AbstractSome of the most important properties, of the Florido yam (Dioscorea alata L.) starch wrere investigated. The starch has an amylose content of 34 percent and the oval-shaped granule is 31 µm in diameter, both values being higher than previously reported in the literature. The viscosity of the starch increased throughout the cooking and cooling cycles. The starch did not exhibit a peak viscosity, a factor which reflects the stability of the swollen granule.
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