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

Table 3

RVA gelatinization profile of waxy Dioscorea trifida starches.

	Commercial	Amazonians
Parameters	White (CW)	White (AW)	Light purple ((ALP)	Dark purple (ADP)
Peak viscosity (cP)	*	1667	2037	1848
Pasting temperature (°C)	78.08	76.90	76.20	78.50
Breakdown (cP)	*	375	695	683
Setback (cP)	*	−397	−764	−694
Consistency (cP)	−1002	29	69	−330

Except for CW, results are the means of two determinations and two harvesting years (2005 and 2009).
*Results not computed due to the absence of peak.