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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Vydáno v:Food Sci Nutr
Hlavní autoři: 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
Médium: Artigo
Jazyk:Inglês
Vydáno: John Wiley and Sons Inc. 2015
Témata:
Original Research
On-line přístup: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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