Resumen

ARAUJO DE VIZCARRONDO, Consuelo; RINCON, Alicia Mariela  y  PADILLA, Fanny. Caracterización del almidón nativo de Dioscorea bulbifera L.. ALAN [online]. 2004, vol.54, n.2, pp.241-245. ISSN 0004-0622.

A non conventional source of starch, bulbs of Dioscorea bulbifera, was evaluated. Giving a yield of 28.48 g/100g on dry weight, Chemical composition, physical, physico-chemical and morphological characteristics were assessed, as well as its rheological properties. Chemical analysis showed a amylose content of 29.37%. Micrographies showed that most of the starch granules were of irregular shape, similar to a pyramid with rounded vertices, and a smaller number were elongated with smooth surface . Dioscorea starch showed a gelatinization temperature of 70.8^°C and maximum viscosity at 88.6^°C of 435 Brabender units (BU). It presented a relatively stable consistency to the cooking process and a low tendency to retrogradation; which suggest the starch possible use in food products that need a fast viscosity and a gel with a stable consistency

Palabras clave : Dioscorea; starch; characteristics; rheological properties.