Effect of Moisture on Hydrothermal Modification of Yam   Dioscorea hispida   Dennst Starch | Zendy

Tattiyakul Jirarat | Zendy; Naksriarporn Tarin | Zendy; Pradipasena Pasawadee | Zendy; Miyawaki Osato | Zendy

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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).

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