Título en español | Zendy

Edelmiro J. Rodríguez-Sosa | Zendy; Orlando Parsi-Ros | Zendy; Miguel Ángel González | Zendy

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Título en español

Author(s) -

Edelmiro J. Rodríguez-Sosa,

Orlando Parsi-Ros,

Miguel Ángel González

Publication year - 1981

Publication title -

the journal of agriculture of the university of puerto rico

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.123

H-Index - 10

eISSN - 2308-1759

pISSN - 0041-994X

DOI - 10.46429/jaupr.v65i2.7588

Subject(s) - humanities , physics , philosophy

This paper describes the influence of pH on the viscosity or consistency properties of Habanero (D. rotundata) yam starch. Initial viscosity of starch slurries varied from 73.5° to 75.3° C. Except for a sample at pH 3.00, yam starch was stable when cooked at 50° C for 1 hour. The strength of the starch was lower when cooked at 95° C. At pH 3.00 and after reaching 95° C the starch thins down to zero viscosity and never retrogrades. The correlation coefficients between shear press of starch gels and amylographic measurements were high and significant at the 1% level.

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