Open AccessTítulo en español
Author(s) -
Edelmiro J. Rodríguez-Sosa,
Orlando Parsi-Ros,
M. A. González
Publication year - 1981
Publication title -
the journal of agriculture of the university of puerto rico/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.