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Impact of Pretreatment Methods on the Physicochemical, Functional, Antioxidant and Thermo-Pasting Properties of
Zainab Yaseen1, Sangeeta Yadav1, Unaiza Iqbal1
1Centre of Food Technology, University of Allahabad, Prayagraj, Uttar Pradesh, India.
Introduction:
Elephant foot yam (Amorphophalluspaeoniifolius) is a versatile tuberous crop known for its nutritional value and functional properties.
Methods:
This study investigates the effects of various pretreatment methods, including soaking in potassium metabisulfite and citric acid, blanching, and drying at different temperatures, on the physicochemical, functional, antioxidant, and thermo-pasting properties of elephant foot yam.
Results:
The highest total phenolic content (TPC), recorded at 0.098 mg/100 g, was observed in control samples dried at 70°C. In terms of ferric reducing antioxidant power (FRAP), untreated samples exhibited the greatest activity (0.357 at 70°C), while blanched samples showed the lowest (0.303 at 70°C). The thermal pasting behavior, measured by rheological analysis, showed notable variation based on the type of pretreatment, impacting gelatinization temperature and peak viscosity. Peak viscosity of untreated samples ranged from 1012 to 2178 cP as the drying temperature increased from 50°C to 70°C, with the lowest viscosity (1012 cP) also noted at 70°C.
Discussion:
Pretreatments were found to significantly influence moisture content, starch composition, and swelling power, which in turn affected the functional attributes like water absorption, solubility, and viscosity. Furthermore, pretreatment methods significantly influenced the antioxidant capacity of elephant foot yam (Amorphophalluspaeoniifolius) tubers, as reflected by changes in phenolic content and free radical scavenging activity. This effect is primarily attributed to the biochemical and structural alterations induced in the plant tissue during pretreatment.
Conclusion:
These findings suggest that selecting appropriate pretreatment strategies can enhance the nutritional and functional quality of underutilized elephant foot yams, making them more suitable for diverse food industrial applications.
