Análisis físico-químico y morfológico de almidones de ñame, yuca y papa y determinación de la viscosidad de las pastas

Abstract

The physicochemical properties, morphology and the viscoamilogrames of yam, potato and cassava native starches were studied. Previous the determinations, the samples were dried up to constant weight. Ash and amylose content, gelatinization temperature and viscosity were lower in cassava; fat showed differences between cassava and potato; water absorption index in yam, potato and cassava showed significant differences. Cooking facility was similar in yam and potato; the increase in paste viscosity was greater in yam and potato. Also, it was observed differences in shape and size granule. These changes in properties, viscosity and morphology can influence the manufacture of food and non-food products derived from these starches.