Abstract
Chinese yam (Rhizoma Dioscoreas Oppositae) has been recorded in Traditional Chinese Medicine and is utilized as a common food delicacy in China. This study was carried out to evaluate effects of superfine grinding at variable mesh sizes on physicochemical, thermal, microstructural attributes, bioactive compounds and radical scavenging activities (RSA’s) of yam flour powders (YFP). Physical, color, hydration, total phenolic, flavonoid contents, RSA’s and absorption characteristics were significantly influenced by exhibiting increasing trends with reduction of YFP particle sizes. YFP fraction obtained at M400 size showed obviously improved specific surface area as compared to M60 fraction. Generally, it may be implied from the results that free-form phenolic compounds exhibited increasing trends whereas cell-wall bound phenolic compounds showed particle size-dependent decreases with corresponding increases in mesh size. ESEM micrographs endorsed the finding of reduction of YFP particle sizes with corresponding increases in sieve mesh sizes. ESEM analysis evidently showed that mechanical shear significantly led to enhancement of surface area. Differential scanning calorimetry showed that melting temperature of YFP with reduced particle size were lower. Conclusively, it may be implied that YFP superfine powders might be utilized in food formulations with improved functional properties and uniformity.
Highlights
Almost 600 species of yam (Dioscorea spp.) have been reported and 93 out of all are usually originated from China
This study was carried out to evaluate the effects of superfine grinding at variable mesh sizes on physicochemical, thermal, microstructural attributes, bioactive compounds and radical scavenging activities of yam flour powders
It can be implied that superfine grinding exerted significant influence on these properties and bioactive compounds and relatively brighter powders with reduced degree of redness might be achieved from superfine grinding of Yam Flour Powder (YFP)
Summary
Almost 600 species of yam (Dioscorea spp.) have been reported and 93 out of all are usually originated from China. Chinese yam (Rhizoma Dioscoreas Oppositae) is employed as a common food delicacy in China, but, it has been classified in the Traditional Chinese Medicine for treating various ailments, such as diarrhea, diabetes, asthma, improvement of stomach function and alleviation of anorexia etc. In China, am is usually produced in Shandong, Shanxi and Hebei provinces whereas, Xinxiang county of Henan province is best known for high‐quality yam production. Chinese yam tuber are aso reported to consist of 5.51% ash and various minerals like potassium (2.26%), phosphorus (0.2%), calcium (0.2%), magnesium (0.14%), iron (53.6 mg/kg), zinc (29.2 mg/kg), copper (10.6 mg/kg) and manganese (5.38 mg/kg) (Shujun et al, 2008). Chinese yam has been shown to exhibit potent antioxidant activity and yam polysaccharides have been reported to have various pharmacological activities, such as immunity boosting, antibacterial and serum glucose lowering effects (Jeon et al, 2006)
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