Skip to main content
SpringerLink
Log in

Effects of tempering (annealing), acid hydrolysis, low-citric acid substitution on chemical and physicochemical properties of starches of four yam (Dioscorea spp.) cultivars

  • Original Article
  • Published:
Journal of Food Science and Technology Aims and scope Submit manuscript

Abstract

The effects of tempering (annealing), acid hydrolysis and low-citric acid substitution on chemical and physicochemical properties of starches of four Nigerian yam cultivars were investigated. Crude fat and protein contents of the native starches decreased significantly after the modifications, while nitrogen-free extract increased significantly with acid hydrolysis and citric acid substitution. Acid hydrolysis and low-citric acid substitution reduced the least concentration for gel formation of the starches from 4 to 2% w/v, but tempering had no effect. Swelling power of the starches reduced significantly, and water solubility increased significantly at 75 and 85 °C, especially with acid hydrolysis and low-citric acid substitution. However, tempering significantly reduced starch solubility in the four cultivars. Paste clarity of starches of white (29.17%), water (18.90%), yellow (30.90%) and bitter (10.57%) yams reduced significantly with tempering to 14.43, 11.83, 16.93 and 7.27%, but increased significantly with acid hydrolysis to 41.40, 35.37, 28.77 and 32.33%, and low-citric acid substitution to 36.60, 44.17, 50.67 and 14.33%, respectively. Pasting properties such as peak, trough, breakdown, final, and setback viscosities and peak time of native starches reduced significantly with acid hydrolysis and low-citric acid substitution, however, tempering significantly increased their pasting temperature, peak time, setback and final viscosities.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1

Similar content being viewed by others

References

  • Abdorreza MN, Robal M, Cheng LH, Tajul AY, Karim AA (2012) Physicochemical, thermal, and rheological properties of acid-hydrolyzed sago (Metroxylon sagu) starch. LWT Food Sci Technol 46:135–141

    Article  CAS  Google Scholar 

  • Adebowale KO, Lawal OS (2003) Microstructure, physicochemical properties and retrogradation behaviour of Mucuna bean (Mucuna pruriens) starch on heat moisture treatments. Food Hydrocoll 17:265–272

    Article  CAS  Google Scholar 

  • Adebowale KO, Olu-Owolabi BI, Olayinka OO, Lawal OS (2005) Effect of heat moisture treatment and annealing on physicochemical properties of red sorghum starch. Afr J Biotechnol 4(9):928–933

    CAS  Google Scholar 

  • Adebowale KO, Henle T, Schwarzenbolz U, Doert T (2009) Modification and properties of African yam bean (Sphenostylis stenocarpa Hochst. Ex A. Rich.) Harms starch I: heat moisture treatments and Annealing. Food Hydrocoll 23:1947–1957

    Article  CAS  Google Scholar 

  • Agboola SO, Akingbala JO, Oguntimehin GB (1991) Production of low-substituted starch acetates and citrates. Starch/Starke 43(1):13–15

    Article  CAS  Google Scholar 

  • Akubor PI (2013) Effect of ascorbic acid and citric acid treatments on the functional and sensory properties of yam flour. Int J Agric Policy Res 1(4):103–108

    Google Scholar 

  • AOAC (2011) Official methods of analysis of AOAC international, 18th edn. of AOAC International, Gaithersburg, p 2590

    Google Scholar 

  • Aprianita A, Purwandari U, Watson B, Vasiljevic T (2009) Physicochemical properties of flours and starches from selected commercial tubers available in Australia. Int Food Res J 16:507–520

    CAS  Google Scholar 

  • Atichokudomchai N, Varavinit S (2003) Characterization and utilization of acid-modified cross-linked tapioca starch in pharmaceutical tablets. Carbohydr Polym 53:263–270

    Article  CAS  Google Scholar 

  • Brunnschweiler J, Luethi D, Handschin S, Farah Z, Escher F, Conde-Petit B (2005) Isolation physicochemical characterization and application of yam starch as thickening and gelling agent. Starch/Starke 57:107–117

    Article  CAS  Google Scholar 

  • Chatakanonda P, Wansuksri R, Sriroth K (2011) Impact of annealing on susceptibility to acid hydrolysis and physicochemical properties of Cassava starch. Kasetsart J (Nat Sci) 45:284–294

    CAS  Google Scholar 

  • Chung KM, Moon TW, Chun LK (2000) Influence of annealing on gel properties of mung bean starch. Cereal Chem 77(5):567–571

    Article  CAS  Google Scholar 

  • Collado LS, Corke H (1997) Properties of starch noodle as affected by sweet potato genotype. Cereal Chem 74(2):182–187

    Article  CAS  Google Scholar 

  • Collado LS, Corke H (1999) Heat-moisture treatment effects on sweetpotato starches differing in amylose content. Food Chem 65:339–346

    Article  CAS  Google Scholar 

  • Desphande SS, Sathe SK, Rangnekar PD, Salunkhe DK (1982) Functional properties of modified black gram (Phaseolus mungo L.) starch. J Food Sci 47:1528–1533

    Article  Google Scholar 

  • Eliasson AC (1980) Effect of water content on the gelatinisation of wheat starch. Starch/Starke 32:270–275

    Article  CAS  Google Scholar 

  • Falade KO, Ayetigbo EO (2015) Effects of annealing, acid hydrolysis and citric acid modifications on physical and functional properties of starches from four yam (Dioscorea spp.) cultivars. Food Hydrocoll 43:529–539

    Article  CAS  Google Scholar 

  • Falade KO, Ighravwe E, Ikoyo SS (2011) Physico-chemical characteristics of non-irradiated and c-irradiated yams cultivars (Dioscorea rotundata, Dioscorea alata) and sweet potato (Ipomoea batatas (L) Lam). Int J Food Sci Technol 46:1186–1193

    Article  CAS  Google Scholar 

  • Hoover R, Ratnayake WS (2002) Starch characteristics of black bean, chick pea, lentil, navy bean and pinto bean cultivars grown in Canada. Food Chem 78:489–498

    Article  CAS  Google Scholar 

  • Iwueke CC, Mbata EN, Okereke HE (2003) Rapid Multiplication of seed yam by minisett technique. National Root Crops Research Institute, Umudike, Abia State, Nigeria, Advisory Bulletin 2003, No 9, p 5

  • Jacobs H, Delcour JA (1998) Hydrothermal modification of granular starch with retention of granular structure: a review. J Agric Food Chem 46:2895–2905

    Article  CAS  Google Scholar 

  • Kaur L, Singh N, Singh J (2004) Factors influencing the properties of hydroxypropylated potato starches. Carbohydr Polym 55:211–223

    Article  CAS  Google Scholar 

  • Kim RE, Ahn SY (1996) Effect of acid hydrolysis combined with heat moisture treatment on structure and physicochemical properties of corn starch. Agric Chem Biotechnol 39:49–53

    CAS  Google Scholar 

  • Lawal OS, Adebowale KO, Ogunsanwo BM, Barba LL, Ilo NS (2005) Oxidized and acid thinned starch derivatives of hybrid maize: functional characteristics, wide-angle X-ray diffractometry and thermal properties. Int J Biol Macromol 35:71–79

    Article  CAS  Google Scholar 

  • Miles MJ, Morris VJ, Ring SG (1985) Gelation of amylose. Carbohydr Res 135:257

    Article  CAS  Google Scholar 

  • Nuwamanya E, Baguma Y, Emmambux N, Taylor J, Patrick R (2010) Physicochemical and functional characteristics of cassava starch in Ugandan varieties and their progenies. J Plant Breed Crop Sci 2(1):1–11

    CAS  Google Scholar 

  • Odeku OA, Akinwande BL (2012) Effect of the mode of incorporation on the disintegrant properties of acid modified water and white yam starches. Saudi Pharm J 20:171–175

    Article  Google Scholar 

  • Odeku OA, Picker-Freyer KM (2007) Analysis of the material and tablet formation properties of four Dioscorea starches. Starch/Stärke 59:430–444

    Article  CAS  Google Scholar 

  • Oke SO, Awonorin SO Workneh TS (2013) Expansion ratio of extruded water yam (Dioscorea alata) starches using a single screw extruder. Afr J Agric Res 8(9):750–762

    Google Scholar 

  • Olayinka OO, Olu-Owolabi BI, Adebowale KO (2011) Effect of succinylation on the physicochemical, rheological, thermal and retrogradation properties of red and white sorghum starches. Food Hydrocoll 25:515–520

    Article  CAS  Google Scholar 

  • Orkwor GC (1998) The importance of yams. In: Orkwor GC, Asiedu R, Ekanaye IJ (eds) Food yams. Advances in research. IITA (Ibadan) and NRCRI (Umudike), Nigeria, pp 1–12

    Google Scholar 

  • Opara LU (2003) Postharvest losses at the fresh produce retail chain in the Sultanate of Oman. Australian-postharvest-horticulture-conference, Brisbane, Australia, 1–3 Oct 2003, pp 248–249

  • Ortega-Ojeda FE, Larsson H, Eliasson AC (2005) Gel formation in mixtures of hydrophobically modified potato and high amylopectin potato starch. Carbohydr Polym 59:313–327

    Article  CAS  Google Scholar 

  • Osunsami AT, Akingbala JO, Oguntimein GB (1989) Effect of storage on starch content and modification of cassava starch. Starch/Starke 41:54–57

    Article  CAS  Google Scholar 

  • Otegbayo B, Bokanga M, Asiedu R (2011) Physicochemical properties of yam starch: effect on textural quality of yam food product (pounded yam). J Food Agric Environ 9(1):145–150

    CAS  Google Scholar 

  • Otto T, Baik B, Czuchajowska Z (1997) Wet fractionation of garbanzo bean and pea flours. Cereal Chem 74(2):141–146

    Article  CAS  Google Scholar 

  • Rugchati O, Thanacharoenchanaphas K (2010) Comparison in some characteristics of yam tubers starch (Dioscorea. spp) from Thailand. Int J Environ Rural Dev 1(2):102–106

    Google Scholar 

  • Simsek S, Ovando-Martínez M, Whitney K, Bello-Pérez L (2012) Effect of acetylation, oxidation and annealing on physicochemical properties of bean starch. Food Chem 134:1796–1803

    Article  CAS  Google Scholar 

  • Singh J, Kaur L (2009) Advances in potato chemistry and technology, 1st edn. Academic Press, Cambridge, pp 273–318

    Book  Google Scholar 

  • Singh J, McCarthy OJ, Singh H (2006) Physicochemical and morphological characteristics of New Zealand Taewa (Maori potato) starches. Carbohydr Polym 64:569–581

    Article  CAS  Google Scholar 

  • Singh J, Kaur L, McCarthy OJ (2007) Factors influencing the physico-chemical, morphological, thermal and rheological properties of some chemically modified starches for food applications—a review. Food Hydrocoll 21:1–22

    Article  CAS  Google Scholar 

  • Sokhey AS , Chinnaswamy R (1993) Chemical and molecular properties of irradiated starch extrudates. Cereal Chem 70:260–268

    CAS  Google Scholar 

  • Srichuwong S, Sunarti TC, Mishima T, Isono N, Hisamatsu M (2005) Starches from different botanical sources II: Contribution of amylopectin fine structure to thermal properties and enzyme digestibility. Carbohydr Polym 60:529–538

    Article  CAS  Google Scholar 

  • Tester RF, Morrison WR (1990) Swelling and gelatinization of cereal starches. Cereal Chem 67:558–563

    CAS  Google Scholar 

  • Walter WM, Trong VD, Wisenborn DP, Carvajal P (2000) Rheological and physico-chemical properties of starches from moist and dry type sweet potatoes. J Agric Food Chem 48:2937–2942

    Article  CAS  Google Scholar 

  • Wang L, Wang YJ (2001) Structures and physicochemical properties of acid-thinned corn, potato and rice starches. Starch 53:570–576

    Article  CAS  Google Scholar 

  • Waramboi JG, Dennien S, Gidley MJ, Sopade PA (2011) Characterization of sweetpotato from Papua New Guinea and Australia: physicochemical, pasting and gelatinisation properties. Food Chem 126:1759–1770

    Article  CAS  Google Scholar 

  • Wireko-Manu FD, Ellis WO, Oduro I, Asiedu R, Maziya-Dixon B (2011) Physicochemical and pasting characteristics of water yam (D. alata) in comparison with Pona (D. rotundata) from Ghana. Eur J Food Res Rev 1(3):149–158

    CAS  Google Scholar 

  • Zuluaga MF, Baena Y, Mora CE, PonceD’leon LF (2007) Physicochemical characterization and application of yam (Dioscorea cayenensis-rotundata) starch as a pharmaceutical excipient. Starch/Stärke 59:307–317

    Article  CAS  Google Scholar 

Download references

Acknowledgements

Author KOF is grateful to the University of Ibadan, Ibadan for the award of the Senate Research Grant SRG/FT/2010/7A.

Author information

Authors and Affiliations

  1. Department of Food Technology, University of Ibadan, Ibadan, Nigeria

    Kolawole O. Falade & Oluwatoyin E. Ayetigbo

Authors
  1. Kolawole O. Falade
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Oluwatoyin E. Ayetigbo
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Kolawole O. Falade.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Falade, K.O., Ayetigbo, O.E. 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 54, 1455–1466 (2017). https://doi.org/10.1007/s13197-017-2568-x

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-017-2568-x

Keywords

Search

Navigation