Evaluation of the Functional Properties of Promising Dioscorea trifida L. Waxy Starches for Food Innovation

Table 1

Amylose content percentages of the starches isolated from the four yam varieties and at two harvesting years and estimated by differential scanning calorimetry, amperometry, and colorimetry.

	Commercial	Amazonian
Parameters	White (CW)	White (AW)	Light purple (ALP)	Dark purple (ADP)
% purity (w/w)	99.9	99.7	99.7	99.7
% yield (w/w)	22.5 ± 0.1	19.0 ± 0.0	17.5 ± 0.1	16.1 ± 0.0
DSC amylose (%)	8.6	1.3–2.7	2.0–3.5	1.5–2.6
Colorimetric amylose (%)	11.9	1.8–2.0	1.4–5.5	3.0–8.0
Amperometric amylose (%)	9.5	2.2–2.4	3.4–3.7	2.2–5.9
λ max (nm)	593	550–565	550–558	547–554