Changes in morphological, thermal and pasting properties of yam (Dioscorea alata) starch during growth

Native rice starch and linseed gum blends: Effect on the pasting, thermal and rheological properties

“…The higher hardness value observed with a higher level of gum can be attributed to the presence of gum that caused a competition for available moisture in the system and decreased the amylose-amylose interaction (Arocas et al 2009). Similar results of higher hardness were obtained with the addition of gums like gellan, carrageenan, and glucomannan in rice starch (Huang et al 2006). A slight reduction in the springiness of different starch samples was observed as a function of the gum level.…”

Effect of water content and mucilage on physico-chemical characteristics of Yam (Discorea alata Purpurea) starch

“…The isolated yam starch was almost free of the impurities, and had 0.08 ± 0.01% protein, 0.09 ± 0.02% ash and 0.10 ± 0.03% crude fat. The total amylose content in isolated starch was determined as 33.7 ± 0.8%, which was close to the literature data (29.5$33.1%) for D. alata Purpurea (Huang et al, 2006). The yam starch from Nigeria is reported to have 21.6-25.4% amylose (Emiola and Delarosa, 1981), while that from Brazil has 30-36% amylose (Freitas et al, 2004).…”

Physicochemical and thermal properties of taro (Colocasia esculenta sp) powders as affected by state of maturity and drying method

“…Meanwhile a limited number of previous studies on other types of tubers had shown that the stage of maturity at harvest affect the composition of Pachyrhizus ahipa (Leonel et al 2005) and cassava root (Akingbala et al 2011) as well as the morphological, thermal and pasting properties of yam starch (Huang et al 2006). In addition a study by Njintang et al (2007a) revealed the textural properties of taro flours pastes to significantly vary as a function of the method of drying during the processing of the tuber into flour.…”