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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Detalhes bibliográficos
Publicado no:Food Sci Nutr
Main Authors: 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
Formato: Artigo
Idioma:Inglês
Publicado em: John Wiley and Sons Inc. 2015
Assuntos:
Original Research
Acesso em linha: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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