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Comparative Analysis of Flour Properties of Dioscorea alata Tuber And Its Utilization On Wet Noodle
DOI:
https://doi.org/10.22437/ifstj.v1i2.5342Keywords:
Keywords –Dioscorea alata’s flour, wet noodle, blanching, citric acid, steamingAbstract
Abstract— Dioscorea alata grown in many areas of the world has been intensively studied. However none of Indonesian cultivar has been intensively studied for their properties and its utilization in food industry. This research was aimed to compare the properties of purple Dioscorea alata’s flour produced using different methods and to study the effect of partly substituted wheat by purple Dioscorea alata’s flour on the characteristic of wet noodles. The research on the properties of purple Dioscorea alata’s flour was conducted using complete random design with treatment on the methods used to produce flour: control, steaming, soaking in 1% citric acid solution + steaming, blanching + soaking in 1% citric acid solution + steaming and blanching + soaking in 2% ascorbic acid solution + steaming.These 5 methods were repeated 4 times. The research on utilization of Dioscoreaalata’s flour on wet noodle was conducted using complete random design with 5 levels of treatment (0%, 10%, 20%, 30%, and 40% of Dioscorea alata’s flour) and 4 replications. The result showed that steaming the slices of tuber for 7 minutes prior to drying was an effective method to produce flour with strong natural color of purple. The concentration of Dioscorea alata’s flour significantly affects the elongation and texture of noodle (p<0.05). Except for its unpleasant grey color, wet noodle can be produced using up to 40% Dioscorea alata’s flour.
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References
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[2] Adeleke, R.O. and J.O. Odedeji. Functional properties of wheat and sweet potato flour blend. Pak. J. Nutr., vol 9, ed.6: pp. 535-538. 2010
[3] Afoakwa, E. O. and S. Sefa-Dedeh. Chemical composition and quality changes occurring in Dioscorea dumetorum pax tubers after harvest. Food Chemistry, vol. 75, pp. 85-91. 2001
[4] Akubor. Effect Ascorbic Acid and Citric Acid Treatments on The Functional and Sensory Properties of Yam Flour. Int. J. Agric. Pol. Res, vol. 1, ed. 4, pp.103-108. 2008.
[5] Albrecht M. A. and McCarthy, B. C. Seed Germination and Dormancy in The Medicinal Woodland Herbs Collinsonia Canadensis L. (Lamiacacaea) and Dioscorea Villosa L. (Discoreacae), Flora, vol. 201, pp. 24-31. 2006
[6] Angelo J.ML, Antonio C.L and Evelyn Mae Tecson-Mendoza.Atioxidants of purple and White Greater Yam (Dioscorea alata L) Varietas from the Philippines.Philippine Journal of Science 137 (1):61-67, Juni 2008
[7] Astawan, M. Membuat Mi dan Bihun. Penebar Swadaya, Jakarta. 2001.
[8] Brand-miller J., J. Burani and K. Foster-Powell. The New Glucose Revolution Pocket Guide to the Top 100 GI Foods. 2003.
[9] Chaovanalikit A, and RE Wrolstad. Total anthocyanins and total phenolics of fresh and processed cherries and their antioxidant properties. J Food Sci, vo. 69, pp. FCT67-FCT72. 2004.
[10] Chapagain, B. and Z. Wiesman. Variation in diosgenin level in seed kernel among different provenances of balanites aegyptiaca del (Zygophyllaceae) and its correlation with oil content. Afr. J. Biotechnol., vol. 4, ed. 11, pp. 1209-1213. 2005.
[11] Corcuera, J.I.R., R.P. Cavalieri and J.R. Powers.. Blanching of Foods, In: Encyclopedia of Agricultural, Food and Biological Engineering. Marcel Dekker Inc., Retrieved from: http://www. Dekker.com. 2004
[12] Evans E.C., G. Yakubu, Bello, and T. Annals. Evaluation of ascorbic acid and sodium metabisulphite as Inhibitors of browning in yam (D. rotundata) flour processing. Food Science and Technology. 2013
[13] Fang Zhogxiang, Wu Dan, Yu Dong, Ye Xinqian, Liu Donghong, Chen Jianchu. . Phenolic compounds in Chinese purple yam and changes during vacuum frying. Food Chemistry,vol. 128:pp.943-948. 2011
[14] Harijono, Estiasih, T., Saputri, D., dan Kusnadi, J. Effect of Blanching on Properties of Water Yam (Dioscorea alata) Flour. Adv. J. Food Sci. Technol, vol. 5, ed.10, pp.1342-1350. 2013.
[15] Hassellund SS, Flaa A, Kjedsen SE, Seljeflot I, Karsen A, Erlund I, Rostrup M. The Effects of anthocyanins on cardiovascular risk factors and inflammation in prehypertensive men: a double-blind randomized placebo-controlled crossover study. J Hum Hypertens vol. 27, pp. 100-106. 2013.
[16] Jiang, Y., and J. Fu. Inhibition of Phenol Oxidase and The Browning Control of Litchi Fruit by Glutethionine and Citric Acid. Food Chem, vol. 62, pp. 49-59. 1998.
[17] Kirca A, M. Ozkan, amd B Cemerogu. Effect of temperature, solid content and pH on the stability of black carrot anthocyanins. Food Chem, vol. 101, pp. 212-218. 2007.
[18] Krishnan JG, Padmaja G, Moorthy SN, Suja G, Sajeev MS. Effect of pre-soaking treatments on the nutritional profile and browning index of sweet potato and yam flours. Innov Food Sc Emerg vol 11, pp.387-393.2010.
[19] Li, P., Y. Mou, S. Lu, W. Sun, J. Lou, C. Yin and L. Zhou. Quantitative determination of diosgenin in D. zingiberensis cell cultures by microplate-spectrophotometry and HPLC. Afr. J. Pharm. Pharmacol., vol. 6, ed. 15, pp. 1186-1193. 2012.
[20] Lin, C.L., S.Y. Lin, Y.H. Lin and W.C. Chou. Effects of tuber storage protein of yam (Dioscorea alata cv. Tainong No. 1) and its peptic hydrolizates on spontaneously hypertensive rats. J. Sci. Food Agric., vol 86, pp. 1489-1494. 2006.
[21] Liu, Y.W., H.F. Shang, C.K. Wang, F.L. Hsu and W.C. Hou. Immunomodulatory activity of dioscorin, the storage protein of yam (Dioscorea alata cv. Tainong No.1) tuber. Food Chem. Toxicol., vol. 45, pp. 2312-2318. 2007.
[22] Moalic, S., B. Liagre, C. Corbiere, A. Bianchi, M. Dauca, K. Bordji and J.L. Beneytout. A plant steroid, diosgenin induces apoptosis, cell cycle arrest and cox activity in osteosarcoma cells. FEBS Lett., vol. 506, pp. 225-230. 2001.
[23] Nagai, T., N. Suzuki, and T Nagashima. Antioxidative activity of water extracts from the yam (Dioscorea opposite Thumb.) tuber mucilage tororo. Eur j Lipid Sci Tech, vol. 108, pp. 5-531. 2006.
[24] Onayemi D, and N.N Potter. Preparation and properties of drum dried white yam (Dioscorea rotundata piri) flakes. J of Food Sci, vol. 39, pp.559-610. 1974.
[25] Roman, T.D., A. Thawles and R. Coleman. Fractionation of livers following diosgenin treatment to elevate biliary cholesterol. Biochim. Biophys. Acta, vol. 1225, pp. 77-81. 1995.
[26] Steed, L.E. and V.D.Truong. Anthocyanin content, antioxidant activity and selected physical properties of flowable purple-fleshed sweetpotato purees.Journal of Food Science Vol 73 (5), 2008.
[27] Ulyarti, Dewi Fortuna, Indryani. 2015. Pembuatan mie basah dari umbi uwi (Dioscore aalata) yang berpotensi sebaga imakanan yang baik bagi penderita diabetes (indeks glikemik rendah). Laporan Penelitian Kelompok Universitas Jambi.
[28] Winarti, S., E. Harmayani, and R. Nurismanto. Karakteristik dan Profil Inulin beberapa Jenis Uwi. Agritech, vol. 31, ed. 4, pp. 378-383. 2011.
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2019-07-21
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How to Cite
Comparative Analysis of Flour Properties of Dioscorea alata Tuber And Its Utilization On Wet Noodle. (2019). Indonesian Food Science and Technology Journal, 1(2), 70-75. https://doi.org/10.22437/ifstj.v1i2.5342
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