S10 - Session O3 - Technological potential and characterization of underutilized South American yam flour with food applications

Authors: Sandra Medina *, Juan Pablo Fernández-Trujillo, Maria Soledad Hernández Gómez

The need to secure food supply for the local population in a context of international logistical difficulties, domestic transport rising costs, and food insecurity exacerbated by the recent health crisis, is related to the sustainability of the food system. Among the solutions to ameliorate the situation, agrobiodiverse landscapes are proposed as successful strategies to promote crops resilience. Value addition is required to strengthen the in situ conservation of neglected or underutilized species (NUS) part of such scenery, that are preserved by vulnerable communities. NUS have also gained attention due to its considerable amount of bioactive substances, useful for food applications. Anthocyanins are hydrosoluble pigments present in many flowers, fruits, and tubers, adding colour and increasing antioxidant properties to plant-based foods. Although they are widely accepted as health-promoting ingredients, anthocyanins are greatly affected by pH, temperature, and oxygen among others. Processing of purple tubers into flours as a way to increase year-round availability, may induce mechanical damage, and expose the product to different stimuli that promote anthocyanin degradation, however, during food formulation some strategies may be used to stabilize the compounds for food applications. This study shows the extraction parameters and characterization of a powdered South American NUS of yam, along with its interaction with different hydrocolloids and pH levels. The effect of the blends on the technological performance and functional potential of the flour is registered as a way to highlight the potential of the strategy for enhancing the inclusion of the primary sector on the value addition chain of new species for agro-industry.