Evaluation of the Functional Properties of Promising Dioscorea trifida L. Waxy Starches for Food Innovation
Joint Authors
Segovia, Xiomara
Reynes, Max
Pérez, Elevina
Sánchez, Teresa
Gibert, Olivier
Dufour, Dominique
Rolland-Sabaté, Agnès
Source
International Journal of Carbohydrate Chemistry
Issue
Vol. 2011, Issue 2011 (31 Dec. 2011), pp.1-7, 7 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2011-11-30
Country of Publication
Egypt
No. of Pages
7
Main Subjects
Abstract EN
Few natural waxy starches are offered to the industry demand.
Therefore, the morphological, physical, and chemical characteristics of “Mapuey” waxy starch were assessed.
Amylose contents of starches isolated from Dioscorea trifida L.
(“Mapuey”) landraces cultivated in the Amazons of Venezuela were lower (<8.1%) than commercial Mapuey starch (>8.7%).
DSC onset gelatinization temperatures varied from 71.1 to 73.2°C.
All starches exhibited B-type patterns, with degrees of crystallinity varying from 28% to 33%.
The highest crystallinity was found for the starches exhibiting the highest amylose content.
At 90°C, solubility and swelling power varied from 2.3 to 4.3% and 20.9 to 32.8%, respectively.
Gel clarity was variable from 20.8 to 62.1%.
A 5% starch suspension induced a high RVA peak viscosity between 1667 and 2037 cP.
This natural waxy yam resource is a promising ingredient for food industry.
American Psychological Association (APA)
Pérez, Elevina& Gibert, Olivier& Rolland-Sabaté, Agnès& Segovia, Xiomara& Sánchez, Teresa& Reynes, Max…[et al.]. 2011. Evaluation of the Functional Properties of Promising Dioscorea trifida L. Waxy Starches for Food Innovation. International Journal of Carbohydrate Chemistry،Vol. 2011, no. 2011, pp.1-7.
https://search.emarefa.net/detail/BIM-451129
Modern Language Association (MLA)
Pérez, Elevina…[et al.]. Evaluation of the Functional Properties of Promising Dioscorea trifida L. Waxy Starches for Food Innovation. International Journal of Carbohydrate Chemistry No. 2011 (2011), pp.1-7.
https://search.emarefa.net/detail/BIM-451129
American Medical Association (AMA)
Pérez, Elevina& Gibert, Olivier& Rolland-Sabaté, Agnès& Segovia, Xiomara& Sánchez, Teresa& Reynes, Max…[et al.]. Evaluation of the Functional Properties of Promising Dioscorea trifida L. Waxy Starches for Food Innovation. International Journal of Carbohydrate Chemistry. 2011. Vol. 2011, no. 2011, pp.1-7.
https://search.emarefa.net/detail/BIM-451129
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-451129