Effect of Blanching on Properties of Water Yam (Dioscorea alata) Flour

Autor:	Harijono Harijono, Teti Estiasih, Dinar S. Saputri, Joni Kusnadi
Rok vydání:	2013
Předmět:	biology Dioscorine Blanching Starch fungi food and beverages General Chemistry Diosgenin biology.organism_classification Industrial and Manufacturing Engineering chemistry.chemical_compound chemistry Functional food Amylose Dioscorea Cultivar Food science Food Science
Zdroj:	Advance Journal of Food Science and Technology. 5:1342-1350
ISSN:	2042-4876 2042-4868
DOI:	10.19026/ajfst.5.3108
Popis:	Properties of flour from blanched tubers of two water yam (Dioscorea alata) cultivars were compared with those from the non blanched ones. The results showed that the proximate composition of flours from the yellow cultivar was different from that of the purple cultivar. Steam blanching (97±2°C, 7 min) on the purple cultivar resulted in more significant reduction on yield and the Lightness (L) value. However, it had significant effect on some components of the flours such as protein, ash, amylose and fiber. Results of proximate composition showed crude fat yellow and purple water yam ranging from 0.4 to 0.55%, crude protein 5-8%, dietary fiber 16-26% and starch 41-76%. Starch granule size between 20-40 μm. Blanched yellow water yam flour has the highest water and oil absorption which is 2.02 and 1.18 g/g. Dioscorine and water soluble polysaccharides, bioactive components from Dioscorea, of purple water yam flour are larger than the yellow flour. Purple water yam flour is better to be proceed as a functional food because it has a high peak viscosity, more stable to heat and has greater content of bioactive compounds. Steam blanching decrease the yield of dioscorine and water soluble polysaccharide.
Databáze:	OpenAIRE
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