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May 11, 2025Keywords:
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Main Article Content
Characterization of Starch Properties of Five Dioscorea rotundata and Dioscorea alata Genotypes each and Impact of Boiling and Pounding on the Textural Properties
Abstract
The study investigates the functional, pasting, textural, and syneresis properties of Dioscorea rotundata and Dioscorea alata starch samples, aiming to understand their potential applications in food processing. The water absorption capacity, swelling power, and solubility index of these starches demonstrate significant variability across different varieties, with WAC ranging from 73.88% to 98.77%. Gelation properties indicate that starches like TDr1000031 and TDr8/9/2665 form firm gels at 8% concentration. The pasting properties also show diverse viscosities, with peak values ranging from 4080 RVU to 8082.5 RVU for D. rotundata, indicating variations in thickening potential. The textural analysis of boiled and pounded yam samples highlights significant differences in chewiness, gumminess, and adhesiveness. For boiled yams, chewiness ranges from 609.5 to 1878.5, with TDr8/9/2665 having the highest value. Gumminess is highest in TDr8/9/2665 (2263), indicating a denser texture, while adhesiveness ranges from 9.685 to 71.705. Pounded yam samples show that TDr003 has the highest gumminess (8533), suggesting a firmer, alata sample exhibited chewiness values as high as 1309 for TDa316. Adhesiveness varied widely, with D. rotundata showing values from 9.685 (TDr459) to 71.705 (TDr873). In D. alata, adhesiveness was highest in TDa201 (223.24). D. alata samples such as TDa374 had lower gumminess values (302.5). Syneresis measurements highlight differences in gel stability, with samples like TDrAMULA demonstrating the highest stability and lowest water release over time. The study provides insights into the suitability of different yam starch varieties for specific food applications, based on their texture, stability, and retrogradation behaviour.
