The functional dessert: Purple yam jam starch digestibility and prebiotic potential
Year: 2025
Type: article
Abstract: Purple yam jam is a thermally processed dessert made from purple yam (Dioscorea alata L.) tuber evaluated for its starch fractions. It has a wide range of culinary applications but studies on its health-related impact is lacking. An in vitro gastrointestinal digestibility test parallel with an in vitro fermentation by a probiotic bacteria on undigested jam-supplemented medium were conducted. The estimated glycemic index (eGI) was also investigated due to the utilization of starch and sugar as ingredients. Further, the prebiotic potential of the nondigestible portion was also tested. Lipid-amylose complexation (Resistant Starch 5) was observed in the formulated purple yam jam because it contains margarine. The purple yam jam has 31.09% rapidly digestible starch, 26.30% slowly digestible starch, and 42.61% resistant starch (RS). It has a hydrolysis index of 24.17 and an estimated glycemic index of 53.00. The formulated ube jam is therefore classified as among the low eGI foods category (eGI < 56.00) after analysis. The probiotic bacteria Lacticaseibacillus casei exhibited better growth characteristics in medium supplemented with undigested jam portion than in medium with inulin as sole carbon source. L. casei has growth rates of 0.08 h-1 and 0.06 h-1 in jam-supplemented medium and in inulin medium, respectively. The doubling times were 8.64 h and 11.29 h in jam-supplemented medium and in inulin medium, respectively. The prebiotic activity score of undigested purple yam jam is 0.77. It was concluded that purple yam jam is a functional food with its low GI and prebiotic potential.
Source: Applied Food Research
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
Open Access status: gold
Estimated APC paid: $2,050
OpenAlex ID: W4415629456