COMPARATIVE STUDY OF THE EFFECTS OF TEMPERATURE AND ANNEALING ON THE VISCOSITY OF STARCH OF YAM AND TARO FROM COTE D’IVOIRE
In order to highlight the characteristics of certain varieties of yams and taro, study on physico-chemical and functional properties have been conducted on starches, extracted from two varieties of yam (Dioscorea rotundata-cayenensis ) kponan (DCRKP) and yam Klênglê (DCRKR), and two varieties of taro (Xanthosoma sagittifolium) red Taro (TR) and white Taro (TB). The effect of temperature on the viscosity was highlighted, as well as annealing. The viscosity of the two yam varietie s increases faster with temperature but considerably lower than that of the two varieties of taro . The effect of annealing on hydrogels is less than the effect of temperature, there was an increase in the viscosity of about 0.3 for the two yam varieti es against 0.6 for the varieties of taro when the annealing increases. When the temperature increases the viscosity of the yam hydrogels increases by about 1.15 and 1.55 for taro hydrogels. The study showed that starches retrograde after two days syneresis Do is between 40 and 50% for both varieties while clarity is between 25 and 35%