Pyrodextrinization of yam (Dioscorea sp.) starch isolated from tubers grown in Brazil and physicochemical characterization of yellow pyrodextrins

•Acid concentration and incubation time negatively affected the AS content.•Pyrodextrinization caused a decrease of 30 − 54 % (P < 0.05) in AS content.•The less digestible and lighter pyrodextrin was Pyr-8.•Pyrodextrins were water-soluble and very low viscous materials at 40 % w/v solutions.•Pyr-...

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