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Article: Genetic variation in physical properties of flour from selected Asian yams (Dioscorea spp.)

TitleGenetic variation in physical properties of flour from selected Asian yams (Dioscorea spp.)
Authors
KeywordsApparent amylose
Dioscorea
Gel texture
Gelatinization temperature
Paste viscosity
Starch processing
Swelling volume
Yam
Issue Date1998
PublisherUniversity of the West Indies, Imperial College of Tropical Agriculture.
Citation
Tropical Agriculture, 1998, v. 75 n. 1-2, p. 212-216 How to Cite?
AbstractFlours from a total of 15 genotypes of Dioscorea alata, D. esculenta, D. hispida, D. pentaphylla, and D. rotundata were evaluated to identify variation in starch-related functional properties affecting their quality for use in food processing. Significant differences were obtained among and within species for these properties. Very low amylose flours (3.8-7.4%) such as D. esculenta showed high swelling volume (SV), lower gelatinization temperatures (GT), low paste viscosities and high breakdown, and soft, sticky, and cohesive gel textures. Dioscorea rotundata flours gave slightly higher apparent amylose contents (AAC) and GT compared to D. esculenta, but moderately high and variable paste viscosities and firm, non-sticky gel textures. Dioscorea hispida flour had low AAC and GT but extremely high paste viscosity and low paste stability. Flours from wild and cultivated genotypes of D. pentaphylla and D. alata showed a range of properties with potential for use in noodle-making and for industrial uses requiring high viscosity. Genotypes BSUP 115 and BSUP 126 (D. pentaphylla) showed strong resistance to mechanical disintegration (shear-thinning). In D. alata, LA 077 purple flour gave the highest paste viscosity values and setback ratios, followed by the processing type BSUA 093, BSUA 102, and wild staple substitute BSUA 101; the Puerto Rican IA 227 and Chinese IA 401 flours gave extremely low paste viscosities, and somewhat firm, non-sticky gel textures.
Persistent Identifierhttp://hdl.handle.net/10722/68594
ISSN
2004 Impact Factor: 0.024
2015 SCImago Journal Rankings: 0.126
References

 

DC FieldValueLanguage
dc.contributor.authorSalda, VBen_HK
dc.contributor.authorRamsden, Len_HK
dc.contributor.authorSun, Men_HK
dc.contributor.authorCorke, Hen_HK
dc.date.accessioned2010-09-06T06:05:59Z-
dc.date.available2010-09-06T06:05:59Z-
dc.date.issued1998en_HK
dc.identifier.citationTropical Agriculture, 1998, v. 75 n. 1-2, p. 212-216en_HK
dc.identifier.issn0041-3216en_HK
dc.identifier.urihttp://hdl.handle.net/10722/68594-
dc.description.abstractFlours from a total of 15 genotypes of Dioscorea alata, D. esculenta, D. hispida, D. pentaphylla, and D. rotundata were evaluated to identify variation in starch-related functional properties affecting their quality for use in food processing. Significant differences were obtained among and within species for these properties. Very low amylose flours (3.8-7.4%) such as D. esculenta showed high swelling volume (SV), lower gelatinization temperatures (GT), low paste viscosities and high breakdown, and soft, sticky, and cohesive gel textures. Dioscorea rotundata flours gave slightly higher apparent amylose contents (AAC) and GT compared to D. esculenta, but moderately high and variable paste viscosities and firm, non-sticky gel textures. Dioscorea hispida flour had low AAC and GT but extremely high paste viscosity and low paste stability. Flours from wild and cultivated genotypes of D. pentaphylla and D. alata showed a range of properties with potential for use in noodle-making and for industrial uses requiring high viscosity. Genotypes BSUP 115 and BSUP 126 (D. pentaphylla) showed strong resistance to mechanical disintegration (shear-thinning). In D. alata, LA 077 purple flour gave the highest paste viscosity values and setback ratios, followed by the processing type BSUA 093, BSUA 102, and wild staple substitute BSUA 101; the Puerto Rican IA 227 and Chinese IA 401 flours gave extremely low paste viscosities, and somewhat firm, non-sticky gel textures.en_HK
dc.languageengen_HK
dc.publisherUniversity of the West Indies, Imperial College of Tropical Agriculture.en_HK
dc.relation.ispartofTropical Agricultureen_HK
dc.subjectApparent amyloseen_HK
dc.subjectDioscoreaen_HK
dc.subjectGel textureen_HK
dc.subjectGelatinization temperatureen_HK
dc.subjectPaste viscosityen_HK
dc.subjectStarch processingen_HK
dc.subjectSwelling volumeen_HK
dc.subjectYamen_HK
dc.titleGenetic variation in physical properties of flour from selected Asian yams (Dioscorea spp.)en_HK
dc.typeArticleen_HK
dc.identifier.openurlhttp://library.hku.hk:4550/resserv?sid=HKU:IR&issn=0041-3216&volume=75&spage=212&epage=216&date=1998&atitle=Genetic+variation+in+physical+properties+of+flour+from+selected+Asian+yams+(Dioscorea+spp.)en_HK
dc.identifier.emailRamsden, L: lramsden@hku.hken_HK
dc.identifier.emailSun, M: meisun@hkucc.hku.hken_HK
dc.identifier.emailCorke, H: harold@hku.hken_HK
dc.identifier.authorityRamsden, L=rp01484en_HK
dc.identifier.authoritySun, M=rp00779en_HK
dc.identifier.authorityCorke, H=rp00688en_HK
dc.description.naturelink_to_subscribed_fulltext-
dc.identifier.scopuseid_2-s2.0-0041780108en_HK
dc.identifier.hkuros39468en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-0041780108&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume75en_HK
dc.identifier.issue1-2en_HK
dc.identifier.spage212en_HK
dc.identifier.epage216en_HK
dc.publisher.placeTrinidad & Tobagoen_HK
dc.identifier.scopusauthoridSalda, VB=6506751929en_HK
dc.identifier.scopusauthoridRamsden, L=6603549232en_HK
dc.identifier.scopusauthoridSun, M=7403181447en_HK
dc.identifier.scopusauthoridCorke, H=7007102942en_HK

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