Purple yam (Dioscorea alata L) is a tuber regarded as a source of carbohydrate-containing natural anthocyanin dyes. Anthocyanins in purple yam are useful as natural antioxidants, anticancer, and antihypertensive. As purple yam is easily damaged, it needs to be processed into a durable material to be stored and easy to use as food, particularly flour. In the manufacture of flour, there is a drying process that requires a long time, thus allowing the material's nutritional components to be damaged. Pre-treatment with maltodextrin can protect nutritional components, color, flavor, and storage during the process. The degree of oxidation was carried out to determine the browning index. The low browning index of purple yam can be carried out by soaking it in citric acid and maltodextrin solution. This study aims to produce purple yam flour, which contains high antioxidant activity and does not turn brown in color. In this study, purple yam flour was made by immersing 0.5 and 1% (v/v) citric acid for 10 minutes which then soaked in 10, 20, 30% (w/v) of maltodextrin solution for 5 minutes, dried at 55 °C, and sifted by using an 80 mesh sieve. After that, the flour was tested to analyze the antioxidant activity, total phenolic content, anthocyanin levels, and water content. The purple yam flour with the highest antioxidant activity was tested for its protein, ash, fat, and carbohydrate content by difference. The experimental design used was one-way ANOVA, and the data obtained were carried out in duplicate. The data were tested statistically by the SPSS method. If the outcome were significantly different, the "Duncan New Multiple Range Test" (DMRT) would be conducted at the 5% degree of confidence. The results showed that immersion treatment in 1% v/v citric acid and 30% w/v maltodextrin could produce purple yam flour with the highest antioxidant activity of 88.30%, with anthocyanin content of 16.64 mg/100 g db and total phenolic content of 473.63 mg GAE/100 g db. The physical properties of the flour are as follows: browning index (BI)=0.28, swelling power (SP)=15.37, gelatinization temperature 86 °C, gelatinization time 10.14 minutes and color L=58.16; a= 7.99; b =, 1.38; C=8.11 dan H=9.78. Purple yam flour treated by immersion in 1% v/v citric acid and 30% w/v maltodextrin had a water content of 7.76%, ash content of 2.45% db, a protein content of 4.90% db, a fat content of 4.03 % db, and carbohydrate content with the difference of 80.86%.
Skip Nav Destination
Article navigation
30 May 2023
PROCEEDINGS OF THE 1ST UNHAS INTERNATIONAL CONFERENCE ON AGRICULTURAL TECHNOLOGY (UICAT 2021)
27–28 October 2021
Makassar, Indonesia
Research Article|
May 30 2023
Chemical and functional properties of preparation before drying purple yam flour (Dioscorea alata L.)
Siti Tamaroh;
Siti Tamaroh
a)
1
Faculty Agroindustry, Universitas Mercu Buana Yogyakarta
, Yogyakarta, Indonesia
a)Corresponding author: [email protected]
Search for other works by this author on:
Tyastuti Purwani
Tyastuti Purwani
b)
1
Faculty Agroindustry, Universitas Mercu Buana Yogyakarta
, Yogyakarta, Indonesia
Search for other works by this author on:
a)Corresponding author: [email protected]
AIP Conf. Proc. 2596, 040027 (2023)
Citation
Siti Tamaroh, Tyastuti Purwani; Chemical and functional properties of preparation before drying purple yam flour (Dioscorea alata L.). AIP Conf. Proc. 30 May 2023; 2596 (1): 040027. https://doi.org/10.1063/5.0119218
Download citation file:
Pay-Per-View Access
$40.00
Sign In
You could not be signed in. Please check your credentials and make sure you have an active account and try again.
39
Views
Citing articles via
Inkjet- and flextrail-printing of silicon polymer-based inks for local passivating contacts
Zohreh Kiaee, Andreas Lösel, et al.
Effect of coupling agent type on the self-cleaning and anti-reflective behaviour of advance nanocoating for PV panels application
Taha Tareq Mohammed, Hadia Kadhim Judran, et al.
Design of a 100 MW solar power plant on wetland in Bangladesh
Apu Kowsar, Sumon Chandra Debnath, et al.
Related Content
Substitution of Tapioca flour with purple yam flour on chicken meatball physical characteristics and antioxidant activity
AIP Conf. Proc. (June 2023)
The analysis of organoleptic on white water yam (Dioscorea alata L.) stick crackers as local tuber utilization effort
AIP Conf. Proc. (June 2023)
Evaluation of organoleptic and physicochemical properties of ice cream by fortifying of purple yam (Dioscorea alata L.) and purple sweet potato (Ipomoea batatas L.)
AIP Conf. Proc. (May 2023)
Development of antibacterial chitosan film modified by various Dioscorea sp. starches enriched with garlic essential oil: Optimal formulation by response surface methodology
AIP Conference Proceedings (November 2022)
The diversity and distribution of tuber crops as alternative food in North Maluku: A preliminary report
AIP Conf. Proc. (December 2023)