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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Bibliographic Details
Published in:Food science & nutrition 2016-01, Vol.4 (1), p.50-58
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
Format: Article
Language:English
Subjects:
Angle of repose
Blanching
Breeding
Cooling
Dioscorea sp
Drying
Emulsification
Flour
Food products
functional properties
Gelation
Methods
Moisture absorption
Original Research
Pastes
Potassium
Pretreatment
Properties (attributes)
Quality
Species
Tubers
Viscosity
yam
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Summary: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: 3 days). Significant differences (P 
ISSN:2048-7177
2048-7177
DOI:10.1002/fsn3.260