Physicochemical, Pasting and Thermal Properties of the Starch of Three Varieties of Yam (Dioscorea spp.) as Potential Food Ingredients
has an intermediate balance between amylose and amylopectin, which makes it versatile. The proximal composition and techno-functional properties of yam starch position it as a promising raw material for the food industry, especially in the manufacture of thickeners, gelling agents, and in bakery products, pasta and noodles.
Authors
- Jhon Eduardo Rodríguez-Meza
- Ricardo David Andrade-Pizarro (ORCID: https://orcid.org/0000-0002-1673-0361)
- Claudia De Paula
- Diofanor Acevedo-Correa
- José Benítez-Lobo
- Alba Durango-Villadiego (ORCID: https://orcid.org/0000-0002-6463-3478)
- Mildreth Cordero-Herrera
- Piedad Montero-Castillo
Institutions
- University of Cartagena (CO)
- University of Córdoba (CO)
- Universidad del Sinú (CO)
- Cordoba University (US)
Publication Details
- Journal
- Polymers
- Published
- 2026-04-12
- DOI
- https://doi.org/10.3390/polym18080943
- Primary Topic
- Food composition and properties
- Type
- article
- Field-Weighted Citation Impact
- 0.00
Funders
- Universidad de Córdoba