Effect of moisture on hydrothermal modification of yam Dioscorea hispida Dennst starch

• المؤلفون الرئيسيون: Jirarat Tattiyakul, Tarin Naksriarporn, Pasawadee Pradipasena, Osato Miyawaki
• مؤلفون آخرون: Chulalongkorn University
• التنسيق: مقال
• منشور في: 2018
• الموضوعات: Agricultural and Biological Sciences; Chemistry
• الوصول للمادة أونلاين: https://repository.li.mahidol.ac.th/handle/123456789/22909

Starch from Thai yam Dioscorea hispida Dennst; locally known as kloy kao niaw (KKN), was hydrothermally modified (HM) at moisture contents (MC) between 13 and 30 g water/100 g starch (wb) at 90°C for 10 h. All treatments caused a decrease in swelling power and amylose leaching, and an increase in ge...