Resumen

PACHECO DE DELAHAYE, Emperatriz  y  TECHEIRA, Nora. Chemical and functional properties of native and modified yam (dioscorea alata) starch. INCI [online]. 2009, vol.34, n.4, pp.280-285. ISSN 0378-1844.

Yam (Dioscorea alata) starch was modified through alkaline and alcoholic-alkaline treatments, with the objective to assay their chemical composition and some of their functional properties, with the aim of studying its possible use as an ingredient of food products manufacture. The results obtained indicate that water absorption capacity (swelling) and solubility were increased with the modification made, while the freeze-thawing stability improved with each one of the treatments. The modified starch had a lower trend to setback, measured as transmittance percentage, and the viscosity of each one of the studies of yam starch suspensions kept stable during the constant warming period to which they were submitted to obtain the amylographic curves. The modified yam starch could be applied as a thickener for soups and a stabilizer in frozen desserts, specially the cold water soluble granular starch (AGSAF), due to a greater capacity to dissolve in water at room temperature.

Palabras clave : Almidón Granular; Almidón Modificado; Dioscorea alata.