The syneresis of starch gels from 19 yam cultivars (belonging to 4
species and complex of species) and 5 modified starches were
studied during refrigeration (4°C) and freezing (-20°C).
Syneresis of starch gels evolved on refrigeration at the onset from zero and
remained constant between 20% to 60% after 8 weeks of storage for all the yam
species. The cultivars Daminangba
( Dioscorea alata
( Dioscorea cayenensis
) were the most
refrigeration-resistant. During freezing, syneresis of yam gels evolved from
zero and remained constant in the 56 - 70% interval for the D. alata
, 35 - 70% for the D
complex, and 37 - 55% for D. dumetorum
and D. esculenta
. The Kpokpokpo
) was the most freeze-resistant cultivar. The
resistance during refrigeration of Daminangba
, as well
as the freeze resistance of Kpokpokpo
were in all cases less than those
67, the best modified commercial starches.
Treatment of yam gels with appropriate doses of hydrophilic ingredients might be
necessary to reduce their syneresis to acceptable levels.