Skip navigation

Effect of species, pretreatments, and drying methods on the functional and pasting properties of high-quality yam flour

Effect of species, pretreatments, and drying methods on the functional and pasting properties of high-quality yam flour

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. and Tomlins, Keith (2016) Effect of species, pretreatments, and drying methods on the functional and pasting properties of high-quality yam flour. Food Science & Nutrition, 4 (1). pp. 50-58. ISSN 2048-7177 (doi:10.1002/fsn3.260)

[img]
Preview
PDF (Publisher's PDF - Open Access)
15173_Tomlins_Effect of species, pretreatments, and drying (pub PDF OA) 2016.pdf - Published Version
Available under License Creative Commons Attribution.

Download (93kB) | Preview

Abstract

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 < 0.05) were observed in pasting characteristics of flours among the four species. The drying method significantly affected only the peak viscosity. The interactive effect of species, pretreatment, and drying methods on the functional properties was significant (P < 0.05) except for emulsification capacity, angle of repose, and least gelation concentration. The significant variation observed in most of the functional properties of the HQYF could contribute significantly to breeding programs of the yam species for diverse food applications. 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.

Item Type: Article
Additional Information: This is an open access article under the terms of the Creative Commons Attribution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.
Uncontrolled Keywords: Dioscorea sp., drying, functional properties, pretreatment, yam
Faculty / Department / Research Group: Faculty of Engineering & Science
Faculty of Engineering & Science > Natural Resources Institute
Faculty of Engineering & Science > Natural Resources Institute > Food & Markets Department
Last Modified: 30 Apr 2018 12:03
Selected for GREAT 2016: None
Selected for GREAT 2017: None
Selected for GREAT 2018: GREAT b
URI: http://gala.gre.ac.uk/id/eprint/15173

Actions (login required)

View Item View Item

Downloads

Downloads per month over past year

View more statistics