Relationships among the composition and physicochemical properties of starches with the characteristics of their films.

The physical, molecular, and functional properties of corn, cassava, and yam starches were related to the film properties of these starches. Corn, cassava, and yam starches contained 25%, 19%, and 30% amylose, respectively. Amylose from yam starch showed the smallest molecular weight among the starches and amylopectin from corn starch the smallest molecular weight.

Effects of yam starch films on storability and quality of fresh strawberries (Fragaria ananassa).

Yam starch films, formulated with yam starch (4.00 g/100 g of solution) and glycerol (1.30 and 2.