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- W2912666755 abstract "This study determined some of the physico-chemical properties of starches extracted from San Fernando (Xanthosoma sagittifolium L. Schott.), (Colocasia esculenta L. Schott.), (Dioscorea hispida Dennst.), (Amorphophallus campanulatus), (Pachyrrhizus erosus L.), (Dioscorea esculenta L.) and (Dioscorea alata L.). Amylose content was found to be highest in ubi starch at 20.57 percent and lowest in pungapong at 5.97 percent. The amylose contents of the other starches were in the order: gabing tagalog < tugui < nami < singkamas < gabing San Fernando. The gelatinization of the starches was found to be completed over an approximated range of 8 to 15 deg C with pungapong starch having the lowest gelatinization temperature range at 39 to 50 deg C and tugui having the highest at 58 to 73 deg C. The gel consistency test showed that most of the starches produced soft gels. The starches have close least gelling concentration values with ubi having the lowest at 6 percent while nami had the highest at 10 percent. Ubi starch produced the least viscous paste and pungapong starch the most viscous. The swelling power and solubility pattern of the starches increased with increase in temperature. All exhibited exceptionally high swelling characteristics of tuber starches. Pungapong starch and nami starch had the lowest and highest swelling power and solubility pattern, respectively." @default.
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- W2912666755 date "1993-01-01" @default.
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- W2912666755 title "Physicochemical characteristics of starches from some rootcrops." @default.
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