Functional and pasting characteristics of modified water yam flour (Diocorea alata)

Rosida R., . and Harijono, . and Estiasih T., . and Sriwahyuni E., . Functional and pasting characteristics of modified water yam flour (Diocorea alata). pp. 1880-1888. ISSN 2231-7546

Autoclaving-cooling treatment was introduced in order to produce the physically modified water yam flour. Water yam (Dioscorea alata) tuber of three varieties (purple yellow and white) were autoclaved-cooled (3 cycles) prior to the determination of their functional and pasting properties of their flours. Autoclaving-cooling treatments resulted in a significant increase in crystallinity of the starches swelling power and water absorption capacity; whereas solubility and oil absorption capacity were lowered by autoclaving-cooling process. When compared to the native and modified water yam flours showed lower peak viscosity breakdown viscosity final viscosity pasting temperature and shorter pasting time but the differences were insignificant (p0.05). Low viscosities of the modified water yam flours make it suitable for a wide application in the food industry. The objective of this work is to study the effect of autoclaving-cooling treatments and the varieties of water yam on the pasting and functional properties of modified water yam flours.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/24%20(05)%202017/(6).pd...

Abstract

Autoclaving-cooling treatment was introduced in order to produce the physically modified water yam flour. Water yam (Dioscorea alata) tuber of three varieties (purple yellow and white) were autoclaved-cooled (3 cycles) prior to the determination of their functional and pasting properties of their flours. Autoclaving-cooling treatments resulted in a significant increase in crystallinity of the starches swelling power and water absorption capacity; whereas solubility and oil absorption capacity were lowered by autoclaving-cooling process. When compared to the native and modified water yam flours showed lower peak viscosity breakdown viscosity final viscosity pasting temperature and shorter pasting time but the differences were insignificant (p0.05). Low viscosities of the modified water yam flours make it suitable for a wide application in the food industry. The objective of this work is to study the effect of autoclaving-cooling treatments and the varieties of water yam on the pasting and functional properties of modified water yam flours.

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Item Type:	Article
AGROVOC Term:	Dioscorea
AGROVOC Term:	Dioscorea alata
AGROVOC Term:	Water yam
AGROVOC Term:	Flours
AGROVOC Term:	Autoclaving
AGROVOC Term:	Cooling
AGROVOC Term:	Proximate composition
AGROVOC Term:	Colorimetry
AGROVOC Term:	Chemical composition
AGROVOC Term:	Moisture content
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:28
URI:	http://webagris.upm.edu.my/id/eprint/23822

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