کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4565476 1330975 2006 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Structure–texture relationships of fresh pastes prepared from different yam (Dioscorea spp.) varieties
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Structure–texture relationships of fresh pastes prepared from different yam (Dioscorea spp.) varieties
چکیده انگلیسی

Yam (Dioscorea spp.) presents an important tropical food crop rich in starch. In West Africa, yam is traditionally prepared by pounding of cooked yam to obtain a dough-like paste known as pounded yam or ‘foutou’. The present investigation deals with structure–texture relationships of yam pastes as influenced by yam varieties. In general, the firmness of yam pastes prepared from D. cayenensis-rotundata was higher than that from D. alata. Difference in firmness was found to be related to the extent of cell disintegration, which was more pronounced for D. alata as assessed by light microscopy. Pronounced textural changes were measured during ageing of yam pastes, which is a consequence of the reorganization (retrogradation) of the amylose fraction. Post-harvest storage of yam tubers resulted in increased firmness and decreased adhesion properties in the pastes, but no significant influence of the storage treatment with gibberellic acid, which reduces storage losses, was detected. It is concluded that the texture of yam pastes is largely determined by the integrity of cells and the properties of the continuous starch phase.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 39, Issue 7, September 2006, Pages 762–769
نویسندگان
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