Research Article

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

Table 2

Granular structure and some functional properties of waxy Dioscorea trifida starches.

CommercialAmazonian
ParametersWhite (CW)White (AW)Light purple (ALP)Purple dark (ADP)

Gel clarity (%)20.8–23.550.8−55.648.3−79.224.3–62.1

Solubility (%)75°C3.5 ± 0.32.6 ± 0.24.1 ± 0.32.5 ± 0.5
90°C4.3 ± 0.22.3 ± 0.23.6 ± 1.13.1 ± 0.8

Swelling power75°C13.6 ± 1.021.0 ± 2.523.3 ± 4.522.7 ± 0.7
90°C20.9 ± 0.726.0 ± 7.532.8 ± 6.626.8 ± 7.6

Dispersed phase (Φ)75°C0.4 ± 0.00.6 ± 0.10.7 ± 0.10.6 ± 0.0
90°C0.6 ± 0.00.7 ± 0.10.8 ± 0.10.7 ± 0.1

Granule size distribution (μm)33.527.233.534.5

Crystallinity (%)33282824

Moisture (%)22.922.8 ± 0.522.6 ± 0.122.4 ± 1.3

Except for the “commercial white,” the means values obtained for two years’ crops 2005 and 2009 were reported.
The experimental uncertainties were about 5% for amylose, crystallinity and granule sizes contents and less than 1% for λ max values.
The granule size corresponded to the average granule diameter.
Results are the means three determinations.