Jirarat TattiyakulTarin NaksriarpornPasawadee PradipasenaOsato MiyawakiChulalongkorn UniversityIshikawa Prefectural UniversityMahidol University2018-08-202018-08-202006-04-01Starch/Staerke. Vol.58, No.3-4 (2006), 170-1761521379X003890562-s2.0-33645749224https://repository.li.mahidol.ac.th/handle/123456789/22909Starch from Thai yam Dioscorea hispida Dennst; locally known as kloy kao niaw (KKN), was hydrothermally modified (HM) at moisture contents (MC) between 13 and 30 g water/100 g starch (wb) at 90°C for 10 h. All treatments caused a decrease in swelling power and amylose leaching, and an increase in gelatinization temperature of the starch indicating a strengthened network within the starch granule. However, when setting 7 g starch/100 g (wb) gelatinized starch dispersion to gel and subjecting the samples to dynamic rheological tests, only HM KKN starch modified at 13 g water/ 100 g starch (wb) gave starch gel with higher complex modulus (G*) when compared to native KKN starch gel over the test frequency range (0.001 to 30 Hz). The X-ray diffraction pattern revealed that KKN starch granule's crystalline structure changed from B to C-type when modified at 13 g water/100 g starch (wb) and stayed unchanged when modified at 18 to 30 g water/100 g starch (wb). © 2006 WILEY-VCH Verlag GmbH & Co. KGaA.Mahidol UniversityAgricultural and Biological SciencesChemistryArticleSCOPUS10.1002/star.200500462