Structural and physicochemical characterization of Sphenostylis stenocarpa (Hochst. ex A. Rich.) Harms tuber starch.
Food Chem
; 212: 305-12, 2016 Dec 01.
Article
en En
| MEDLINE
| ID: mdl-27374537
ABSTRACT
Several characteristics of African Yam Bean tuber starch (AYB) were studied and compared with that of a well-known native potato starch (P). The diameter of AYB granules ranged from 5.7µ to 49µ with a median at 19.5µ. During its pasting, AYB exhibited a low peak of viscosity in accordance with its low granules swelling and disintegration capacity. The gelatinization temperature of AYB was 75.2°C while that of P was 60.4°C. AYB was observed to be more stable during thermo-gravimetrical Analysis. Its degradation peak was observed at 308°C while that of P was 303°C. The X-ray diffraction analysis revealed that AYB belongs to the A-type crystalline group instead of C-type as claimed for several legumes starches. The stability of AYB and its capacity to structure starch-water systems make this resource an interesting ingredient for new food and non-food products.
Palabras clave
Texto completo:
1
Colección:
01-internacional
Banco de datos:
MEDLINE
Asunto principal:
Almidón
/
Sphenostylis
Idioma:
En
Revista:
Food Chem
Año:
2016
Tipo del documento:
Article