Abstract
Abstract—Main problem in the processing of Dioscorea alata’s tuber into flour is the changing of colour. One factor in color changing is attributed to antocyanin reaction in the tuber. Several methods can be applied to minimise the browning and hence maintain the natural colour preferred by the consumers. This research was conducted to obtain the combination of age of harvest, blanching temperature and blanching length which produce the highest content of antocyanin in Dioscorea alata’s flour. The responses measured was anthocyanin content. The result showed that age of harvest was the main factor for anthocyanin content of Dioscorea alata flour. The optimum anthocyanin content is predicted to be achieved by using tuber harvested at 9.6 months, temperature of blanching 86.12oC and blanching time for 0.56 menit.
Highlights
The flour of purple Dioscorea alata is one potential product from the tuber of Dioscorea alata which can be used as partial substitute for wheat in some food products
Purple Dioscorea alata flour contains bioactive components such as dioscorine, diosgenins, and soluble non starch polysacharide render it valuable material for functional foods
The main problem of producing purple Dioscorea alata flour is the changing in color of product due to browning reaction [1] despite the color being one of the important factor in quality determination of purple Dioscorea alata based food products
Summary
The flour of purple Dioscorea alata is one potential product from the tuber of Dioscorea alata which can be used as partial substitute for wheat in some food products. The main problem of producing purple Dioscorea alata flour is the changing in color of product due to browning reaction [1] despite the color being one of the important factor in quality determination of purple Dioscorea alata based food products. Besides the temperature and length of blanching, the color of produced flour is depend on the age of tubers when they are harvested due to the difference in PPO content [6]. This research was conducted to obtain combination of age of tuber at harvest, blanching temperature and time during the processing of purple Dioscorea alata tuber which produce flour with the highest content of antocyanins
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