The Starches of Dioscorea ballophylla and Amorphophallus campanulatus. Comparison with Tapioca Starch

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Abstract
Starches from the tubers of Dioscorea ballophylla and Amorphophallus campanulatus were isolated and purified. Scanning electron microscopy of these starches exhibits eliptical, spherical or irregular shapes, respectively, while the shape of tapioca is spherical. Water‐binding capacity of A. campanulatus starch is very high in comparison to D. ballophylla and tapioca starches but the amylose content is significantly less. Gelatinization temperature of both these starches is the same but it is higher when compared to tapioca starch, swelling power and solubilities are less. Paste viscosity characteristics show high peak viscosity for A. campanulatus in comparison to D. ballophylla and tapioca starch.

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