Swelling and Solubility of Some Wild Yam Species Starch Granules

Sahoré Drogba Alexis ； Amani N'guessan Georges

《Focusing on Modern Food Industry》 2卷3期 (2013/08) Pp. 118-122

並列摘要

Starches extracted from the tubers of some wild yam species (Dioscorea praehensilis, D hirtiflora, D. bulbifera, D. burkilliana D. togoensis, D. dumetorum and D minutiflora) were studied with regard to their properties of swelling and solubility in the water. The hydration capacity of these starches was low. Their swelling corresponded to an absorption of water ranging between 5 g / g and 16 g / g and their solubility is altogether limited enough ranging from 9.4% to 16.6% and occurred at elevated temperatures. The solubility increased with the swelling power.

並列關鍵字

Starch ； Tuber ； Wild Yam ； Swelling ； Solubility