کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
6489009 | 43113 | 2016 | 6 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Influence of drying temperature on physico-chemical and techno-functional attributes of elephant foot yam (Amorphophallus paeoniifolius) var. Gajendra
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
بیو مهندسی (مهندسی زیستی)
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Influence of drying temperature on physico-chemical and techno-functional attributes of elephant foot yam (Amorphophallus paeoniifolius) var. Gajendra Influence of drying temperature on physico-chemical and techno-functional attributes of elephant foot yam (Amorphophallus paeoniifolius) var. Gajendra](/preview/png/6489009.png)
چکیده انگلیسی
Elephant foot yam is a salubrious but underutilized tuber. Being rich in starch as well as various bio-actives (phenolics), it offers dual-functionality. The study was undertaken to obtain Amorphophallus flour that can be utilized in various food applications. Pre-cooked Amorphophallus paste was dried in convective air dryer at varying temperatures (50, 60 and 70 °C) and milled into a powder. The powders were then analyzed for physico-chemical and techno-functional aspects. Drying temperature markedly affected the color, techno-functional attributes including pasting properties, phenolic content and anti-oxidative capacity of Amorphophallus powder; the oxalate content remained unaffected by drying temperature. Decrease in whiteness index and increase in browning index were noticed with rising drying temperature. All gelatinization-viscosity parameters (peak, trough, breakdown, final and setback viscosity) showed a decline with rising drying temperature while an increasing trend was observed for pasting temperature. Significant differences were also observed in flavor and mouth-feel (p<0.05) scores of Amorphophallus-milk dispersion and were maximum for powder obtained upon drying at 60 °C. The nutritional and thickening potential of yam could very well be utilized in hybrid-dairy foods.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Bioscience - Volume 16, 1 December 2016, Pages 11-16
Journal: Food Bioscience - Volume 16, 1 December 2016, Pages 11-16
نویسندگان
Anuj Kumar, Pola Ramakumar, Ashok Ambalal Patel, Vijay Kumar Gupta, Ashish Kumar Singh,