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.
Commercial
Amazonian
Parameters
White (CW)
White (AW)
Light purple (ALP)
Purple dark (ADP)
Gel clarity (%)
20.8–23.5
50.8−55.6
48.3−79.2
24.3–62.1
Solubility (%)
75°C
3.5 ± 0.3
2.6 ± 0.2
4.1 ± 0.3
2.5 ± 0.5
90°C
4.3 ± 0.2
2.3 ± 0.2
3.6 ± 1.1
3.1 ± 0.8
Swelling power
75°C
13.6 ± 1.0
21.0 ± 2.5
23.3 ± 4.5
22.7 ± 0.7
90°C
20.9 ± 0.7
26.0 ± 7.5
32.8 ± 6.6
26.8 ± 7.6
Dispersed phase (Φ)
75°C
0.4 ± 0.0
0.6 ± 0.1
0.7 ± 0.1
0.6 ± 0.0
90°C
0.6 ± 0.0
0.7 ± 0.1
0.8 ± 0.1
0.7 ± 0.1
Granule size distribution (μm)
33.5
27.2
33.5
34.5
Crystallinity (%)
33
28
28
24
Moisture (%)
22.9
22.8 ± 0.5
22.6 ± 0.1
22.4 ± 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.