[Characterisation of Dioscorea bulbifera native starch].
A non conventional source of starch, bulbs of Dioscorea bulbifera, was evaluated. Giving a yield of 28.48 g/100 g on dry weight, chemical composition, physical, physico-chemical and morphological characteristics were assessed, as well as its rheological properties. Chemical analysis showed a amylose content of 29.37%. Micrographies showed that most of the starch granules were of irregular shape, similar to a pyramid with rounded vertices, and a smaller number were elongated with smooth surface. Dioscorea starch showed a gelatinization temperature of 70.8 degrees C and maximum viscosity at 88.6 degrees C of 435 Brabender units (BU). It presented a relatively stable consistency to the cooking process and a low tendency to retrogradation; which suggest the starch possible use in food products that need a fast viscosity and a gel with a stable consistency.
Araujo de Vizcarrondo
Consuelo
C
Unidad de Investigación de Análisis de Alimentos, Facultad de Farmacia, Universidad Central de Venezuela.
Rincón
Alicia Mariela
AM
Padilla
Fanny
F
D027742:Dioscorea / Q000737:chemistry*; D012212:Rheology; D011198:Solanum tuberosum / Q000737:chemistry; D013213:Starch / Q000737:chemistry*; D003313:Zea mays / Q000737:chemistry
D013213:Starch