کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
4564250 | 1330931 | 2011 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Microstructure and physico-chemical bases of textural quality of yam products
دانلود مقاله + سفارش ترجمه
دانلود مقاله ISI انگلیسی
رایگان برای ایرانیان
کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Microstructure and physico-chemical bases of textural quality of yam products Microstructure and physico-chemical bases of textural quality of yam products](/preview/png/4564250.png)
چکیده انگلیسی
The texture of pounded yam is the main attribute of this traditional dish, one of the preferred ways of consuming yam in West Africa. We integrated functional properties and cell microstructure to describe or predict the textural quality of pounded yam. The firmness and adhesiveness of pounded yam prepared from six cultivars were measured. In parallel, the thermo-mechanical properties (DMA, DSC) and starch behaviour were also determined while the structure of raw, cooked and pounded yam was observed using Scanning Electron Microscopy, Light Microscopy and Confocal Laser Scanning Microscopy. No significant correlation was found linking DMA, DSC measurements with the textural quality of pounded yam (adhesiveness, firmness). Conversely, multiple regressions showed that 75% of the variation in firmness could be explained by the dry matter, soluble starch and amylose content of the pounded yam. In addition, CLSM revealed a thicker cell wall in Florido, a cultivar known for its bad pounding ability. We hypothesize that pectin, the major component of cell wall middle lamella, plays a role in the textural quality of pounded yam.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 44, Issue 1, January 2011, Pages 321-329
Journal: LWT - Food Science and Technology - Volume 44, Issue 1, January 2011, Pages 321-329
نویسندگان
Noël Akissoe, Christian Mestres, Stephan Handschin, Olivier Gibert, Joseph Hounhouigan, Mathurin Nago,