FUNCTIONAL PROPERTIES OF PURPLE YAM (Dioscorea alata) FLOUR
Keywords:
Purple yam, purple yam flour, functional properties, cakeAbstract
Purple yam (Dioscorea alata) is one of the important staple foods of many tropical countries because of its rich carbohydrate and anthocyanin contents. The purpose of this study was to establish the composition and functional properties of purple yam flour. The results have indicated that the moisture, ash, crude fiber, protein, lipid, carbohydrate, and amylose contents were 9.52, 3.02, 2.23, 8.74, 0.01, 76.52, and 25.85%, respectively. The water and oil absorption capacity, swelling power, emulsion stability, and foaming stability of purple yam flour were greater than wheat flours (cake, all purpose, and bread flours). The peak viscosity of purple yam flour was higher than wheat flours. In contrast, the setback of purple yam flour was lower. The gelatinization temperature and enthalpy of the purple yam flour were 80.91°C and 10.43 J/g, respectively. The antioxidant activity and total phenolic content of purple yam flour were evaluated using the DPPH assay and the Folin-Ciocalteu method. It was found that purple yam flour showed a total phenolic content of 220 mg gallic acid/100 g flour. In addition, purple yam flour displayed an antioxidant activity determined by the DPPH assay at a value of 640 mg/100 g flour, compared with vitamin C. The amount of anthocyanin content of purple yam flour was 16 mg cyanidin-3-glycoside/ 100 g flour. The purple yam flour was used as a substitute for wheat flour (0, 20, 40, 60, 80, and 100%) and the other ingredients were kept constant for all formulae. The increase in purple yam flour resulted in a decrease in the loaf volume, specific volume, and softness. From sensory evaluation, adding not more than 40% of purple yam flour showed liking scores in all attributes (appearance, color, odor, taste, texture, and overall) which were similar to the control.
References
Adebooye, O.C. and Singh, V. (2008). Physico-chemical properties of the flours and starches of two cowpea varieties (Vigna unguiculata (L.) Walp. Innov. Food Sci. Emerg., 9:92-100.
Adebowale, K.O. and Lawal, O.S. (2003). Foaming gelation and electrophoretic characteristics of macuna bean (Macuna pruriens) protein concentrate. Food Chem., 83:237-246.
Akubor. P.I., Isolokwu. P.C., Ugbane.O., and Onimawo. I.A. (2000). Proximate 392 composition and functional properties of African breadfruit kernel and 393 flour blends. Food Res. Int., 33:707-712.
Alves, R.M.L., Silva, R.S.S.F., and Grossmann, M.V.E. (1999). Gelling properties of extruded yam (Dioscorea alata) starch. Food Chem., 67(2):123-127.
AOAC. (2000). Official Methods of Analysis of AOAC International. 17th ed. AOAC INTERNATIONAL, Washington, DC, USA.
Aprianita, A., Purwandari, U., Watson, B., and Vasiljevic, T. (2009). Physico-chemical properties of flours and starches from selected commercial tubers available in Australia. Int. Food Res. J., 16:507-520.
Bae, S. and Suh, H. (2007). Antioxidant activities of five different mulberry cultivars in Korea. LWT-Food Sci. Technol., 40:955-962.
Bhat, R. and Sridhar, K.R. (2008). Nutritional quality evaluation of electron beam-irradiated lotus (Nelumbo nucifera) seeds. Food Chem., 107:174-184.
Blanshard, J.M.V. (1987). Starch granule structure and function: a physicochemical approach. In: Starch: Properties and Potential (Critical Reports on Applied Chemistry, Vol.13). Galliard T., (ed). John Wiley & Sons, Hoboken, NJ, USA, p. 16-54.
Brand-Williams, W., Cuvelier, M.E., and Berset, C. (1995). Use of free radical method to evaluate antioxidant activity. LWT-Food Sci. Technol., 28:25-30.
Chandi, G.K. and Sogi, D.S. (2007). Funtionnal properties of rice bran protein concentrates. J. Food Eng., 79: 592-597.
Du, Q., Zheng, J., and Xu, Y. (2008). Composition of anthocyanins in mulberry and their antioxidant activity. J. Food Compos. Anal., 21:390-395.
Falade, K.O., Olurin, T.O., Ike, E.A., and Aworh, O.C. (2007). Effect of pretreatment and temperature on air-drying of Dioscorea alata and Dioscorea rotundata slices. J. Food Eng., 80:1002-1010.
Freitas, R.A., Paula, R.C., Feitosa, J.P.A., Rocha, S., and Sierakowski, M.R. (2004). Amylose contents, rheological properties and gelatinization kinetics of yam (Dioscorea alata) and cassava (Manihot utilissima) starches. Carbohyd. Polym., 55:3-8.
Giusti, M.M. and Wrolstad, R.E. (2005). Characterization and measurement of anthocyanins by UV-visible spectroscopy. In: Handbook of Food Analytical Chemistry. Wrolstad, R.E., Acree, T.E., Decker, E.A., Penner, M.H., Reid, D.S., Schwartz, S.J., Shoemaker, C.F., Smith, D., and Sporns, P, (eds). Wiley-Interscience, Hoboken, NJ, USA, p. 19-31.
Gunaratne, A. and Hoover, R. (2001). Effect of heat-moisture treatment on the structure and physicochemical properties of tuber and root starches. Carbohyd. Polym., 49:425-437.
Hoover, R. and Vasanthan, T. (1994). Effect of heat-moisture treatment on the structure and physicochemical of cereal, legume, and tuber starches. Carbohyd. Res., 252:22-53.
Hsu, C.L., Hurang, L.S., Chen, W., Weng, Y.M., and Tseng, C.Y. (2004). Qualities and antioxidant properties of bread as affected by the incorporation of yam flour in the formulation. Int. J. Food Sci. Tech., 39: 231-238.
Hu, G., Huang, S., Cao, S. and Ma, Z. (2009). Effect of enrichment with hemicellulose from rice bran on chemical and functional properties of bread. Food Chem., 15:839-842.
Huang, C., Lin, M.C., and Wang, C.R. (2006). Changes in morphological thermal and pasting properties of yam (Dioscorea alata) starch during growth. Carbohyd. Polym., 64:524-531.
Huijbrechts, A.M.L., Desse, M., Budtova, T., Franssen, M.C.R., Visser, G.M., Boeriu, C.G., and Sudhölter, E.J.R. (2008). Physicochemical properties of etherified maize starches. Carbohyd. Polym., 74:170-184.
Juliano, B.O. (1971). A simplified assay for milled-rice amylose. Cereal Sci. Today, 16:334-340.
Kaur, M. and Singh, N. (2005). Studies on functional, thermal and pasting properties of flours from different chickpea (Cicer arietinum L.) cultivars. Food Chem., 91:403-411. 453
Kaur, M., Sandhu. K.S., and Singh. N. (2007). Comparative study of the functional, thermal and pasting properties of flours from dfferent field pea (Pisum sativum L.) and pigeon pea (Cajanus cajan L.) cultivars. Food Chem., 104:259-267.
Liu, Q., Weber, E., Currie, V., and Yada, R. (2003). Physicochemical properties of starches during growth. Carbohyd. Polym., 51:213-221.
Lopez-Martinez, L.X., Oliart-Ros, R.M., Valerio-Alfaro, G., Lee, C-H., Parkin, K.L., and Carcia, H.S. (2009). Antioxidant activity, phenolic compounds and anthocyanins content of eighteen strains of Mexican maize. LWT-Food Sci. Technol., 42:1187-1192.
Mali, S., Grossmann, V.E., Garcia, M.A., Martino, M.N., and Zaritzky, N.E. (2002). Microstructural characterization of yam starch films. Carbohyd. Polym., 50:379-386.
Matveev, Y.I., Soest, J.J.G., Nieman, C., Wasserman, L.A., Proteserov, V.A., Ezernitskaja, M., and Yuryev, V.P. (2001). The relationship between thermody-namic and structural properties of low and high amylase maize starches. Carbohyd. Polym., 44:151-160.
McPherson, A.E. and Jane, J. (1999). Comparison of waxy potato with other root and tuber starches. Carbohyd. Polym., 40:57-70.
Noda, T., Fujikami, S., Miura, H., Fukushima, M., Takigawa, S., Matsuura-Endo, C., Kim, S-J., Hashimoto, N., and Yamauchi, H. (2006). Effect of Potato Starch Characteristics on the Textural Properties of Korean-style Cold Noodles Made from Wheat Flour and Potato Starch Blends. Food Sci. Technol. Res., 12:278-283.
Oonsivilai, R., Cheng, C., Bomser, J., Ferruzzi, M., and Ningsanond, S. (2007). Phytochemical profiling and phase II enzyme inducing properties of Thunbergia laurifolia Lindl. (RC) extracts. J Ethnopharmaco., 114:300-306.
Sandhu, K.S., and Singh, N. (2007). Some properties of corn starches II: Physicochemical, gelatinization, retrogradation, pasting and gel textural properties. Food Chem., 101:1499-1507.
Shittu, T.A., Aminu, R.A., and Abulude, E.O. (2009). Functional effects of xanthan gum on composite cassava-wheat dough and bread. Food Hydrocolloid., 23(8):2254-2260.
Singh, N., Isono, N., Srichuwong, S., Noda, T., and Nishinari, K. (2008). Structural, thermal and viscoelastic properties of potato starches. Food Hydrocolloid., 22:979-988.
Sirivongpaisal, P. (2008). Structure and functional properties of starch and flour from bambarra groundnut. Songklanakarin J. Sci. Technol., 30 :51-56.
Torre-Gutiérrez, L., Chel-Guerrero, L.A., and Betancur-Ancona, D. (2008). Functional properties of square banana (Musa balbisiana) starch. Food Chem., 106:1138-1144.
Wang, L., Xie, B., Shi, J., Xue, S., Deng, Q., Wei, Y., and Tian, B. (2010). Physicochemical properties and structure of starches from Chinese rice cultivars. Food Hydrocolloid., 24:208-216.
Whistler, R.L. and BeMiller, J.N. (1997). Carbohydrate Chemistry for Food Scientists. Eagan Press, St. Paul, MN, USA, 241p.
Zaidul, I.S.M., Yamauchi, H., Matsuura-Endo, C., Takigawa, S., and Noda, T. (2008). Thermal analysis of mixtures of wheat flour and potato starches. Food Hydrocolloid., 22:499-504.
Zobel, H.F., Young, S.N., and Rocca, L.A. (1988). Starch gelatinization: An X-ray diffraction study. Cereal Chem., 65:443-446
