Physico-chemical properties of flours and starches from selected commercial tubers available in Australia

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Aprianita, Aprianita, Purwandari, Umi, Watson, Bronwyn and Vasiljevic, Todor (2009) Physico-chemical properties of flours and starches from selected commercial tubers available in Australia. International Food Research Journal, 16 (4). pp. 507-520. ISSN 1985-4668


Physico-chemical properties of flours and starches extracted from the tubers, taro, yam, and sweet potato commercially available in Australia were investigated. Results pointed out that each of the different tubers might be utilized for specific applications in food processing. In contrast to the sweet potato and yam flours and starches, with larger particle size distributions from 28.3 and 251 μm, the taro flour with a mean particle distribution size from 1.067-64.19 μm is better suited in applications where improved binding and reduced breakability is required. Paste clarity of the sweet potato was above 30% light transmittance whereas the other two tubers (yam and taro) had less than 10% light transmittance in both cases. All flours and starches exhibited variable pasting behavior, with starches having a higher viscosity. Among flours, taro had the highest peak and final viscosity. Yam flour and starch were more stable against heat and mechanical treatment. The extracted mucilage from these tubers showed apparent shear thinning behavior. Concentration dependant flow behavior of all mucilage samples was successfully fitted by the Power Law (Ostwald), Hershel Buckley and Casson models.

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Online ISBN: 2231-7546

Item type Article
Official URL
Subjects Historical > Faculty/School/Research Centre/Department > School of Biomedical and Health Sciences
Historical > FOR Classification > 0908 Food Sciences
Historical > SEO Classification > 8202 Horticultural Crops
Keywords ResPubID17316. Physico-chemical properties, taro, yam, sweet potato, flour, properties of four, chemical properties, starch, commercial tubers, Australia, Australian
Citations in Scopus 85 - View on Scopus
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