Properties of Starch from Florido Yam (Dioscorea alata L.)
Título en español.
| dc.creator | ||
| dc.creator | ||
| dc.date | 1974-07-01 | |
| dc.date.accessioned | 2022-11-04T15:33:01Z | |
| dc.date.available | 2022-11-04T15:33:01Z | |
| dc.identifier | https://revistas.upr.edu/index.php/jaupr/article/view/10665 | |
| dc.identifier | 10.46429/jaupr.v58i3.10665 | |
| dc.identifier.uri | https://repositorioslatinoamericanos.uchile.cl/handle/2250/5124106 | |
| dc.description | Some of the most important properties, of the Florido yam (Dioscorea alata L.) starch wrere investigated. The starch has an amylose content of 34 percent and the oval-shaped granule is 31 µm in diameter, both values being higher than previously reported in the literature. The viscosity of the starch increased throughout the cooking and cooling cycles. The starch did not exhibit a peak viscosity, a factor which reflects the stability of the swollen granule. | en-US |
| dc.description | Se estudiaron algunas de las propiedades más importantes del almidón del ñame Florido (Dioscorea alata L.). El almidón contiene un 34 porciento de amilosa, el gránulo es de forma ovalada y tiene un diámetro de 31 µm, excediendo ambos los valores informados en la literatura. La viscosidad del almidón aumentó durante todo el proceso de cocción y enfriamiento. El almidón no exhibió un punto de viscosidad máximo, lo cual refleja la estabilidad del gránulo hinchado. | es-ES |
| dc.format | application/pdf | |
| dc.language | eng | |
| dc.publisher | University of Puerto Rico Mayagüez Campus Agricultural Experiment Station | en-US |
| dc.relation | https://revistas.upr.edu/index.php/jaupr/article/view/10665/8989 | |
| dc.rights | Derechos de autor 2017 Journal of Agriculture of the University of Puerto Rico. (Etapa III) | es-ES |
| dc.source | The Journal of Agriculture of the University of Puerto Rico; Vol. 58 No. 3 (1974): Vol. 58, No. 3, July 1974; 312-316 | en-US |
| dc.source | Journal of Agriculture of the University of Puerto Rico; Vol. 58 Núm. 3 (1974): Vol. 58, No. 3, July 1974; 312-316 | es-ES |
| dc.source | 2308-1759 | |
| dc.source | 0041-994X | |
| dc.source | 10.46429/jaupr.v58i3 | |
| dc.subject | Yams--Puerto Rico | en-US |
| dc.subject | Discoreaceae | en-US |
| dc.subject | Starch | en-US |
| dc.subject | Yams--Composition | en-US |
| dc.title | Properties of Starch from Florido Yam (Dioscorea alata L.) | en-US |
| dc.title | Título en español. | es-ES |
| dc.type | info:eu-repo/semantics/article | |
| dc.type | info:eu-repo/semantics/publishedVersion |