color and hardness of minimally processed yam during storage.