eng Enviro Research Publishers Current Research in Nutrition and Food Science Journal 2347-467X 2322-0007 2026-04-10 14 1 338 355 10.12944/CRNFSJ.14.1.23 25807 article Yurika Castro Mercado 1 Piedad Montero Castillo 1 Jhon Rodriguez Meza 2 Food Engineering Program, University of Cartagena, Cartagena, Colombia Area of Formative Research, Universidad del Sinú Elías Bechara Zainum, Cartagena, Colombia Physical modifications to starch are considered a sustainable and safe way to enhance its properties, as they do not require chemical reagents and enable the optimization of food quality. This study evaluated the incorporation of hydrothermally modified (HMT) yam starch (Dioscorea rotundata) into an oat-type milk drink, analyzing its rheological, physicochemical, microbiological, and sensory characteristics. The experiment employed a completely randomized design; three concentrations of modified starch were evaluated (1.5%, 2.5%, and 3.0%), followed by a formulation with xanthan gum and a control without any additions. The starch was extracted and modified using HMT; the amylose and amylopectin contents were determined in both the native and modified starches. The physicochemical, microstructural, and technofunctional properties were also characterized. The results showed that HMT reduced the amylose content from 38.71 ± 1.70% to 26.80 ± 4.62%, increasing the amylopectin content. Microstructural analysis revealed more compact granules. Technofunctionally, HMT starch exhibited greater swelling power at 95 °C (9.13 ± 0.28%) and greater water retention capacity (2.33 ± 0.02%). The beverages exhibited pseudoplastic, non-Newtonian rheological behavior. T3 showed the highest yield point, while T4 had higher apparent viscosity and lower flow index, revealing differences between formulations. All treatments complied with the microbiological limits established by NTC 5246. However, some variation in values was observed. Additionally, syneresis was 58.89% ± 0.14% at 21 days in T3, decreasing from 79.12% ± 1.37% in the control. A panel of 50 evaluators performed a sensory evaluation of color, odor, taste, and overall appearance, there were differences between the treatments. T3 stood out in terms of smell and color, while T5 stood out in terms of taste and overall appearance. https://www.foodandnutritionjournal.org/volume14number1/characterization-of-modified-starch-from-dioscorea-rotundata-and-its-effect-on-the-rheological-physicochemical-microbiological-and-sensory-properties-of-an-oat-type-milk-drink/ Dioscorea Rotundata (HMT) Hydrothermal Treatment Milk Drink Modified Starch Oats Properties