Effects Of Yam Research Articles

The effect of yam (Dioscorea japonica) addition on aroma and properties of gluten‐free rice chiffon cake

SummaryThe aim of this study was to create gluten‐free chiffon cakes by replacing wheat flour with rice flour (100%, 90% and 70% w/w) and adding yam (0%–30%). The effect of yam's water‐soluble fibre on cake batter properties was studied, including batter density, specific volume, colour, texture, moisture content, water activity and volatile compounds. Results revealed that yam addition decreased crumb lightness value, crust brown index and batter density. Batter viscosity and cake specific volume increased with yam levels, with the optimal amount being 10%. Specific volume decreased at a yam addition of 30%. Twenty‐four compounds were identified in gluten‐free chiffon cake with 10% yam addition (10Y). 1‐Octen‐3‐ol was the primary contributor, accounting for 89.9% odour activity value (OAV) of the aroma with a fruity, buttery, and mushroom odour, attributed to its low threshold. In addition, aldehyde compounds including hexanal, 3‐methylbutanal, 2‐methylbutanal, pentanal, 2‐methylpropanal, nonanal, octanal and heptanal, accounting for 9% of OAV, had high perception thresholds.

Effects of Yam (Dioscorea rotundata) Mucilage on the Physical, Rheological and Stability Characteristics of Ice Cream.

In the present investigation, yam mucilage was evaluated as a stabilizer and emulsifier in the formulation of vanilla flavored ice cream; physicochemical, rheological, and stability characteristics were determined. A completely randomized bifactorial design was used (yam mucilage: Carboxymethylcellulose ratio with the following levels: 100:0, 80:20, 50:50, and 20:80, and stabilizers concentration with levels of 0.4 and 0.8%). Results showed an increase in the protein content present in ice cream mixture as the amount of mucilage increases. Rheologically, it was found that ice cream has the characteristic behavior of a pseudoplastic fluid, presenting a viscoelastic structure where elastic behavior predominates. In addition, ratios with a higher content of mucilage incorporated a greater volume of air and presented the longest melting times, delaying drops falling time; in the same way mucilage gives ice cream a freezing temperature between −6.1 to −2.8 °C, indicating that the application of mucilage in food industry is possible due to its nutritional value, and it gives ice cream stability properties.

Pengaruh Konsentrasi Ubi Jalar Ungu Terhadap Mutu Pukis

Purple yam is a potential source as functional food because of its anthocyanin which is an antioxidant. Pukis is one of popular Indonesian traditional food which can be processed with purple fleshed sweet potato. The aim of this research was to know the effect of yam with different concentration (0%; 15%; 30%; 45% and 60%) on pukis quality. Data analysis technique used Analysis of Variance (ANOVA) and continued with Duncan test with level α = 0.05 and α = 0.01. The results showed that the purple fleshed sweet potato usage is significantly effect on the physical quality (volume development), chemical quality (fat content) and organoleptic (hedonic and hedonic quality) on parameters of color, flavor, texture and taste. However, no significant effect in the chemical quality of water content, ash content, protein content and carbohydrate content. The best concentration based on hedonic test result is 60% which has volume development -2,08%, water content 38,05%, ash content 0,93%, protein content 4,30%, fat content 5,57%, carbohydrate content 51,0%, antioxidant of anthocyanin content 46,33ppb and efficiency of using purple fleshed sweet potato 121%.
 

Effects of yam (Dioscorea opposita Thunb.) juice on fermentation and textural attributes of set-style skimmed yoghurt

Yam (Dioscorea opposita Thunb.) juice was used to replace water by 10% and 20% (w/w), respectively, while the diluted yam juice was used to disperse skimmed milk powder. Set-style skimmed yoghurt samples were thereby prepared using a commercial direct vat set starter at 42 °C. Assaying results indicated that yam juice had a slight impact on the contents of total proteins and total solids of yoghurt samples but could promote yoghurt fermentation and induce texture changes. Firstly, yam juice shortened fermentation time by about 1 h and caused a higher post-acidification during yoghurt storage at 4 °C. Secondly, yam juice reduced syneresis extent during the preformed yoghurt storage, led to value increases for these textural and rheological indices like hardness, adhesiveness, cohesiveness, viscosity as well as elastic/viscous moduli, and caused a finer and compact microstructure. Furthermore, yam juice also resulted in higher viable numbers for two starter microorganisms Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus in the stored yoghurt samples. However, replacing water with yam juice by 20% other than 10% occasionally showed a negative impact on some textural attributes of yoghurt samples. It is thus concluded that yam juice at suitable level could be used in the production of set-style yoghurt without significant negative effect on yoghurt compositions or its fermentation, when aiming to obtain a firm yoghurt texture and endow yoghurt with enhanced health benefits from the starter strains.

Effect of yam (Dioscorea spp.) starch on the physicochemical, rheological, and sensory properties of yogurt

This study investigated the effect of the addition of starch from “hawthorn” yam (Dioscorea rotundata) and “creole” yam (Dioscorea alata) at different concentrations (0.1%, 0.3%, and 0.5% w/w) on the physicochemical and sensory properties of stirred-type yogurt. Pectin (0.3% w/w) was used as a reference stabilizer. Yogurt with yam starch presented 13.38% less syneresis than yogurts with pectin. At the sensory level, the most accepted treatment was yogurt with “creole” yam starch at 0.1% w/w. During 21 days of storage, yogurt with yam starch (“creole” and “hawthorn”) at 0.1% w/w showed a decrease in syneresis between 7% and 8%, while in those with pectin, syneresis remained practically constant in this period. Yogurt with yam starch was characterized as a pseudoplastic fluid, with a lactic acid bacterial count according to NTC 805. Yam starch can be used as stabilizer because it improves the physicochemical, sensory, and rheological characteristics of stirred-type yogurt. Especially the “creole” yam starch (0.1% w/w), which presents the best preference by consumers.

Effects of yam (Dioscorea oppositifolia L.) on growth performance, serum biochemical level and liver metabonomics of rainbow trout (Oncorhynchus mykiss)

Yam (Dioscorea oppositifolia L.), as an important traditional medicinal herb, has a functional impact upon anti-disease and strengthens immunity. In the present study, we conducted growth performance, serum biochemical level, metabonomics analysis of liver in rainbow trout (Oncorhynchus mykiss) fed diets including yam extract (0, 0.2 %, and 0.4 %) for 56 days, to identify yam extract-affected growth performance, serum biochemical level, liver metabolites and metabolic pathways. After the feeding experiment, there were no significant changes in weight gain rate (WGR) and specific growth rate (SGR) in yam-supplemented groups. Albumin (ALB) and total protein (TP) contents, and superoxide dismutase (SOD) and acid phosphatase (ACP) activities were increased, while alanine aminotransferase (ALT) and alkaline phosphatase (ALP) activities were decreased in yam extract groups. Using VIP- values > 1 and P-value < 0.05 as the threshold, a total of 29 and 78 metabolites were significantly up-regulated in 0.2 % and 0.4 % yam extract group, respectively, while 14 and 74 metabolites were significantly down-regulated. Moreover, 18 overlap significantly discriminating metabolites in two comparisons were annotated to 8 metabolic pathways in KEGG analysis, 7 top significantly enriched pathways terms (P < 0.05) include Glycosylphosphatidylinositol (GPI)-anchor biosynthesis, Autophagy-other, Autophagy-animal, Ferroptosis, Glutathione metabolism, Glycerophospholipid metabolism, and Cysteine and methionine metabolism. Results showed that yam extract has certain antioxidant and protective effects on liver of rainbow trout, and the mechanism of this effect may be related to the conversion of Glycerophosphoethanolamine to glycerophosphocholine, down-regulation of canavanine, glutathione metabolism and Cysteine and methionine metabolism pathways.

Effects of Chinese yam ( Dioscorea oppositifolia L .) dietary supplementation on intestinal microflora, digestive enzyme activity and immunity in rainbow trout ( Oncorhynchus mykiss )

Chinese yam (Dioscorea oppositifolia L.) extract is a product which concentrates many active ingredients. In this study, the effects of Chinese yam extract on the intestinal microbiota, digestive enzymes, and the immune response of rainbow trout (Oncorhynchus mykiss) were investigated. Fish were fed a basic diet (Con) and 0.1% (O1), 0.2% (O2) and 0.4% (O3) yam extract diet, respectively, for 8 weeks. After the feeding experiment, Actinobacteria, Firmicutes and Patescibacteria abundances at the phylum level in intestinal were significantly differential under the effect of yam respectively. Actinobacteria and Firmicutes phylum were significantly decreased in O1 group compared with control, while Patescibacteria was significantly increased in O3 group. Anaeroplasma, Candidatus_Saccharimonas, Ruminococcaceae_ UCG-014, Lactobacillus, Rikenella, Lachnospiraceae_NK4A136_group, [Eubacterium]_ coprostanoligenes_group, Bifidobacterium, Marvinbryantia and Uncultured abundances at the genus level were significantly differential under the effect of yam respectively. Bifidobacterium, Marvinbryantia and Candidatus_ Saccharimonas were significantly enriched in O3 group. KEGG and COG functional prediction on intestinal microflora revealed that yam has beneficial effects on metabolism, antibacterial and defence function. Serum immune factors and intestinal immune genes were significantly regulated in yam groups. In addition, yam also increased gastrointestinal digestive enzyme activities of rainbow trout. The results showed that yam could enhance gastrointestinal function, stimulate immunomodulatory effects, and induce intestinal microbiota changes, rendering beneficial effects to rainbow trout.

Effect of Pachyrrizus erosus Extraction the Thrips Attack Phenomenon (Thripidae) on Capsicum annuum L. Leave)

Thrips are one of the main pests of chili plants. Until now, the method of controlling pests and diseases that are considered highly effective is the chemical method. Chemical controls have a major impact on environmental damage. One alternative that can be done is to control biologically using yam seed extract (Pachyrrizus erosus Urban). This study aims to analyze the effect of yam seed extract on the Thrips attack phenomenon (Thripidae) on chili leave (Capsicum annuum L.) and determine the smallest concentration that can decrease thrips attack. Research type was experimentally using a complete randomized design with treatment of yam seed extract concentration (0,05%, 0,1%, 0,5%, 1%, 1,5%, 2%) and negative control treatment, positive control and methanol with 36 experimental units. The observed phenomenon is the area of attack, the location of the attack, the part of the leaf that is attacked, the attack pattern and the color of the attack. Data analysis of attack phenomenon was done by descriptive analysis and analysis of variance test, followed by Duncan's New Multiple Range Test at α = 5%. The results showed that yam seed extract significantly affected by thrips attack phenomenon in decreasing the extent of the attack on chili leaves and the concentration of the smallest extract and ability to suppress the thrips attack was 0.5%. The phenomenon of the attack shows that the part of the leaf that is attacked is the top surface and the location of the attack on the base, middle and the tip of the leaf and the entire leaf surface. The pattern of attack varies, which is round, oval, elongated and in the shape of the number 8, with the color of silvery attack and then turns brownish.

Właściwości prozdrowotne pochrzynu (słodkie ziemniaki)

Dioscorea spp., sometimes called yam, is a genus of around 600 species of tuberous climbers. Since ages it has been used as a food source and in the natural medicine. It contains many fitochemical substances: diterpenoids, glycosides, steroids, saponines and sapogenines. Thanks to this it can be used as a medicine in metabolic diseases, such as diabetes, obesity and hypercholesterolemia. Diosgenin present in the plant stimulates differentiation of fatty cells and eliminate ongoing inflammation. Additionaly, it lowers the amount of triglicerydes and LDL, acting positively on the diabetes related dyslipidemia, lowering the glucose level likewise. Antimicrobial action allows yam to be used against infections, with the possibility of it’s being used against HIV infection. Due to anticancer, anti-inflammatory and antioxidant properties of some polysaccharides present in Dioscorea bulbifera it can be helpful in the adjuvant therapy of cervical cancer and in the therapy of either sarcomas or liver cancer. Since years, analgetic and anti-inflammatory effect of Yam has been used in the traditional medicine of Kamerun. Studies performed on mice proved analgetic action of Dioscorea alata against neuropatic pain, as well as pain releated to inflammation, probably by reducing the level of inflammatory mediators. Studies performed on rats revealed positive effect of usage of Dioscorea alata in the condition of low blood estrogen levels, what presented by lowering anxiety levels and action against lowering of the density of bone tissue. It’s administration in postmenopausal women led to increase in blood estron, estradiol and sex hormones binding protein levels. Due to this action it can counteract against adverse changes caused by reduced level of those hormones. Additionaly, surves have shown beneficial influence of yam on the digestive system, by increasing the level of symbiotic bacterial flora and reducing vulnerability to the toxic effect of lipopolysaccharide.

마(Dioscorea japonica) 분말 첨가 프랑크푸르터 소시지의 품질과 저장 특성

Quality changes in frankfurter sausages with yam (Dioscorea japonica) powder added were investigated during their storage at 10°C for six weeks. The sausage samples were prepared using four concentrations of yam powder: 0% (C), 0.5% (T1), 1.0% (T2), and 2.0% (w/w) (T3). After the addition of yam powder, the crude protein contents decreased, but the crude fat and carbohydrate contents increased. The thiobarbituric acid values during the storage of the frankfurter sausages were lower in the samples with higher yam concentrations. Over the storage period, the volatile basic nitrogen values increased with the increase in the amount of added yam. With the increase in the yam concentration, the L* and a* values tended to decrease, whereas the b* value increased. The instrumental texture analysis showed that the hardness value decreased with the increase in the yam concentration. The first indication of sensorial quality deterioration was noticed at week 4 for T3 and at week 5 for C, T1, and T2. In conclusion, the quality and shelf-life of the frankfurter sausages were not noticeably influenced by the addition of yam powder with a concentration of up to 1.0% (w/w), but the functional and health-promoting effects of yam were positively incorporated.

Effect of yam (Dioscorea cayenensis) and dasheen (Colocassia esculenta) extracts on the kidney of streptozotocin-induced diabetic rats

Streptozotocin-induced diabetic wistar rats were maintained for 4 weeks on a supplement of extracts of yam (Dioscorea cayenensis) or dasheen (Colocassia esculenta). The activities of malic enzyme, NADP + isocitrate dehydrogenase, Glucose 6-P-dehydrogenase and the transaminases were determined to assess any degree of metabolic alteration caused by diabetic nephropathy. Diabetic rats fed normal diet and those fed yam extract, dasheen extract and commercial linamarin respectively lost weight significantly compared to healthy controls. The diabetic rats fed dasheen extract, maintained near normoglycaemic values compared to diabetic rats on normal diet (P < 0.05). Malic enzyme activity was significantly reduced (P < 0.05) in diabetic rats on the normal diet compared to normal healthy controls. Feeding of yam or dasheen extract raised the activity of this enzyme towards normal. Feeding of dasheen extract or commercial linamarin significantly lowered (P < 0.05) the activity of NADP + isocitrate dehydrogenase below that of healthy controls. Glucose 6-P-dehydrogenase activity was significantly increased (P < 0.05) in diabetic rats compared to healthy controls. Alanine transaminase in the kidney of diabetic rats fed yam extract was significantly higher than healthy controls (P < 0.05). These results demonstrate an overall aggravation of the diabetic nephropathy by yam and dasheen extracts in the diet. In the Caribbean region where these foods are dietary staples, there may be a correlation with the reported high prevalence of diabetes mellitus and the development of renal disease.