Thermal and Morphological Characterization of Native and Plasticized Starches of Sweet Potato (Ipomoea batatas) and Diamante Yam (Dioscorea rotundata)
The objective of this study is to determine the morphological, physicochemical, and thermal properties of starches from two species of tubers, Ipomoea batatas (SP) and Dioscorea rotundata (DY), as well as the influence of glycerol as a plasticizer. The amylose/amylopectin content is 25.59/74.4 in DY...
- Autores:
-
Martinez Villadiego, Keydis
Arias Tapia, Mary Judith
Useche Vivero, Jairo
Ledesma, Yorleys
Leyton, Alexander
- Tipo de recurso:
- Fecha de publicación:
- 2020
- Institución:
- Universidad Tecnológica de Bolívar
- Repositorio:
- Repositorio Institucional UTB
- Idioma:
- eng
- OAI Identifier:
- oai:repositorio.utb.edu.co:20.500.12585/9565
- Acceso en línea:
- https://hdl.handle.net/20.500.12585/9565
https://link.springer.com/article/10.1007/s10924-020-01898-2
- Palabra clave:
- Starch
Dioscorea rotundata
Ipomoea batatas
Morphology
Thermal analysis
Amylose and amylopectin content
- Rights
- closedAccess
- License
- http://purl.org/coar/access_right/c_14cb