What is it about?
The results showed that the modification did not affect the surface of the starch microparticles. There was an increase in swelling power for acid-modified starches and a decrease with alkaline treatments. The water solubility index increased with all treatments. The rate of water absorption only changed with the 10%acid and 0.30%hydroxide treatments. The G’ and G'' were higher for native starch than for either modification. Based on the above results, it was concluded that modified starches expand the range of products that can be manufactured from yam
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Why is it important?
Based on the above results, it was concluded that modified starches expand the range of products that can be manufactured from yam
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This page is a summary of: Efecto de las modificaciones con ácido acético e hidróxido de calcio sobre las propiedades funcionales y reológicas del almidón de ñame (Dioscorea esculenta l.), TecnoLógicas, December 2023, Instituto Tecnologico Metropolitano (ITM),
DOI: 10.22430/22565337.2802.
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