Analysis of the gelatinization curves of native starches of three species of yam: Criollo (Dioscorea alata), Hawthorn (Dioscorea rotundata) and Diamond 22

被引：2
作者：
Salgado-Ordosgoitia R.D. [1 ]
Paternina-Contreras A.L. [2 ]
Cohen-Manrique C.S. [1 ]
Rodríguez-Manrique J.A. [1 ]
机构：
[1] Facultad de Ciencias Básicas, Ingeniería y Arquitectura., Corporación Universitaria del Caribe CECAR, Sincelejo
[2] Universidad de Sucre, Departamento de Ingeniería Agroindustrial, Procesos Agroindustriales y Desarrollo Sostenible, Sincelejo – Sucre
来源：
Informacion Tecnologica | 2019年 / 30卷 / 04期
关键词：
Amylopectin; Amylose; Tuber; Viscosity;
D O I：
10.4067/S0718-07642019000400093
中图分类号：
学科分类号：
摘要：
The objective of the present study was to analyze the gelatinization curves of native starches extracted from the Criollo, Espino and Diamante 22 yam species. Methodologically, a rheometer and a rapid starch analyzer were used. It was found that the initial gelatinization temperature was higher for the Criollo and Diamante 22 species. The highest viscosity was obtained in the Hawthorn species. Finally, the Criollo and Diamante 22 species presented greater stability and less tendency to retro degradation favoring their use in foods that require to maintain a gel of stable consistency to cooking processes and in products that need cooling during their preparation. This suggests their possible use in food formulations that require fast development of viscosity and a gel of stable consistency. © 2019 Centro de Informacion Tecnologica. All rights reserved.
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页码：93 / 102
页数：9
相关论文
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