3.1. Materials

Commercial corn starch (Maizena™, Unilever, Mexico) was acquired at a local market (Cuauhtemoc City, Chihuahua, Mexico). Malanga flour (Xanthosoma sagittifolium) was obtained using the dehydration of corms from plants cultivated in the municipality of San Fernando (Chiapas, Mexico). Corms were washed, disinfected with water and soap, and their shells were removed and cut into slices with a 5 mm thickness. The slices were placed in a 5% citric acid solution for 15 min, subsequently placed in trays, and underwent a conventional drying process for eight hours at 60 °C. The dried slices were ground and sifted with a mesh number 80, and the flour obtained was vacuum packed. All the chemical reagents used were analytical grade and were acquired from Sigma-Aldrich (Toluca, State of Mexico).