Starches of two water yam (<i>Dioscorea alata)</i> varieties used as congeals in yogurt production

Tortoe, Charles; Akonor, P. T.; Ofori, Julius Kwasi

doi:10.1002/fsn3.941

Cited by 9 publications

(5 citation statements)

References 36 publications

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“…The moisture content values were <10%. This supports starch stability at room temperature, shelf stability, and extended safe storage (Tortoe et al, 2019;Hayma, 2003). The crude protein content and ash of the samples varied significantly between 0.61 and 0.89% and 0.24 to 0.38%, respectively.…”

Section: Yield and Chemical Properties Of The Various Extracted Starchessupporting

confidence: 54%

Analysis of different extraction solvents: Influence on some properties of aerial yam (Dioscorea bulbifera) starch

Ojo¹,

Oni²,

Femi³

et al. 2022

Afr. J. Food Sci.

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Starch was extracted from aerial yam (Dioscorea bulbifera) using water, sodium hydroxide, ammonium oxalate, and oxalic acid as extraction solvents, oven-dried at 45°C for 24 h, and milled to flour. The starch obtained was evaluated for yield, chemical and functional properties using standard procedures. The sensory attributes of the starch cooked pastes were also determined. Aerial yam extracted with oxalate gave the highest yield of 20.20% and high amylose content was observed in the water extracted aerial yam samples. A higher purity of 90.45% was observed in the aerial yam starches extracted with oxalate. Water extracted aerial yam starch had the highest swelling power and solubility index of 48.44% and 25.75 g/g with the least gelation capacity of 4% with high pasting viscosities and also low pasting temperature and time. The cooked paste of the starch extracted with oxalic acid was the most acceptable in terms of appearance (8.60) and overall acceptability (8.16). The starch extracted with water had higher swelling power and a solubility index than other starches extracted. Extraction of aerial yam starch with different solvents resulted in variations in the characteristics of the starch, which can find wide applications in both food and non-food industries.

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Section: Yield and Chemical Properties Of The Various Extracted Starchessupporting

confidence: 54%

Analysis of different extraction solvents: Influence on some properties of aerial yam (Dioscorea bulbifera) starch

Ojo¹,

Oni²,

Femi³

et al. 2022

Afr. J. Food Sci.

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“…Studies carried out on the characteristics of yogurts with yam starch inclusion have found an increase in the softness and consistency perceived in the samples regarding the inclusion of this additive, increasing its acceptability as well. [ 39 ] On Day 12 of storage, an increase in the textural acceptability of PUL (8.24), ADA (8.01), commercial beverage (7.43), and control (7.19) beverages was observed with respect to the results obtained on Day 0; this change may be related to the postacidification effect on the beverage viscosity. This increase was also observed in the overall acceptability of these treatments.…”

Section: Resultsmentioning

confidence: 99%

“…Although consistency measured by the Bostwick method is directly related to beverage viscosity, it also depends on the elastic and adhesiveness properties. [ 39 ]…”

Section: Resultsmentioning

confidence: 99%

“…Although consistency measured by the Bostwick method is directly related to beverage viscosity, it also depends on the elastic and adhesiveness properties. [39] The beverage syneresis was significantly lower in the treatments with modified cassava starch on the first day of analysis than in the control sample (ranging from a 29.7% to 42.8% difference) (Table 3). This difference could also be observed in the appearance of the beverages during storage prior to being stirred for their evaluation (Figure 1).…”

Section: Quality Characteristics Of Fermented Dairy Beveragesmentioning

confidence: 97%

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Enzymatically Modified Cassava Starch as a Stabilizer for Fermented Dairy Beverages

et al. 2022

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Growing interest among consumers regarding sustainable food production has led to innovations in the use of cleaner additives and manufacturing methods for the food industry, such as the enzymatic modification of starches. The effect of enzymatic modification (pullulanase and amyloglucosidase) on the pasting and thermal properties of cassava starch and the quality properties of fermented dairy beverages are analyzed at the beginning and end of a 20‐day storage period and compared to beverages with chemically modified starch, native cassava starch (NAT), without the addition of starch (control), and a commercial beverage. Amyloglucosidase‐modified starch shows the highest degree of long‐term retrogradation, which can also be perceived in the quality of beverages during storage. Beverages prepared with pullulanase‐modified starch have the highest viscosity (503.56 mPa s) among the evaluated beverages and a lower syneresis (29.18 g/100 g) than control and NAT beverages. The addition of enzymatically modified cassava starch led to a significant increase in the general acceptability of the beverages compared to the control treatment. The results show that pullulanase‐modified starches have the potential to replace chemically modified starches in the production of fermented dairy beverages, enabling the development of products that meet the requirements of the natural foods market.

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“…Reduction of moisture content which was directly influenced by the fermentation time and this was also reported by Detsa et al (2021) in banana starch. Nonetheless, the moisture contents values are still within the range of <10% recommended for safe storage and extension of shelf life of flour products in ambient storage (Tortoe et al, 2019). The crude protein and ash content ranged between 0.10% (NCS; ANCS) -0.20% (FCS24) and 0.10% (FCS24) -0.48% (AFCS48) respectively.…”

Section: Chemical Properties Of the Starch Samplesmentioning

confidence: 94%

Effect of annealing on the chemical and physico- functional properties of fermented provitamin A cassava starch

Ojo,

Zubair,

Maxwell

et al. 2024

Res. J. Food Sci. Nutr.

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This study reports the effect of annealing on chemical and physico-functional properties of fermented pro-vitamin A cassava starch of cassava roots TME-IBA 070539 variety. The provitamin cassava starch flour was extracted to produce native starch flours (NCS). Fermentation was carried out on the tubers at 24 and 48 hours to produce provitamin A cassava fermented starches FCS24 and FCS48 respectively. The starch flour samples NCS, FCS24 and FCS48 were then annealed at 50°C to produce annealed native starches (ANCS), annealed 24 hours fermented cassava starch (AFCS24) and annealed 48 hours fermented cassava starch (AFCS48). The chemical and physico-functional properties were evaluated using standard methods. The result revealed negligible amount of crude protein and ash content. However, the carbohydrate content in all the samples ranged between 93.39 – 95.01% signifying high purity starches. These processes imparted positively the β- carotene content which ranged between 2.50 – 2.80 µg/100g in the cassava starches. Although, no significant (p>0.05) difference was observed in the β-carotene content when compared with the corresponding annealed starches except for a slight reduction at AFCS48. The amylose content decreased significantly (p>0.05) by 21.72 and 38% in the combined process of annealing and fermentation as observed for AFCS24 and AFCS48 respectively. Also, amylose leaching was more pronounced in the NCS than the fermented and annealed starches. No significantly (p<0.05) difference was observed in the corresponding samples; ANCS, AFCS24 and AFCS48 for total titratable acidity while pH decreased significantly in the annealed starches. The swelling and solubility increased with increase in temperature, generally annealing lowered the swelling capacity and increased the solubility of the starch samples and this could be harnessed in food preparations and in the industries.

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Starches of two water yam (Dioscorea alata) varieties used as congeals in yogurt production

Cited by 9 publications

References 36 publications

Analysis of different extraction solvents: Influence on some properties of aerial yam (Dioscorea bulbifera) starch

Analysis of different extraction solvents: Influence on some properties of aerial yam (Dioscorea bulbifera) starch

Enzymatically Modified Cassava Starch as a Stabilizer for Fermented Dairy Beverages

Effect of annealing on the chemical and physico- functional properties of fermented provitamin A cassava starch

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