Physicochemical Properties and Starch Digestibility of Autoclaved-Cooled Water Yam (Dioscorea alata L.) Flour

被引：12
|
作者：
Rosida [1 ,2 ]
Harijono [3 ]
Estiasih, Teti [3 ]
Sriwahyuni, Endang [4 ]
机构：
[1] Univ Pembangunan Nasional Veteran East Java, Fac Ind Technol, Dept Food Technol, Surabaya, Indonesia
[2] Brawijaya Univ, Doctoral Program Agr Technol, Fac Agr, Malang, Indonesia
[3] Brawijaya Univ, Fac Agr Technol, Dept Food Sci & Technol, Malang 65145, Indonesia
[4] Brawijaya Univ, Dept Med, Fac Med, Malang, Indonesia
来源：
INTERNATIONAL JOURNAL OF FOOD PROPERTIES | 2016年 / 19卷 / 08期
关键词：
Autoclaving-cooling; Physicochemical properties; Resistant starch; Starch digestibility; Water yam; HEAT-MOISTURE TREATMENT; RESISTANT STARCH; TUBER; ACID; HYDROLYSIS; DIGESTION; PROTEIN; IMPACT; CORN;
D O I：
10.1080/10942912.2015.1105818
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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.
引用
收藏
页码：1659 / 1670
页数：12
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