Abstract
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.
Highlights
The growing awareness of consumers on therelationship between foods and health has led to an increasing demand for functional foods; foods that provide health benefits further than the basic function of contributing nutrients
Water yam (Dioscorea alata) which referred to as Asian greater yam and ten month yam is potential for functional food
Hot water and steam are the most commonly used heating media for blanching in industry [11].Similar to ascorbic acid, blanching with hot water prior to the treatment in Blanching + citric acid + steaming (BCS) and Blanching + Ascorbic acid + steaming (BAS) methods were not enough to inactivate polyphenoloxidases and peroxidases.Control of browning occurred at citric acid and steaming (CS) and steaming (S) treatment which was indicated by the lowest value of “b*” both treatments was not statistically significant.Comparing statistical analyzes of the flour produced using steaming (S) and citric acid + steaming (CS), it was shown that the used of citric acid in the treatment didn’t produce different color of flour in terms of all color parameters (Table1)
Summary
The growing awareness of consumers on therelationship between foods and health has led to an increasing demand for functional foods; foods that provide health benefits further than the basic function of contributing nutrients. Uwi or Yams in English are the edible tubers of various species of the genus Dioscorea They are important staple foods of many tropical and subtropical countries. Water yam (Dioscorea alata) which referred to as Asian greater yam and ten month yam is potential for functional food. Dioscorine, the water soluble storage protein of yam, is reported to inhibit ACE (angiotensin converting enzyme) activity [21] which plays an important role in management of hypertension. None of Indonesian cultivar has been intensively studied for their properties and its utilization in food industry.There are two varieties of water yam based on their flesh color: purple This research work was designed to study the effect of some methods on the reduction of browning to improve of the product thereby increasing the general acceptability of purple yam flour. The objectives of this research were 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 yam flour on the characteristic of wet noodles
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