Characterization of Physicochemical and Functional Properties of Starch from Five Yam (Dioscorea Alata) Cultivars in Indonesia

Nadia, Lula

doi:10.7763/ijcea.2014.v5.434

Cited by 15 publications

(26 citation statements)

References 36 publications

(54 reference statements)

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“…From these tubers the starch yield obtained was up to 14% (wb). This result is similar to starch yield reported before which ranged from 7 -16% [7].…”

Section: Resultssupporting

confidence: 92%

“…There were 3 methods for starch extraction which produced "control starch", "soaked starch" and "steam blanched starch". The methods of starch extractions were done following method described by Nadia [7] with some modification. The procedures to obtained "control starch" was as follow.…”

Section: B Methodsmentioning

confidence: 99%

“…The starch content of Dioscorea alata's tuber reaches 80%(dw) [1]. Several researches about physicochemical properties of this starch have been published [2]- [7], however none has published the properties of the starch from the tuber of Dioscorea lata's plants which are cultivated in Jambi Province.…”

Section: Introductionmentioning

confidence: 99%

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The Study of Physico-Chemical Properties of Dioscorea alata’s Starch From Jambi Province

Ulyarti

Lavlinesia

Fortuna

et al. 2016

International Journal on Advanced Science, Engineering and Information Technology

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Botanical origin of a plant is known to affect the physical characteristic of its tuber. This research was conducted to investigate the physical characteristic of starch obtained from Dioscorea alata tubers grown in Jambi Province. There were two cultivars used in this experiment: yellow and purple tuber. The tubers were extracted using three methods: control, soaking and steam blanching. Soaking was performed by soaking the small cut tubers in hot water at 60 o C for 15 minutes while steam blanching was performed by steaming them at 100 o C for 5 minutes. The starches were examined for their colour parameter, swelling power (SP) and solubility. SP and solubility of starch were observed at several temperatures from 65 to 95 o C. Type of cultivar and the extraction method significantly affect L*, a* and b* value of the starch. SP at 65 o C, 70 o C and 75 o C were found to be affected by both the type of cultivar (p<0.01)) and the extraction method (p<0.01). Steam blanching was found to increase SP of purple and yellow cultivars. The solubility of starch was not affected by either the type of cultivar nor the extraction method

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“…From these tubers the starch yield obtained was up to 14% (wb). This result is similar to starch yield reported before which ranged from 7 -16% [7].…”

Section: Resultssupporting

confidence: 92%

Section: B Methodsmentioning

confidence: 99%

See 1 more Smart Citation

The Study of Physico-Chemical Properties of Dioscorea alata’s Starch From Jambi Province

Ulyarti

Lavlinesia

Fortuna

et al. 2016

International Journal on Advanced Science, Engineering and Information Technology

View full text Add to dashboard Cite

show abstract

“…While the study by Otegbayo et al [11] revealed that starch granule shape of some varieties of Nigerian D. alata is dominantly triangular and oval. This study showed that there are some differences in shape of D. alata local varieties compared to that reported by Nadia et al [14]. The result of this study is closer to that of Riley et al [15] and Otegbayo et al [11].…”

Section: Methodssupporting

confidence: 84%

“…However, the triangular and polygonal shapes are predominant. Others reported that granules of D. alata from Indonesia and China are round, oval, ellipsoid and spherical [13,14]. According to Ri-ley et al [15], granules of some Jamaican D. alata are ellipsoid, polyhedral, triangular and rod-like, but predominantly ellipsoid and triangular.…”

Section: Methodsmentioning

confidence: 99%

Study on Starch Granules of Local Varieties of Dioscorea hispida and Dioscorea alata

Fauziah

Mas'udah

Hendrian

2016

JTLS

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Starch is regarded as vital in the food industry, where granule size and shape determine its function and uses. One plant taxon that is widely known as a starch source is Dioscorea (Dioscoreaceae), whose starch and protein content make it as healthy food. As the initial step to identify which varieties possess potential as starch sources, we conducted the study on starch granule morphology of some local varieties of D. hispida and D. alata. The aim of this study was to determine the shape and size variation of the starch granule of each variety of D. hispida and D. alata. The results showed that starch granule morphology does not only vary between species of D. hispida and D. alata, but also among varieties of those species. The method used was a simple preparation of starch granules with 10% iodine staining and transparent polish to prevent the preparations from shifting. The shape of starch granules in D. hispida is dominantly polygonal (polyhedral). It showed similar results as those reported by other authors in their studies, except that-in this study-we found there is also a triangular shape, which has never been reported before. The Starch granule size of D. hispida is found to be "Very small-Small" and only one variety of the species-that is Gadung Jahe (DC9)-is classified as "Small" type. According to previous studies, varieties with small type starch granule are recommended as potential sources for non-food industrial raw materials. The shape of starch granules in D. alata is similar to those reported in other studies, which is dominantly triangular and polygonal; the size is classified as "Medium" type, except for two varieties that are Uwi Ratu (DC4) and Uwi Ulo (DC5), which are classified as "Large". According to previous studies, varieties with large type starch granule are recommended as potential sources of food. Thus, from this study three potential local varieties are identified, i.e. gadung jahe of D. hispida, and Uwi Ratu (DC4) and Uwi Ulo (DC5) of D. alata.

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Comparison of structural features and in vitro digestibility of purple yam (Dioscorea alata L.) resistant starches by autoclaving and multi-enzyme hydrolysis

Teng

et al. 2017

Food Sci Biotechnol

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Resistant starches (RS) were prepared from purple yam by dual autoclaving-retrogradation (DAS), and pullulanase debranching treatment (PDS). DAS and PDS were then hydrolyzed by α-amylase and amyloglucosidase to obtain DAS.H and PDS.H. Differences in structural characteristics and in vitro digestibility among the four samples were investigated. The results showed that granules of RS had a rough surface and irregular shape. DAS had the lowest amylose content (29.52%), whereas PDS.H had the highest amylose content (41.96%). The order of crystallinity of the RS was: PDS.H (31.23%) > DAS.H (30.16%) > PDS (21.23%) > DAS (15.30%). Analysis by in vitro digestibility indicated a decreased hydrolysis index and glycemic index due to lower swelling power and water-binding capacity, and a well-ordered double helix structure and more crystallization in PDS.H than in the other RS samples. These results suggest that pullulanase debranching combined with α-amylase and amyloglucosidase hydrolysis may produce better RS with improved crystalline structure and higher digestion resistibility.

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Characterization of Physicochemical and Functional Properties of Starch from Five Yam (Dioscorea Alata) Cultivars in Indonesia

Cited by 15 publications

References 36 publications

The Study of Physico-Chemical Properties of Dioscorea alata’s Starch From Jambi Province

The Study of Physico-Chemical Properties of Dioscorea alata’s Starch From Jambi Province

Study on Starch Granules of Local Varieties of Dioscorea hispida and Dioscorea alata

Comparison of structural features and in vitro digestibility of purple yam (Dioscorea alata L.) resistant starches by autoclaving and multi-enzyme hydrolysis

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