AbstractSome properties of the starch granules of Habanero yam (Dioscorea rotundata) were studied. These granules were oval shaped with an average diameter of 33 µ. Viscosity of the starch, as measured with the Amylograph-Viscograph, increased during cooking as starch concentration in the samples increased. The starch showed a moderate peak viscosity denoting its strength. Consistency measurements taken on the starch gel formed after amylography increased as starch concentration in the samples increased. Swelling power of the starch increased after 60° C, being relatively high at 95° C, the maximum temperature used. Light transmittance of a 1% starch solution decreased with the increase in heating temperature, while starch solubles increased.
Download data is not yet available.