Article Per Year (5 Year)
p-Index From 2019 - 2024
0
P-Index
This Author published in this journals
All Journal Journal of Engineering and Technological Sciences
M. Aman Wirakartakusumah
Southeast Asia Food Agricultural Science and Technology (SEAFAST) Center, Bogor Agricultural University
Engineering

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
Chemical Characterization of Flour Fractions from Five Yam (Dioscorea alata) Cultivars in Indonesia Nadia, Lula; Wirakartakusumah, M. Aman; Andarwulan, Nuri; Purnomo, Eko Hari; Noda, Takahiro; Ishiguro, Koji
Journal of Engineering and Technological Sciences Vol 47, No 1 (2015)
Publisher : ITB Journal Publisher, LPPM ITB

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (387.836 KB) | DOI: 10.5614/j.eng.technol.sci.2015.47.1.7

Abstract

The purpose of this study was to investigate the influence of particle size on  the  chemical properties  of yam flour  in five  cultivars, yellow/YY, orange/OY, light purple/LPY, purple/PY, and dark purple/DPY. With a mesh sieve, three  flour fractions  were separated according to particle size:  small (128.6-139.7 µm), medium (228.7-257.9 µm), and large (475.4-596.3 µm). The content of moisture (6.81-11.26 %db) and lipids (4.48-9.85 %db) decreased with the increase of particle size, while proteins (4.48-9.85 %db) and carbohydrates (78.12-83.76 %db) were not influenced by particle size. Folin-Ciocalteu reagent and chlorogenic acid were used as standard to investigate the total phenolic compounds  in  the  yam  flour,  and  high-performance liquid chromatography (HPLC) was used to investigate the anthocyanin and carotene contents. It was found that there was no size influence on the content of phenolics (0.27-2.82%db), anthocyanin (2.25-15.27  mg/100g db) in LPY, PY, DPY  or  carotene (23.75-132.12 mg/100g db) in YY, OY. The differences in chemical composition were due to differences in particle size and heat treatment, but may also have been caused by the different composition of the milling process.
Co-Authors Eko Hari Purnomo Koji Ishiguro Laksono Trisnantoro Nuri Andarwulan Takahiro Noda