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Updated: Jul 15, 2026

Rapid High Throughput Amylose Determination in Freeze Dried Potato Tuber Samples
Published on: October 14, 2013
[Characterisation of Dioscorea bulbifera native starch]
Consuelo Araujo de Vizcarrondo1, Alicia Mariela Rincón, Fanny Padilla
1Unidad de Investigación de Análisis de Alimentos, Facultad de Farmacia, Universidad Central de Venezuela.
Abstract:
A non conventional source of starch, bulbs of Dioscorea bulbifera, was evaluated. Giving a yield of 28.48 g/100 g on dry weight, chemical composition, physical, physico-chemical and morphological characteristics were assessed, as well as its rheological properties. Chemical analysis showed a amylose content of 29.37%. Micrographies showed that most of the starch granules were of irregular shape, similar to a pyramid with rounded vertices, and a smaller number were elongated with smooth surface. Dioscorea starch showed a gelatinization temperature of 70.8 degrees C and maximum viscosity at 88.6 degrees C of 435 Brabender units (BU). It presented a relatively stable consistency to the cooking process and a low tendency to retrogradation; which suggest the starch possible use in food products that need a fast viscosity and a gel with a stable consistency.
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