ISOLATION AND DETERMINATION OF SOME PHYSICAL, CHEMICAL AND PHYSICOCHEMICAL CHARACTERISTICS OF BARBASCO STARCH (Dioscorea composita)

Abstract

The objetive of the present work was to isolate and determine some of the properties of the barbasco starch (Díoscorea composita), on purpose to define his technological aplications. The investigated parameters were: centesimal composition (humidity , protein, fat, fiher, ash and carrbohydrates}, water bibding capacity (WBC), intrinsic viscosity, viscoamylograficals properties, number of glucose groups per segment of amylase, microscopy of the granule, estimation of amylose and amylopectin content and absolute density of the.