Coupling electrostatic and static magnetic fields during drying on the structural and functional properties of starch in fresh-cut purple yam.

ABSTRACT: The objective of the present investigation was to evaluate the structural, functional, and hydration properties of starch isolated from purple yam slices modified by electrostatic field (EF), static magnetic field (SMF), and combined EF-SMF assisted drying. The results showed that EF-SMF significantly increased amylose content to 178.62 mg/g and reduced relative crystallinity to 31.1 %. Water binding capacity increased markedly to 9.93 g/g, with a corresponding improvement in oil binding capacity. Pasting properties analysis revealed a substantial decrease in peak viscosity along with reduced breakdown and setback values, indicating improved paste stability and resistance to retrogradation. Moisture migration analysis demonstrated restricted water mobility and more homogeneous distribution

SUBMITTER: Cao Y 

PROVIDER: S-EPMC12764447 | biostudies-literature | 2026 Jan

REPOSITORIES: biostudies-literature