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...

Full description

Autores:

Ledesma, Yorleys
Leyton Coneo, Alexander de Jesús
Useche Vivero, Jairo Francisco
Arias Tapia, Mary Judith
Martínez Villadiego, Keydis

Tipo de recurso:

Article of investigation

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