02452naa a2200397 a 450000100080000000500110000800800410001902400480006010000200010824501440012826000090027252013230028165000120160465000150161665000200163165000200165165000110167165000330168265000110171565000160172665000140174265000090175665000100176565000150177565000110179065000130180165000230181465000270183765000140186465000160187865300280189470000220192270000270194470000260197177300570199720909132020-10-14       2018    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1002/star.2017001852DOI1 aBERNARDO, C. O.  aUltrasound assisted extraction of yam (Dioscorea bulbífera) starchbeffect on morphology and functional properties.h[electronic resource]  c2018  aAfter the grinding stage of yam tubers, ultrasonic treatment (UT) is comparedto traditional starch extraction. Different sonication conditions of amplitude(12, 40, and 68%) and time (3, 6, and 9 min) are evaluated along two othertreatments: a control (0% amplitude) and 70% amplitude for 15 min, in order tocompare the traditional extraction method and extreme ultrasonic conditions.Extraction yield, centesimal composition, color instrumental analysis, scanningelectron microscopy, optical microscopy, particle size, x-ray diffraction, swellingpower and solubility, paste clarity, pasting properties, thermal properties, andabsolute density are used to evaluate the isolated starches. Yield increased from29.85% (control) to 32.09% (70% amplitude, 15 min). The surface of certainsonicated treated starch becomes damaged, also amorphous region is reduced,but no change in the crystalline pattern of starch is observed, characterized as Btype. Except for treated starches at 70% amplitude for 15 min, all others showedno change or slight increase of peak viscosity. Despite the increase in yield,ultrasound caused changes on physical and chemical characteristics, dependingon time and amplitude, hence it may be used as alternative technique forphysical starch modification, for example, for producing thickeners agent.  aCassava  aExtraction  aFood technology  aModified starch  aPastes  aprincipal component analysis  aStarch  aUltrasonics  aViscosity  aYams  aAmido  aExtração  aInhame  aMandioca  aMorfologia Vegetal  aTecnologia de Alimento  aUltrassom  aViscosidade  aPropriedades funcionais1 aASCHERI, J. L. R.1 aHIDALGO CHÁVEZ, D. W.1 aCARVALHO, C. W. P. de  tStarch/Stärkegv. 70, n. 3/4, p. 1-10, March, 2018.