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

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:...

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Detalles Bibliográficos
Autores principales: 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., Tomlins, Keith
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2015
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4708640/
https://www.ncbi.nlm.nih.gov/pubmed/26788310
http://dx.doi.org/10.1002/fsn3.260

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4708640/
https://www.ncbi.nlm.nih.gov/pubmed/26788310
http://dx.doi.org/10.1002/fsn3.260

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