What is it about?
he study investigated the functional properties of HQYF (high-quality yam flour) from tubers of four dioscorea species. The pastes of flour from Dioscorea dumetorum pretreated with potassium metabisulphite and dried under a cabinet dryer were stable compared to other samples, hence will have better applications in products requiring lower retrogradation during freeze/thaw cycles.
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Why is it important?
The pastes of flour from Dioscorea dumetorum pretreated with potassium metabisulphite and dried under a cabinet dryer were stable compared to other samples, hence will have better applications in products requiring lower retrogradation during freeze/thaw cycles.
Perspectives
he slow progress in upgrading the traditional food processing and preservation techniques in West Africa contributes to food and nutrition insecurity in the subregion. In recent years, much attention has been drawn to the quality of dehydrated food products. Different drying methods have effect on the biochemical and functional properties of dehydrated products.The objective of this study was to determine the effect of species, pretreatment, and drying methods on the functional properties of high-quality yam flour
Dr Abdul-Rasaq Adesola Adebowale
Federal University of Agric, Abeokuta, Nigeria
Read the Original
This page is a summary of: Effect of species, pretreatments, and drying methods on the functional and pasting properties of high‐quality yam flour, Food Science & Nutrition, July 2015, Wiley,
DOI: 10.1002/fsn3.260.
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