PHYSICOCHEMICAL PROPERTIES OF FLOUR AND STARCH OF PURPLE WATER YAM (Dioscorea alata) TUBER AND THE DIFFERENCE ON SENSORY ACCEPTANCE OF THE COOKIES PRODUCED

Risa Nofiani; Selvia Ulta; Dewi Safitri; Lia Destiarti

doi:10.21107/agrointek.v15i2.7444

PHYSICOCHEMICAL PROPERTIES OF FLOUR AND STARCH OF PURPLE WATER YAM (Dioscorea alata) TUBER AND THE DIFFERENCE ON SENSORY ACCEPTANCE OF THE COOKIES PRODUCED

Risa Nofiani, Selvia Ulta, Dewi Safitri, Lia Destiarti

Abstract

Purple water yam tubers (PWYTs) or Dioscorea alata are edible tubers containing bioactive compounds that are beneficial to human health. Its high carbohydrate content can be used to make flour or starch to increase its shelf life and food diversification. However, this food is unpopular among several communities in Indonesia, particularly for the juveniles due to limited processing knowledge. Therefore, this study aims to characterize the physicochemical properties of purple water yam flour (PWYTF) and starch (PWYTS) in order to assess consumers' acceptability toward gluten-free cookies. The PWYTF was prepared by drying peeled tubers, which was subsequently grounded. Meanwhile, the PWYTS was prepared by homogenizing the peeled tubers with water, the sediment from supernatant was dried. The chemical properties, such as moisture, ash, fiber, protein, and lipid, were determined using the Indonesian national standard procedures for flour. The physical properties, namely pH, bulk density (BD), water/oil absorption capacity (W/OAC), water/oil binding capacity (W/OBC), swelling power (SP) and solubility (Sol) were evaluated. The PWYTF and the PWYTS were used to make gluten-free cookies, with their physical properties and consumer's acceptability evaluated using semi-trained panelists. Yields of both the PWYTF and the PWYTS were 36.10% and 26.63%, respectively. The chemical compositions of the PWYTF and the PWYTS were significantly different (p<0.05) for carbohydrate (80.34 and 80.78 %), crude protein (0.78 and 0.81%), and crude fiber (2.0 and 1.9%) except for the ash content (2.6 and 0.5%), lipid (0.3 and 0.1%), and moisture (13.77 and 15.70%). Furthermore, their physical properties were also significantly different (p<0.05) for pH (6.62 and 5.84), BD (0.46 and 0.68 g/mL), WAC (2.07 and 0.46 g/g), WBC (1.07 and 0.49 g/g), SP, and Sol except OAC (1.63 and 1.49 g/g) and OBC (0.63 and 0.49 g/g). The cookies made from the PWYTS were appreciated with the highest hardness and rated from panelists. Therefore, the PWYTS can be used in place of a commercial wheat flour to make cookies..

Keywords

Dioscorea alata; gluten- free cookies; functional properties; proximate composition; purple water yam;uwi

Full Text:

PDF

References

Anderson, R. A., Conway, H. F., & Peplinski, A. J. 1970. Gelatinization of Corn Grits by Roll Cooking, Extrusion Cooking, and Steaming. Starch ‐ Stärke, 22(4), 130–135. https://doi.org/10.1002/star.19700220408

Awoyale, W., Maziya-Dixon, B., Sanni, L. O., & Shittu, T. A. 2016. Effect of water yam (Dioscoreaalata) flour fortified with distiller’s spent grain on nutritional, chemical, and functional properties. Food Science and Nutrition, 4(1), 24–33. https://doi.org/10.1002/fsn3.254

Baah, F. D., Maziya-Dixon, B., Asiedu, R., Oduro, I., & Ellis, W. O. 2009. Nutritional and biochemical composition of D. alata (Dioscorea spp.) tubers. Journal of Food, Agriculture and Environment, 7(2), 373–378.

Bashir, K., Swer, T. L., Prakash, K. S., & Aggarwal, M. 2017. Physico-chemical and functional properties of gamma irradiated whole wheat flour and starch. LWT - Food Science and Technology, 76, 131–139. https://doi.org/10.1016/j.lwt.2016.10.050

Boakye, I., & Essuman, E. K. 2016. Effects of f Storage Conditions and nd Time on the Physicochemical Properties of Dioscorea Rotundata ( ASOBAYERE ). International Journal of Research in Agricultural Sciences, 3(5), 2348–3997.

Chandra, S. 2013. Assessment of functional properties of different flours. African Journal of Agricultural Research, 8(38), 4849–4852. https://doi.org/10.5897/AJAR2013.6905

Chandra, S., Singh, S., & Kumari, D. 2015. Evaluation of functional properties of composite flours and sensorial attributes of composite flour biscuits. Journal of Food Science and Technology, 52(6), 3681–3688. https://doi.org/10.1007/s13197-014-1427-2

Chauhan, A., Saxena, D. C., & Singh, S. 2016. Physical, textural , and sensory characteristics of wheat and amaranth flour blend cookies. Cogent Food & Agriculture, 21(1), 1–8. https://doi.org/10.1080/23311932.2015.1125773

Eliasson, A.C. 2004. Starch in food. In Starch in food. https://doi.org/10.1533/9781855739093

Farhat, I. A., Oguntona, T., & Neale, R. J. 1999. Characterisation of starches from West African yams. Journal of the Science of Food and Agriculture, 79(15), 2105–2112. https://doi.org/10.1002/(SICI)1097-0010(199912)79:15<2105::AID-JSFA510>3.0.CO;2-R

Godswill, C., Somtochukwu, V., & Kate, C. 2019. the Functional Properties of Foods and Flours. International Journal of Advanced Academic Research | Sciences, 5(11), 2488–9849.

Hafsari, R. T. 2014. Prospek Uwi Sebagai Pangan Fungsional Dan Bahan Diversifikasi Pangan. Buletin Palawija, (27), 26–38. https://doi.org/10.21082/bulpalawija.v0n27.2014.p26-38

Harijono, T. E., Saputri, D. S., & Kusnadi, J. 2013. Effect of blanching on properties of water yam (Dioscorea alata) flour. Advance Journal of Food Science and Technology, 5(10), 1342–1350. https://doi.org/10.19026/ajfst.5.3108

Hsu, C. L., Chen, W., Weng, Y. M., & Tseng, C. Y. 2003. Chemical composition, physical properties, and antioxidant activities of yam flours as affected by different drying methods. Food Chemistry, 83(1), 85–92. https://doi.org/10.1016/S0308-8146(03)00053-0

Jayakody, L., & Hoover, R. 2007. Studies on tuber starches. II . Molecular structure , composition and physicochemical properties of yam ( Dioscorea sp .) starches grown in Sri Lanka. 69, 148–163. https://doi.org/10.1016/j.carbpol.2006.09.024

Jiang, Q., Gao, W., Shi, Y., Li, X., Wang, H., Huang, L., & Xiao, P. 2013. Physicochemical properties and in vitro digestion of starches from different Dioscorea plants. Food Hydrocolloids, 32, 432–439. https://doi.org/10.1016/j.foodhyd.2013.02.001

Jiang, T., Mao, Y., Sui, L., Yang, N., Li, S., Zhu, Z., … He, Y. 2019. Degradation of anthocyanins and polymeric color formation during heat treatment of purple sweet potato extract at different pH. Food Chemistry, 274, 460–470. https://doi.org/10.1016/j.foodchem.2018.07.141

Khoo, H. E. 2017. Anthocyanidins and anthocyanins : colored pigments as food , pharmaceutical ingredients , and the potential health benefits. Food & Nutrition Research, 61(1). https://doi.org/10.1080/16546628.2017.1361779

Kiin-Kabari, D. B., Eke-Ejiofor, J., & Giami, S. 2015. Functional and Pasting Properties of Wheat / Plantain Flours Enriched with Bambara Groundnut Protein Concentrate. International Journal of Food Science and Nutrition Engineering, 5(2), 75–81. https://doi.org/10.5923/j.food.20150502.01

Köhn, C. R., Fontoura, A. M., Kempka, A. P., Demiate, I. M., Kubota, E. H., & Prestes, R. C. 2015. Assessment of different methods for determining the capacity of water absorption of ingredients and additives used in the meat industry. International Food Research Journal, 22(1), 356–362.

Leach, H. W., & Schoch, T. J. 1960. Structure of the Starch Granule. Cereal Chemistry, 38, 34–46.

Liu, Y.W., Liu, J.C., Huang, C.Y., Wang, C.K., Shang, H.-F., & Hou, W.C. 2009. Effects of Oral Administration of Yam Tuber Storage Protein , Dioscorin , to BALB / c Mice for 21-Days on Immune Responses. Journal of Agricultural and Food Chemistry, 57, 9274–9279. https://doi.org/10.1021/jf902245k

Liu, Y., Shang, H., Wang, C., Hsu, F., & Hou, W. 2007. Immunomodulatory activity of dioscorin, the storage protein of yam (Dioscorea alata cv . Tainong No . 1 ) tuber. Food and Chemical Toxicology, 45(1), 2312–2318. https://doi.org/10.1016/j.fct.2007.06.009

Mattil, K. F. 1971. The functional requirements of proteins for foods. Journal of the American Oil Chemists’ Society, 48(9), 477–480. https://doi.org/10.1007/BF02544664

Moses, M. O., & Olanrewaju, M. J. 2018. Evaluation of functional and pasting properties of different corn starch flours. Evaluation, 3(6), 95–99.

Nadia, L., Wirakartakusumah, M. A., Andarwulan, N., Purnomo, E. H., Noda, T., & Ishiguro, K. 2015. Chemical characterization of flour fractions from five yam (Dioscorea alata) cultivars in Indonesia. Journal of Engineering and Technological Sciences, 47(1), 92–103. https://doi.org/10.5614/j.eng.technol.sci.2015.47.1.7

Nadia, L., Wirakartakusumah, M. A., Andarwulan, N., Purnomo, H., Ilmu, D., & Bogor, I. P. 2013. Karakterisasi sifat fisikokimia dan fungsional fraksi pati uwi ungu. 36(2), 91–102.

Obadina, A. O., Babatunde, B. O., & Olotu, I. 2014. Changes in nutritional composition , functional , and sensory properties of yam flour as a result of presoaking. Food Science and Nutrition, 676–681. https://doi.org/10.1002/fsn3.150

Riley, C. K., Wheatley, A. O., & Asemota, H. N. 2006. Isolation and characterization of starches from eight Dioscorea alata cultivars grown in Jamaica. African Journal of Biotechnology, 5(17), 1528–1536. https://doi.org/10.5897/AJB06.388

Roman, I. D., Thewles, A., & Coleman, R. 1995. Fractionation of livers following disgenin treatment to elevate biliary cholesterol. Biochimica et Biophysica Acta, 1255, 77–81.

Rosida, Harijono, Estiasih, T., & Sriwahyuni, E. 2015. Physicochemical properties and starch digestibility of autoclaved-cooled water yam (Dioscorea Alata L.) flour. International Journal of Food Properties, 19(8), 1659–1670. https://doi.org/10.1080/10942912.2015.1105818

Rosida, Purnawati, A., & Susiloningsih, E. K. 2018. Hypocholesterolemic and hypoglycemic effects of autoclaved-cooled water yam (Dioscorea alata) on hypercholesterolemia rats. International Food Research Journal, 25(December), S181–S184.

Rugchati, O. 2012. Comparison in some characteristics of yam tubers starch (Dioscoreaceae spp.) from Thailand. International Journal of Environmental and Rural Development, 1(2), 102–106.

Shah, J. H., & Lele, S. 2012. Extraction of Diosgenin , a Bioactive Compound from Natural Source Dioscorea alata Var purpurae. J Anal Bioanal Technique, 3(4), 4–6. https://doi.org/10.4172/2155-9872.1000141

SNI. 2009. SNI 01-3751-2009: Tepung Terigu sebagai Bahan Makanan. 39.

Taylor, S. L., Buckle, K., Camire, M. E., Clemens, R., Heymann, H., Hutkins, R., … Wrolstad, R. 2014. Food Science and Technology International Series. In The Produce Contamination Problem. https://doi.org/10.1016/b978-0-12-404611-5.09001-1

Udensi, E., Oselebe, O., & Iweala, O. 2008. The Investigation of Chemical Composition and Functional Properties of Eater Yam (Dioscorea alata): Effect of Varietas Differences. Pakistan Journal of Nutrition, 7(2), 342–344.

Winarti, S., & Saputro, E. A. 2013. Karakteristik Tepung Prebiotik Umbi Uwi (Dioscorea spp). Jurnal Teknik Kimia, 8(1), 17–21. Retrieved from https://core.ac.uk/reader/19892253

Wuryantoro, Puspitawati, I. R., Fitriyani, R. I., & Soni, P. 2019. Identification of a local variety of “uwi” (Dioscorea alata Linn.) in four agro-climate regions of East-West Java-Indonesia based on tuber character. IOP Conference Series: Earth and Environmental Science, 293(1), 1–10. https://doi.org/10.1088/1755-1315/293/1/012040

Yusuf, M., Arfini, F., & Attahmid, N. F. U. 2016. Formulasi Baruasa Kaya Glukomanan Berbasis Umbi Uwi (Dioscorea Alata L .). Jurnal Galung Tropika, 5(2), 97–108.

Zhu, F. 2015. Isolation, Composition, Structur