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Studies on Dioscorea rotundata Starch Properties
Author(s) -
Moorthy S. N.,
Nair S. G.
Publication year - 1989
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19890410302
Subject(s) - dioscorea rotundata , amylose , dioscorea , starch , granule (geology) , dioscoreaceae , food science , chemistry , amylopectin , viscosity , botany , materials science , biology , composite material , pathology , medicine , alternative medicine
Starch from six clonal selections of Dioscorea rotundata was isolated by standard procedure. The yield was between 20–24%. Various properties of these starches were compared. Granule size, 2% viscosity, peak viscosity, clarity, sol stability, total and soluble amylose contents were studied and only small variations were observed in the properties except paste viscosities among the clonal selections. The phosphorus content of Dioscorea starch was found to be three times as much as cassava starch, but low compared to potato starch. The higher gel strength of D. rotundata starch paste compared to cassava gel may be attributed to the phosphate linkages among the starch molecules in the granules.