EFFECTS OF PROCESSING PARAMETERS ON THE PRODUCTION OF RESISTANT STARCH-ENRICHED PURPLE YAM FLOUR
DOI:
https://doi.org/10.62985/j.huit_ojs.vol26.no5.700Keywords:
Dioscorea alata, resistant starch, moisture.Abstract
This study evaluated the effects of processing parameters—including slice thickness, citric acid concentration, steaming time, drying temperature, and duration—on the resistant starch content and moisture content of purple yam (Dioscorea alata) flour. The suitable conditions for achieving the highest resistant starch (RS) content (24.28%) were identified as follows: 6 mm slice thickness, soaking in 0.5% citric acid for 30 minutes, steaming for 15 minutes, and drying at 70 °C for 5 hours. Scanning electron microscopy (SEM) analysis revealed that the treated starch exhibited a more compact network structure with characteristic swollen regions, indicating physical modification. X-ray diffraction (XRD) patterns confirmed a type-C crystalline structure in both control and treated samples. However, the crystallinity index decreased from 46.7% to 40% after treatment, suggesting an increase in the amorphous regions due to thermal processing—an important factor in promoting the formation of RS type III. When applied to bread making, the incorporation of 10% purple yam flour was considered appropriate, improving crumb softness and color while enhancing nutritional value, without compromising the product’s texture compared to the control sample.
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