Effect of pH on Pasting Properties of Habanero (Dioscorea rotundata) Yam Starch
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Rodríguez-Sosa, E. J., Parsi-Ros, O., & González, M. A. (1981). Effect of pH on Pasting Properties of Habanero (Dioscorea rotundata) Yam Starch. The Journal of Agriculture of the University of Puerto Rico, 65(2), 154-159. https://doi.org/10.46429/jaupr.v65i2.7588

Abstract

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.
https://doi.org/10.46429/jaupr.v65i2.7588
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