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Starches were prepared from the roots of two kinds of cocoyams. Sweet potato starch was used as the control. The rheological properties of starch pastes and gels were investigated. A new method of electrical impedance measurement was developed to measure the spinning characteristics of starch pastes (1–6%), spinning distance, spinning stress and spinning energy. It was confirmed that spinning energy...
Starches were prepared from two kinds of cocoyam roots, and sweet potato starch was used as the control to measure physicochemical properties such as amylose content, particle size distribution, X-ray diffraction patterns, swelling power and solubility. We investigated the changes in the degree of retrogradation with time of each starch paste kept in cold storage. The amylose content was 25.4% in...