Abstract
AbstractThis study investigated the effect of autoclave and oven heat-moisture treatment on some quality attributes of water yam starch. The water yam starch was adjusted to moisture content of 15–35% and subjected to heat-moisture treatment (HMT) using autoclave (at 120°C for 1 h) and oven (at 120°C for 12 h). Physicochemical, functional and thermal properties of the modified starches formed were carried out. Increase in amylose and resistant starch content of the samples occurred after the treatment. The water and oil absorption capacities also increased after HMT from 74.40 to 135.46% and 0.65 to 1.37 ml/g respectively. Swelling power was reduced while the solubility increased compared to native starch. Pasting time and temperature increased after HMT. A reduction in peak viscosity (643.03–80.82 RVU), trough (441.33–65.79 RVU), breakdown (203.13–93.58 RVU), and final viscosity (549.29–112.75 RVU) and set back (108.17–40.17 RVU) was noticed. Moisture content above 15% resulted in biphasic endotherms in ...
Highlights
Yams belong to the genus Dioscorea spp. of which water yam, Dioscorea alata is one of the six yam species of economic importance, having high yield, high nutritive value, high multiplication ratio and better storability compared to other yams species but yet has been of low commercial quality probably because of its perceived unimpressive food quality traits (Wireko-Manu, Ellis, Oduro, Asiedu, & Maziya-Dixon, 2011)
Influence of heat-moisture treatment on resistant starch formation The resistant starch results presented in Table 1 show significant differences (p ≤ 0.05) among the starches
Researchers like Sankhon, Amadou, Yao, Wang, and Mlyuka (2014), Chou et al (2010), Li and Gao (2010) and Kim, Mullan, Hampson, and Pluske (2006) had reported increase in resistant starch (RS) after heat-moisture treatment (HMT) for varying level of moisture content for different starch source. This was associated with amylose content of starch because amylose have a high degree of polymerization and forms enzyme resistant double helices which were stabilized by hydrogen bonds resulting in increasing RS during HMT under non-gelatinized conditions
Summary
Yams belong to the genus Dioscorea spp. of which water yam, Dioscorea alata is one of the six yam species of economic importance, having high yield, high nutritive value, high multiplication ratio and better storability compared to other yams species but yet has been of low commercial quality probably because of its perceived unimpressive food quality traits (Wireko-Manu, Ellis, Oduro, Asiedu, & Maziya-Dixon, 2011). An important carbohydrate in higher plants, is widely used in food, pharmaceutical and other industry because of its adhesive, thickening, gelling, swelling and film forming properties (Kunle, Ibrahim, Emeje, Shaba, & Kunle, 2003), deserves detailed investigation to understand better its structural, physicochemical and functional characteristics. The physicochemical, morphological, thermal and crystal properties of starch obtained from yam using ordinary method have been reported to boost its competitiveness on an industrial scale (Oke, Awonorin, & Workneh, 2013; Otegbayo, Oguniyan, & Akinwumi, 2014; Wang et al, 2006). The properties of starch obtained from the yam using heat-moisture treatment have not been fully investigated. Adebowale, Henle, Schwarzenbolz, and Doert (2009) reported decreased in swelling and solubility but increased water absorption of African yam bean starch after HMT Studies of HMT effect on starch pasting characteristics as reported by Stute (1992) reveal a higher onset temperature of viscosity development, a lower peak viscosity, and a higher or lower end viscosity. Adebowale, Henle, Schwarzenbolz, and Doert (2009) reported decreased in swelling and solubility but increased water absorption of African yam bean starch after HMT
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