General Information
    • ISSN: 2010-0221
    • Frequency: Bimonthly
    • DOI: 10.18178/IJCEA
    • Editor-in-Chief: Dr. Eldin W. C. Lim
    • Executive Editor: Mr. Ron C. Wu
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Editor-in-chief
Dr. Eldin W. C. Lim
Dept. of Chemical and Biomolecular Engineering,
National University of Singapore, Singapore
IJCEA 2014 Vol.5(6): 489-496 ISSN: 2010-0221
DOI: 10.7763/IJCEA.2014.V5.434

Characterization of Physicochemical and Functional Properties of Starch from Five Yam (Dioscorea Alata) Cultivars in Indonesia

Lula Nadia, M. Aman Wirakartakusumah, Nuri Andarwulan, Eko Hari Purnomo, Hiroshi Koaze, and Takahiro Noda
Abstract—The research aim was to investigate yam starch physicochemical and functional characteristic. Five yam cultivars, yellow, orange, light purple, purple, and dark purple yams were used. SEM examination show three dimensions of starch granule which was round, oval and spherical in shapes. Particle size analysis performed asymmetrical unimoda distribution with 7 to 100 μm range of granule size. The relative crystallinity ranged 20.6 to 30.4% with B-type structure. The amylose and phosphorus content ranged 23.44 to 26.99% and 268 to 365 ppm respectively. These starch physicochemical characters lead to the gelatinization character To, Tp and ΔH ranged 73.9 to 77.4ºC, 78.0 to 80.7ºC, and 16.2 to 16.9J/g respectively. Pasting properties showed pasting T and peak viscosity ranged 81.95 to 86.38ºC, 477.35 to 571.15RVU respectively. All the starches showed G’ has higher value than G” up to ɷ=5(10)5 rad/s frequency sweep. No intersection between G' and G" graphs were found in OY and PDY up to ɷ=107 rad/s, which indicated the strength and stable gel of both cold pasta.

Index Terms—Crystallinity, gelatinization, size distribution, viscoelastisity, yam starch.

Lula Nadia is with the Department of Food Science and Technology, Open University of Indonesia, Indonesia (e-mail: lula_nadia@yahoo.com).
M. Aman Wirakartakusumah, Nuri Andarwulan and Eko Hari Purnomo are with Southeast Asia Food Agricultural Science and Technology (SEAFAST) Center, Bogor Agricultural University, Kampus IPB Darmaga, Bogor.
Hiroshi Koaze is with Obihiro University of Agriculture and Veterinary Medicine, Obihiro, Hokkaido 080-8555, Japan.
Takahiro Noda is with NARO Hokkaido Agricultural Research Center (NARO/HARC), Shinsei, Memuro, Hokkaido 082-0081, Japan.

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Cite: Lula Nadia, M. Aman Wirakartakusumah, Nuri Andarwulan, Eko Hari Purnomo, Hiroshi Koaze, and Takahiro Noda, "Characterization of Physicochemical and Functional Properties of Starch from Five Yam (Dioscorea Alata) Cultivars in Indonesia," International Journal of Chemical Engineering and Applications vol. 5, no. 6, pp. 489-496, 2014.

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