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2013 (Vol. 5, Issue: 10)
Article Information:

Effect of Blanching on Properties of Water Yam (Dioscorea alata) Flour

Harijono, Teti Estiasih, Dinar S. Saputri and Joni Kusnadi
Corresponding Author:  Dinar S. Saputri 

Key words:  Dioscorea alata, dioscorin, diosgenin, functional properties, water soluble polysaccharides, ,
Vol. 5 , (10): 1342-1350
Submitted Accepted Published
June 11, 2012 June 25, 2013 October 05, 2013

Properties of flour from blanched tubers of two water yam (Dioscorea alata) cultivars were compared with those from the non blanched ones. The results showed that the proximate composition of flours from the yellow cultivar was different from that of the purple cultivar. Steam blanching (972C, 7 min) on the purple cultivar resulted in more significant reduction on yield and the Lightness (L) value. However, it had significant effect on some components of the flours such as protein, ash, amylose and fiber. Results of proximate composition showed crude fat yellow and purple water yam ranging from 0.4 to 0.55%, crude protein 5-8%, dietary fiber 16-26% and starch 41-76%. Starch granule size between 20-40 &mum. Blanched yellow water yam flour has the highest water and oil absorption which is 2.02 and 1.18 g/g. Dioscorine and water soluble polysaccharides, bioactive components from Dioscorea, of purple water yam flour are larger than the yellow flour. Purple water yam flour is better to be proceed as a functional food because it has a high peak viscosity, more stable to heat and has greater content of bioactive compounds. Steam blanching decrease the yield of dioscorine and water soluble polysaccharide.
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  Cite this Reference:
Harijono, Teti Estiasih, Dinar S. Saputri and Joni Kusnadi, 2013. Effect of Blanching on Properties of Water Yam (Dioscorea alata) Flour .  Advance Journal of Food Science and Technology, 5(10): 1342-1350.
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ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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