Main Article Content
Aims: To assess its technological aptitude and functional properties, Dioscorea schimperiana starch was submitted to various treatment of technological importance and its properties was evaluated.
Methodology: For this aim, the starch extracted from Dioscorea schimperiana tubers and was submitted to annealing, acid hydrolysis and to a branching enzyme (1, 4-α-glucan branching enzyme). Afterward, Fourier-transform infrared spectroscopy (FTIR), gelatinization profile, physicochemical and functional properties of the samples was recorded.
Results: FTIR spectra show the introduction and withdrawal of bond in modified samples. The thermal properties (DSC) of starch were not affected by annealing (AS) and enzymatic treatment (EBS). No peak temperature and gelatinization profile were observed for acid hydrolyzed samples (AHS) on Rapid Visco Analyzer. Annealing and enzyme treatment lead to an increase of the starch peak viscosity of while reducing its breakdown. The functional properties of the starch such as swelling capacity, least swelling concentration and water binding capacity were increased by annealing. Acid hydrolysis significantly increases in vitro digestibility of D. schimperiana starch while no significant change was observed after annealing and enzymatic modification, thus presenting it as particularly resistant to digestion.
Conclusion: This study suggests that annealing can be considered for the production of D. schimperiana modified starch with high technological and functional properties.
Markets and markets. Starch Derivatives Market Application, Type, Region - 2020 | Markets and Markets; 2020. Available:https://www.marketsandmarkets.com/Market-Reports/starch-derivatives-market-116279237.html (2018).
Falade KO, Ayetigbo OE. Effects of annealing, acid hydrolysis and citric acid modifications on physical and functional properties of starches from four yam (Dioscorea spp.) cultivars. Food Hydrocoll; 2015. DOI:10.1016/j.foodhyd.2014.07.008
Alcázar-Alay SC, Meireles MAA. Physicochemical properties, modifications and applications of starches from different botanical sources. Food Sci. Technol. 2015;35:215–236.
Park SH, Na Y, Kim J, Kang SD, Park KH. Properties and applications of starch modifying enzymes for use in the baking industry. Food Science and Biotechnology; 2018. DOI:10.1007/s10068-017-0261-5
Nweke FI, Ugwu BO, Asadu CLA, Ay, P. Production costs in the yam-based cropping systems of South-Western Nigeria. Resour. Crop Manag. Div. Res. Monogr. 1991;6:29.
Batista NN, Ramos CL, de Figueiredo Vilela L, Dias DR, Schwan RF. Fermentation of yam (Dioscorea spp. L.) by indigenous phytase-producing lactic acid bacteria strains. Brazilian J. Microbiol; 2019. DOI:10.1007/s42770-019-00059-5
8. Leng MS, Djeukeu WA, Gouado I, Ndjouenkeu R. Physicochemical and pasting properties of flour from Dioscorea schimperiana dried slices sold on local market. Int. J. Sci. Eng. Res. 2018;9:1467–1475.
Djeukeu WA, Gouado I, Leng MS, Vijaykrishnaraj M, Prabhasankar P. Effect of dried yam flour (Dioscorea schimperiana) on cooking quality, digestibility profile and antioxidant potential of wheat based pasta. J. Food Meas. Charact. 2017;11:1421–1429.
Sibanda S, Sibanda BS. A comparative study of wild yam starch from Dioscorea schimperiana. J. Appl. Sci. South. Africa. 2000;6.
Falade KO, Ayetigbo OE. Effects of tempering (annealing), acid hydrolysis, low-citric acid substitution on chemical and physicochemical properties of starches of four yam (Dioscorea spp.) cultivars. J. Food Sci. Technol. 2017;54:1455–1466.
Kumar SB, Prabhasankar P. Enzyme treated flours in noodle processing: a study on an innovative technology. J. Food Meas. Charact. 2017;11:1174–1187.
Association of Official Analytical Chemists. Official Methods of Analysis of AOAC International. Assoc. Off. Anal. Chem. Int; 2007.
Jayakody L, Hoover R, Liu Q, Donner E. Studies on tuber starches III. Impact of annealing on the molecular structure, composition and physicochemical properties of yam (Dioscorea sp.) starches grown in Sri Lanka. Carbohydr. Polym. 2009;76:145–153.
Morrison WR, Laignelet B. An improved colorimetric procedure for determining apparent and total amylose in cereal and other starches. J. Cereal Sci. 1983;1:9–20.
Otegbayo B, Oguniyan D, Akinwumi O. Physicochemical and functional characterization of yam starch for potential industrial applications. Starch/Staerke. 2014;66:235–250.
Bharath Kumar S, Prabhasankar P. A study on noodle dough rheology and product quality characteristics of fresh and dried noodles as influenced by low glycemic index ingredient. J. Food Sci. Technol. 2015;52:1404–1413.
Lewandowicz G, Soral-Śmietana M. Starch modification by iterated syneresis. Carbohydr. Polym. 2004;56:403–413.
Sarangapani C. et al. Effect of low-pressure plasma on physico-chemical and functional properties of parboiled rice flour. LWT - Food Sci. Technol; 2016. DOI:10.1016/j.lwt.2016.02.003
Rosell CM, Yokoyama W, Shoemaker C. Rheology of different hydrocolloids-rice starch blends. Effect of successive heating-cooling cycles. Carbohydr. Polym. 2011;84:373–382.
Reddy I, Seib PA. Paste properties of modified starches from partial waxy wheats. Cereal Chem. 1999;76:341–349.
Zouari R, Besbes S, Ellouze-Chaabouni S, Ghribi-Aydi D. Cookies from composite wheat-sesame peels flours: Dough quality and effect of Bacillus subtilis SPB1 biosurfactant addition. Food Chem. 2016;194:758–769.
Lindeboom N, Chang PR, Tyler RT. Analytical, biochemical and physicochemical aspects of starch granule size, with emphasis on small granule starches: A Review. Starch - Stärke 2004;56:89–99.
Adebowale KO, Henle T, Schwarzenbolz U, Doert T. Modification and properties of African yam bean (Sphenostylis stenocarpa Hochst. Ex A. Rich.) Harms starch I: Heat moisture treatments and annealing. Food Hydrocoll; 2009. DOI:10.1016/j.foodhyd.2009.01.002.
Chatakanonda P, Wansuksri R, Sriroth K. Impact of annealing on susceptibility to acid hydrolysis and physico-chemical properties of cassava starch. Kasetsart J. - Nat. Sci; 2011.
Hui R, Qi-he C, Ming-liang F, Qiong X, Guo-qing H. Preparation and properties of octenyl succinic anhydride modified potato starch. Food Chem; 2009. DOI:10.1016/j.foodchem.2008.09.019
Sridach W, Jonjankiat S, Wittaya T. Effect of citric acid, PVOH, and starch ratio on the properties of cross-linked poly(vinyl alcohol)/starch adhesives. J. Adhes. Sci. Technol. 2013;27:1727–1738.
28. Zaidul ISM. et al. Correlation between the compositional and pasting properties of various potato starches. Food Chem; 2007. DOI:10.1016/j.foodchem.2007.03.061
Awolu OO, Olofinlae SJ. Physico-chemical, functional and pasting properties of native and chemically modified water yam (Dioscorea alata) starch and production of water yam starch-based yoghurt. Starch/Staerke. 2016;68:719–726.
Mohammadi Nafchi A, Robal M, Cheng LH, Tajul AY, Karim A. A. Physicochemical, thermal, and rheological properties of acid-hydrolyzed sago (Metroxylon sagu) starch. LWT - Food Sci. Technol; 2012. DOI:10.1016/j.lwt.2011.10.015
Wang S, Copeland L. Effect of Acid Hydrolysis on Starch Structure and Functionality: A Review. Crit. Rev. Food Sci. Nutr; 2015. DOI:10.1080/10408398.2012.684551
Adamovicz JAL, Do Prado Cordoba L, Ribeiro LS, De Oliveira CS, Schnitzler E. Evaluation on thermal, rheological and structural properties on the mixture of potato starch and pectin. Carpathian J. Food Sci. Technol; 2015.
Liu KS, Rosentrater KA. Distillers grains: Production, properties, and utilization. Distillers Grains: Production, Properties, and Utilization; 2016.
Hornung PS. et al. Green Development of Biodegradable Films Based on Native Yam (Dioscoreaceae) Starch Mixtures. Starch/Staerke; 2018. DOI:10.1002/star.201700234
Davies EM, John DKS, Maryke L. A comparison of functional properties of native Malawian cocoyam, sweetpotato and cassava starches. Sci. Res. Essays; 2015. DOI:10.5897/sre2015.6258
Abdelmaguid M. Modification of Potato Starch by Some Different Physical Methods and Utilization in Cookies Production. Int. J. Curr. Microbiol. Appl. Sci. 2015;4:556–569 (2015).
Abiodun OA, Odedeji JO, Adepeju AB, OAS. Physicochemical properties of modified trifoliate yam starches. Ife J. Sci. 2018;20:189–198.
Takata H, et al. Application of branching enzyme in starch processing. Biocatal. Biotransformation. 2010;28:60–63.
Alimi BA, Workneh TS. Structural and physicochemical properties of heat moisture treated and citric acid modified acha and iburu starches. Food Hydrocoll; 2018. DOI:10.1016/j.foodhyd.2018.03.027.
Riley CK, Bahado-Singh PS, Wheatley AO, Ahmad MH, Asemota HN. Relationship between the physicochemical properties of starches and the glycemic indices of some Jamaican yams (Dioscorea spp.). Mol. Nutr. Food Res. 2008;52:1372–1376.
Van Hung P, Huong NTM, Phi NTL, Tien NNT. Physicochemical characteristics and in vitro digestibility of potato and cassava starches under organic acid and heat-moisture treatments. Int. J. Biol. Macromol; 2017. DOI:10.1016/j.ijbiomac.2016.11.074