Granulometry and functional properties of cassava flour (Yucca decipiens Trel) for agroindustrial purposes; [Granulometría y propiedades funcionales de la harina de yuca (Yucca decipiens Trel) con fines agroindustriales]

Desert yuca (Yucca decipiens Trel) native to the Mexican semi-desert registers empirical medicinal uses, therefore, flour from leaves and stems was evaluated for agroindustrial-medicinal purposes (food, beer and mezcal), characterizing them based on their granulometry, rheology, texture and functional properties analyzed with RStudio. The results indicate that the flours have a water absorption capacity comparable to wheat flour, and the oil absorption is half, indicating hydrophilic behavior similar to wheat and a lower oil requirement for formulations. The expansion capacity is similar to wheat flour, revealing the presence of gluten, which supports suitability for agroindustrial (food) applications that require this structural component. The flours showed notable foaming, high stability, and low lipid content, which is relevant for foods that require foaming properties. The fermentation coincided with parameters of method 56-60 of the A.A.C.C., classifying its mass as equivalent to weak soft wheat, supporting its applicability in fermentation processes. The internal friction values (0.85-0.92) suggest limited flow, but its high density indicates fine granulometry that facilitates packaging, handling, and storage, meeting Mexican regulatory requirements, allowing it to be integrated into combinations intended for food fortification. © 2024 by the authors.

VIVO