Author

Piedad Montero-Castillo

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Open access 2026

Influence of low-temperature blanching on rheological behavior, pasting, and powder flow properties of creole yam (Dioscorea alata) flours

Abstract This study is based on significant postharvest losses of creole yam (Dioscorea alata) and the limited information regarding the impact of thermal pretreatments on its rheological properties and it evaluated the effect of blanching at 40 °C, 50 °C, and 60 °C on the functionality of yam flour. Through steady-sta...

Diofanor Acevedo-Correa, Rayding Daniel Julio-Narvaez, Jose Alberto Baldiris-Corrales et al. · Brazilian Journal of Food Te... · 0 citations

Open access Oct 2026

Unlocking the Potential of Three Yam Species (Dioscorea spp.) as Starch Sources: Physicochemical, Functional, Morphological, Thermal, and Rheological Characterization

Yams (Dioscorea spp.) are tubers with high agro-industrial potential due to their elevated starch content; however, their use remains mainly limited to fresh consumption. This study aimed to comparatively evaluate the physicochemical, functional, morphological, thermal, and rheological properties of native starches fro...

Katherine Paternina-Sierra, Piedad Montero-Castillo, Diofanor Acevedo-Correa · Polymers · 0 citations