Abstract
Abstract—The research aim was to investigate yam starch physicochemical and functional characteristic. Five yam cultivars, yellow, orange, light purple, purple, and dark purple yams were used. SEM examination show three dimensions of starch granule which was round, oval and spherical in shapes. Particle size analysis performed asymmetrical unimoda distribution with 7 to 100 µm range of granule size. The relative crystallinity ranged 20.6 to 30.4% with B-type structure. The amylose and phosphorus content ranged 23.44 to 26.99% and 268 to 365 ppm respectively. These starch physicochemical characters lead to the gelatinization character To, Tp and H ranged 73.9 to 77.4C, 78.0 to 80.7C, and 16.2 to 16.9J/g respectively. Pasting properties showed pasting T and peak viscosity ranged 81.95 to 86.38C, 477.35 to 571.15RVU respectively. All the starches showed G' has higher value than G up to =5(10) 5 rad/s frequency sweep. No intersection between G' and G graphs were found in OY and PDY up to =10 7 rad/s, which indicated the strength and stable gel of both cold pasta.
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