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Effect of Moisture on Hydrothermal Modification of Yam Dioscorea hispida Dennst Starch
Author(s) -
Tattiyakul Jirarat,
Naksriarporn Tarin,
Pradipasena Pasawadee,
Miyawaki Osato
Publication year - 2006
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.200500462
Subject(s) - starch , amylose , dioscorea , swelling , moisture , chemistry , food science , granule (geology) , materials science , organic chemistry , composite material , medicine , alternative medicine , pathology
Starch from Thai yam Dioscorea hispida Dennst; locally known as kloy kao niaw (KKN), was hydrothermally modified (HM) at moisture contents (MC) between 13 and 30 g water/100 g starch (wb) at 90°C for 10 h. All treatments caused a decrease in swelling power and amylose leaching, and an increase in gelatinization temperature of the starch indicating a strengthened network within the starch granule. However, when setting 7 g starch/100 g (wb) gelatinized starch dispersion to gel and subjecting the samples to dynamic rheological tests, only HM KKN starch modified at 13 g water/100 g starch (wb) gave starch gel with higher complex modulus ( G *) when compared to native KKN starch gel over the test frequency range (0.001 to 30 Hz). The X‐ray diffraction pattern revealed that KKN starch granule's crystalline structure changed from B to C‐type when modified at 13 g water/100 g starch (wb) and stayed unchanged when modified at 18 to 30 g water/100 g starch (wb).