Evaluation of Xanthosoma violaceum acetylated starch performance for creams, sausages, and ice cream production. (279)
Keywords:Xanthosoma violaceum, Acetylated starch, Food Products, Sensory and nutritional properties
AbstractMalanga (Xanthosoma violaceum) starch acetates were prepared from malanga tubers cultivated in southern México. Native starch and starch acetates with 0.03 and 0.06 degree of substitution at two concentration levels were used. Modified starches were evaluated as ingredients for the production of creams, sausages, and ice creams. Products were analysed on their sensory and nutritional properties. The results of the sensory evaluation indicated that sausages manufactured with starch acetates at 9% starch concentration were preferred by the panellists. For the creams, no difference (P > 0.05) was found among the different treatments. However, the stability of the starch acetates at low temperature for a 20-day period was better than native starch. For ice creams, there was no difference (P > 0.05) among treatments. As in the case of the creams, this means that any of the starches assayed could be used for this kind of product. Nevertheless, for long storage periods under refrigeration or freezing temperatures, starch acetates are highly recommended because they do not present syneresis problems. All nutritional characteristics of the food products were in accordance with the Mexican Food Legislation.