Comprehensive Analysis of Physicochemical, Technological, Rheological, and Pasting Properties of Dioscorea rotundata Hydrocolloids

Hydrocolloids are essential additives in the food industry, serving as thickening or gelling agents due to their high-water absorption capacity and viscosity even at low concentrations. This study investigates hydrocolloids extracted from Dioscorea rotundata and evaluates the effects of solubilization conditions—acidic, neutral, and alkaline—on their physicochemical, technological, rheological, and pasting properties. The hydrocolloids present extraction yields of carbohydrates similar to those of commercial ones (higher than 80%), with the presence of carboxyl groups. The retention of water and oil was greater than 100% and 2% of the solubility. All samples present a non-Newtonian flow behavior type of shear thinning adjusted to the Cross model (R2 > 0.90). The viscoelastic properties denote an elastic behavior (G′ > G″). Hydrocolloids began to gelatinize at the same temperature (70 °C); the viscosity of the samples increased rapidly. D. rotundata is a source of hydrocolloids for use in the food industry as a thickener or additive.