Physicochemical Properties and Starch Digestibility of Autoclaved-Cooled Water Yam (Dioscorea alata L.) Flour |
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| Authors: | Rosida Harijono Endang Sriwahyuni |
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| Affiliation: | 1. Department of Food Technology, Faculty of Industrial Technology, University of Pembangunan Nasional “Veteran” East Java, Surabaya, Indonesia;2. Doctoral Program of Agricultural Technology, Faculty of Agriculture, Brawijaya University, Malang, Indonesia;3. Department of Food Science and Technology, Faculty of Agricultural Technology, Brawijaya University, Malang, Indonesia;4. Department of Medicine, Faculty of Medicine, Brawijaya University, Malang, Indonesia |
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| Abstract: | Water yam (Dioscorea alata L.) is suitable for resistant starch high flour because of its high amylose content. The purple, yellow, and white water yams were treated by autoclaving and cooling with one, two, and three cycles to obtain resistant starch. Water yam tubers were cooked in an autoclave for 15 min, and then cooled prior to drying. Autoclaving–cooling of water yams decreased protein, fat, dietary fiber, water soluble polysaccharide, dioscorin, and diosgenin but increased amylose and sugar. The treatments significantly raised resistant starch and reduced in vitro starch digestibility that depended on water yam types, and affected starch granule morphology. |
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| Keywords: | Autoclaving–cooling Physicochemical properties Resistant starch Starch digestibility Water yam |
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