<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0379-3982</journal-id>
<journal-title><![CDATA[Revista Tecnología en Marcha]]></journal-title>
<abbrev-journal-title><![CDATA[Tecnología en Marcha]]></abbrev-journal-title>
<issn>0379-3982</issn>
<publisher>
<publisher-name><![CDATA[Instituto Tecnológico de Costa Rica]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0379-39822016000500086</article-id>
<article-id pub-id-type="doi">10.18845/tm.v29i5.2519</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Flours and starches made from cassava (yuca), yam, sweet potatoes and ñampi: functional properties and possible applications in the food industry]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Vargas-Aguilar]]></surname>
<given-names><![CDATA[Pedro]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,University of Costa Rica Food Technology School ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Costa Rica</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>02</month>
<year>2016</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>02</month>
<year>2016</year>
</pub-date>
<volume>29</volume>
<fpage>86</fpage>
<lpage>94</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.sa.cr/scielo.php?script=sci_arttext&amp;pid=S0379-39822016000500086&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.sa.cr/scielo.php?script=sci_abstract&amp;pid=S0379-39822016000500086&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.sa.cr/scielo.php?script=sci_pdf&amp;pid=S0379-39822016000500086&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract A review was carried out of the physical and chemical properties of flours and starches made from cassava, yam, ñampi, and sweet potatoes. Amyloseamylopectin content, viscosity, nutritional value and fiber content were studied to associate them with their functional and technicalfunctional properties. A relationship was found between amylose-amylopectin, viscosity and fiber content and digestibility of those starches, as well as with glycemic index values. It was found that it is possible to introduce modifications through fermentation to enhance the nutritional value of these starches. Fermentation allows the production of gluten-free bread and energy drinks as an option to diversify products. It was also found that there is a relationship between starch viscosity and a reduction of fat absorption in fried foods.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Tropical tubers]]></kwd>
<kwd lng="en"><![CDATA[starch]]></kwd>
<kwd lng="en"><![CDATA[cassava]]></kwd>
<kwd lng="en"><![CDATA[yam]]></kwd>
<kwd lng="en"><![CDATA[ñampi]]></kwd>
<kwd lng="en"><![CDATA[sweet potatoes]]></kwd>
<kwd lng="en"><![CDATA[functional properties.]]></kwd>
</kwd-group>
</article-meta>
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