Simultaneous, rapid, spectrophotometric determination of total starch, amylose and amylopectin

Jarvis, Christine E.; Walker, John R.

doi:10.1002/jsfa.2740630109

Cited by 179 publications

(121 citation statements)

References 9 publications

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“…0.05 mL were diluted to 5 mL with 4.85 mL of distilled water and 0.1 mL of reagent (I 2 /KI) and incubated for 10 min. The absorbance of samples was carried out at 580 and 720 nm (Jarvis and Walker, 1993).…”

Section: Samplingmentioning

confidence: 99%

Nutritional potential of yam chips (Dioscorea cayenensis and Dioscorea rotundata Poir) obtained using two methods of production in Togo

Djeri¹,

Tchobo²,

Adjrah³

et al. 2015

Afr. J. Food Sci.

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Yam is one of the most staple foods in West African countries and provides an important part of the energetic for people. This study examines chemical composition of Dioscorea cayenensis and Dioscorea rotundata Poir species dried yam chips obtained using two methods of production in Togo. Three local varieties of yams (Koukou, Kéki and Laboco) were processed in chips and were sun dried (at 28-30°C) or oven-dried (at 50°C). Nutritive components (carbohydrates, protein fats, mineral salt, vitamin C and anti-nutritional factors) of yam chips were assessed and compared with those of fresh yam. Sugar is a major component of yam chips followed by proteins, vitamin, fats, mineral salt and antinutritionals factors. For the same variety of yam, the nutritional quality depends on the method of production followed and the drying methods.

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Section: Samplingmentioning

confidence: 99%

Nutritional potential of yam chips (Dioscorea cayenensis and Dioscorea rotundata Poir) obtained using two methods of production in Togo

Djeri¹,

Tchobo²,

Adjrah³

et al. 2015

Afr. J. Food Sci.

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“…Starch content was determined using the AOAC (1995) Polarimetric method. The apparent amylose content was estimated by the six point wave length spectrophotometric analysis by Javis and Walker (1993).…”

Section: Physicochemical Propertiesmentioning

confidence: 99%

Physico-chemical, morphological and pasting properties of starches extracted from water Chestnuts (Trapa natans) from three Lakes of Kashmir, India

Gani

Haq

Masoodi

et al. 2010

Braz. arch. biol. technol.

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“…Amylose contents of jackfruit seed starch was determined in triplicate using the spectrophotometric method described by Javis and Walker (1993). Standard potato amylose and amylopectin (Sigma Chemical) were used as references.…”

Section: Chemical Analysesmentioning

confidence: 99%

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Tulyathan¹,

Tananuwong²,

Songjinda³

et al. 2002

ScienceAsia

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Some physicochemical and rheological properties of jackfruit seed flour and starch, isolated from the flour were investigated. The flour had good capacities for water absorption (205%) and oil absorption (93%). Substitution of wheat flour with the seed flour, at the level of 5, 10 and 20% markedly reduced the gluten strength of the mixed dough. The Brabender amylogram (6% concentration, db) of seed starch showed that its pasting temperature was 81 °C and its viscosity was moderate, remained constant during a heating cycle and retrograded slightly on cooling. The starch showed an A-typed X-ray powder diffraction pattern.

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Simultaneous, rapid, spectrophotometric determination of total starch, amylose and amylopectin

Cited by 179 publications

References 9 publications

Nutritional potential of yam chips (Dioscorea cayenensis and Dioscorea rotundata Poir) obtained using two methods of production in Togo

Nutritional potential of yam chips (Dioscorea cayenensis and Dioscorea rotundata Poir) obtained using two methods of production in Togo

Physico-chemical, morphological and pasting properties of starches extracted from water Chestnuts (Trapa natans) from three Lakes of Kashmir, India

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