Effect of species, pretreatments, and drying methods on the functional and pasting properties of high‐quality yam flour

The study investigated the functional properties of HQYF (high‐quality yam flour) from tubers of four dioscorea species. The tubers were processed into HQYF using two pretreatments (potassium metabisulphite: 0.28%, 15 min; blanching: 70°C, 15 min) and drying methods (cabinet: 60°C, 48 h; sun drying:...

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Dades bibliogràfiques
Publicat a:Food Sci Nutr
Autors principals: Wahab, Bashirat A., Adebowale, Abdul‐Rasaq A., Sanni, Silifat A., Sobukola, Olajide P., Obadina, Adewale O., Kajihausa, Olatundun E., Adegunwa, Mojisola O., Sanni, Lateef O., Tomlins, Keith
Format: Artigo
Idioma:Inglês
Publicat: John Wiley and Sons Inc. 2015
Matèries:
Original Research
Accés en línia:https://ncbi.nlm.nih.gov/pmc/articles/PMC4708640/
https://ncbi.nlm.nih.gov/pubmed/26788310
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.260
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