Abstract
Starch from Thai yam Dioscorea hispida Dennst was hydrothermally modified at its original moisture content (∼13%, w/w) and 90 °C to 130 °C for 10 h. X-ray diffraction analysis of the modified starch showed that the crystallographic pattern of the starch was altered from type B in native starch to type C in the starch modified at 90 °C and to type A in those modified at 100–130 °C. Along with the change in crystallographic pattern, decreases in granule swelling, starch solubility, and amylose leaching were observed. Up to the modification temperature of 100 °C, a reduction in the estimated degree of crystallinity and an increase in peak viscosity were noted. Seven percent starch gel of all modified starches, except for that modified at 130 °C, showed higher complex moduli over 0.001 to 10 Hz in dynamic shear test when compared with 7% native starch gel.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
